Michael Symon's Lemon Upside-Down Cake | Symon's Dinners Cooking Out | Food Network
Michael Symon and his wife Liz make a decadent cake on the grill with candied lemons and fresh whipped cream!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Lemon Upside-Down Cake
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 30 min
Active: 30 min
Yield: 8 servings
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch cinnamon
3 large eggs
1 1/4 cups whole milk
1 cup olive oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
Juice and zest of 1 lemon
4 tablespoons unsalted butter
3/4 cup light brown sugar
2 lemons, sliced paper thin and seeds removed (about 20 slices)
1 cup heavy cream
2 tablespoons confectioners' sugar
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
(Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)
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Michael Symon's Lemon Upside-Down Cake | Symon's Dinners Cooking Out | Food Network
Pineapple Ginger Cake Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert
Pineapple Ginger Cake is a very easy to make cake that you can bake at home. Collect all the praise you deserve for this scrumptious tasting cake.
Watch this Masala TV video to learn how to make Pineapple Ginger Cake and Cottage Cheese Steak on Ratatouille Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 28 September 2021.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ or go to our website:
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Pineapple Ginger Cake:
Ingredients:
Butter 70 gm
Caster sugar 1/2 cup
Vanilla essence 1 tsp
Egg 1
Flour 1 1/2 cups
Baking powder 1 tsp
Ground ginger 3 tsp
Milk 3/4 cup
Pineapple (cubed) 1/2 cup
Ginger marmalade (warmed) 2 tbsp
Method:
Beat butter, caster sugar and vanilla until creamy, then add the egg. Fold flour, baking powder, ginger and milk into butter mixture until combined. Spread mixture into a greased and lined pan. Scatter over pineapple. Bake at 180 degrees C for 30 minutes or until a skewer inserted into the centre comes out clean. While cake is still warm, brush top with ginger marmalade.
Cottage Cheese Steak on Ratatouille:
(French Vegetable Stew)
Ingredients for Ratatouille:
Eggplant (cubed) 1
Capsicum (cubed) 1
Carrot (cubed) 1
Zucchini (cubed) 1
Tomatoes (blanched and pureed) 4
Garlic (minced) 4 cloves
Onion (chopped) 1
Basil leaves few
Oregano a pinch
Red chili flakes a pinch
Fresh Parsley as required
Salt & Pepper to taste
Olive oil 2 tbsp
For Cottage cheese steak:
Cottage cheese (cubed) as required
Bread crumbs as required
Olive oil as required
Method:
Brush the cottage cheese pieces with oil, coat with bread crumbs and grill or pan fry until done. Set aside. In another pan heat olive oil, add the onion and garlic and sauté. Add the eggplant, carrot, capsicum and zucchini and sauté but don’t overcook. Add the pureed tomatoes, parsley, basil, oregano, red chili flakes, salt and pepper, cook until the tomatoes are done. Plate on a serving dish with cottage cheese on top. Sprinkle fresh parsley and serve.
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
I put Vinegar on my feet and