Raw Jumble Berry Upside Down Cake
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Description:
Raw food author and chef Jennifer Cornbleet shares how to prepare a delicious and simple Jumble Berry Upside Down Cake using all raw ingredients and natural sweeteners. From her second book, Raw for Dessert.
Raw dessert and snack recipes are a great place to start a journey into the world of raw food. In this video, Jennifer shows you 'The world's fastest upside down cake.'
This raw, light healthy dessert recipe makes creating a delicious cake as easy as pie. No baking...no burning sugar on the bottom of your cake pan...no holding your breath as you try and invert your cake onto a serving plate. No oven needed and no 'fancy' tools are required:
• Cutting board
• Serrated Knife
• Measuring cups and spoons
• Food processor
• Rubber Spatula
• Mixing Bowl
• Parchment paper
• 6 Cake Pan
• Kitchen Scissors
With this raw recipe, a beautiful, mouthwatering dessert favorite is never more than a few minutes...and a few ingredients away:
• Fresh blueberries -- have the highest antioxidant capacity of all fresh fruit
• Fresh raspberries - contain the antioxidant ellagic acid which protects cells from becoming damaged and slows the growth of abnormal cells.
• Fresh strawberries - packed full of Vitamins C, K, B5, B6 with a high nutritional content of magnesium, folic acid, potassium, cooper and Omega-3.
• Light Agave Syrup - three times as sweet as table sugar, but doesn't spike your blood sugar like processed sugar
• 'Secret' Shortbread Crust (made with dried coconut, walnuts, dates, and salt) -- raw coconut is rich in medium-chain triglycerides, a type of dietary fat that may encourage weight loss and raw walnuts are an excellent source of omega-3 fatty acids that promote heart health.
Traditional upside down cake recipes are heavy on butter, processed flour and sugar, and eggs. They're also high in calories and cholesterol. This raw upside down cake recipe takes the focus off 'of manufactured' sweetness so the naturally flavorful sugars in the fruit can be the star of the show.
A raw food upside down cake is an after-dinner treat everyone can feel good about eating.
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The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
The Best Pineapple Upside Down Cake with Claire Saffitz (New Book Reveal)
Pineapple Upside Down Cake is a an oldie but a goodie, and with just a few upgrades – like adding browned butter to the cake, swapping in fresh pineapple for canned, and perfuming the whole thing with good dark rum – it becomes a remarkably delicious and complex dessert. It looks impressive but comes together in one skillet. Check out this episode for Claire’s take on the classic as well as SNEAK PEAK AT WHAT’S FOR DESSERT, Claire’s new book due out Nov. 8th (and available for pre-order here:
#pineapple #cake #clairesaffitz
Pineapple Upside-Down Cake with Brown Butter and Rum
Serves 8
PINEAPPLE LAYER
½ cup packed light brown sugar
¼ cup dark rum
Pinch of kosher salt
½ stick unsalted butter
8 fresh cored and peeled pineapple rings, sliced ½-inch thick
CAKE
1½ sticks unsalted butter
1⅔ cups all-purpose flour (225g)
1¼ teaspoons baking powder
1¼ teaspoons Diamond Crystal kosher salt or ¾ teaspoons Morton kosher salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup sour cream, at room temperature
3 tablespoons dark rum
2 teaspoons vanilla extract
¾ cup packed light brown sugar
2 large eggs, at room temperature
Video Breakdown
0:00 Start
0:01 How To Make Pineapple Upside Down Cake
Thanks for watching!
What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Pineapple Upside Down Cake Gluten Free / Dairy Free
This produces a dense yummy cake.
Directions:
Grease a bunt pan or a 9 x13 Glass baking pan.
Bottom:
1/2 Butter melted (I use plant butter Country Crock or Earth Balance)
1/2 C Brown Sugar
Pineapple rings or crushed in juice not syrup drained (reserve juice)
Maraschino cherries
Put butter in pan then sprinkle brown sugar.
Add 1/2 rings of pineapple around the dents in the pan or whole rings if using cake pan. I had to use a 20 oz can of crushed.
Dry ingredients:
2-1/4 C. GF flour, I used Bob's red mill that has xanthan gum already in flour (if your flour does not have xanthan gum or guar gum, use 1/2 t. per 1 C flour=1-1/4 t. for this recipe)
1-1/4 C. Sugar
3-1/2 t. Baking Powder
1 small box of vanilla pudding or any flavor you have in pantry
1 t salt
Or use a GF yellow cake mix of your choice
1/2 C reserved pineapple juice or what you have, and top of with dairy free milk of your choice =1 C liquid ( I used Almond Breeze vanilla almond milk)
1/3 C. Veg oil (I used coconut oil melted)
1 t. Vanilla or Almond extract
3 eggs
Sift dry ingredients in a bowl and then add dry ingredients to the wet holding the eggs back a little. Stir everything together and then add 1 egg at a time mixing after each egg.
Pour batter over brown sugar/pineapple in pan
Bake at 350 for 50 minutes for bunt. I started checking at 40 minutes with tooth pick. If you still do not have a clean toothpick, add 10 minutes at a time.
For cake pan bake for 40 minutes and test then using same method as the bunt
Pineapple Upside Down Cake recipe from scratch at home | Best, Moist and Easy Recipe
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This is a delightful cake, which is light, tender, moist, juicy... simply delectable! Good thing about this cake is, it is super easy to assemble…you don’t have to make any syrups , no need of beating with stand mixer ...nothing... just mix dry and wet ingredients and bake…can be assembled in just few minutes. Serve it either warm or cold , its scrumptious! I have mentioned different tips all along so do watch and give it a try. Share your feedback and enjoy!
Ingredients:
For base layer:
Melted butter: 80 g
Dark brown sugar: 50 g
Light brown sugar: 50 g
Drained pineapple slices : 7
Raspberries: 13
For cake layer:
Sifted cake flour : 225 g
Granulated sugar : 300 g
Salt : ½ tea spoon
Baking powder : 15g
Whole full fat milk : 220g
Lemon juice / pineapple juice : 20 g
Vegetable Oil : 100g
Lemon zest : 1 tea spoon
Eggs (medium) : 2
Baking time : 40-45 minutes
Heat: 170 degrees Celsius
0:00 Introduction
0:39 Base layer
2:32 Cake layer
5:46 Baking
6:30 Inverting and serving
#pineappleupsidedowncake #best #recipe #homemade #pineapple #pineappleupsidedowncake #baking #vlog #cake
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How to make ★Gluten Free★ Pineapple Upside Down Cake
Ingredients
Topping
60g unsalted butter, melted
100g light brown sugar
sliced pineapple (I use canned pineapple)
15-20 maraschino cherries
Cake
170g rice flour
30g mochi flour (glutinous rice flour)
10g corn starch
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
35g almond powder
115g unsalted butter, melted
150g light brown sugar
50g granulated sugar
1 egg
60g yogurt
120ml milk
60ml pineapple juice (reserved from the canned pineapple)
1tsp vanilla paste
Preheat oven to 180℃
23 centimeter diameter round cake pan.
Bake at 180℃ for about 35-40 minuets until a skewer comes out clean.
My family couldn't get enough of this LEMON UPSIDE DOWN CAKE
RECIPE:
SHOP:
If you’re looking for an irresistible cake that is quick and easy to make and doesn’t require any frosting, then this lemon upside down cake is it! A moist spiced cake topped with lemon and brown sugar caramel, this lemon cake will give you that warm and fuzzy feeling that honestly reminds you of your childhood! Best served slightly warm with a side of Greek yoghurt or whipped cream – YUM!
INGREDIENTS:
Topping (that goes on the bottom of the cake tin):
- ¼ cup (56 g) unsalted butter
- ⅓ cup (80 g) soft brown sugar
- 2 medium lemons
Cake:
- 1½ cups (180 g) all purpose flour
- 1½ tbsp (11 g) cornstarch - also known as cornflour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt - omit if using salted butter
- ½ tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (150 g) white granulated sugar
- 1 tsp lemon zest
- 1 large egg - room temperature
- 1 tbsp fresh lemon juice
- ⅓ cup (93 g) Greek yoghurt - full fat, room temperature
Bake at 160 °C (320°F) with the fan on for 35 minutes or until a toothpick comes out with a few moist crumbs. If you don't have a fan oven then bake at 175°C (347°F).
HOMEMADE CAKE RELEASE:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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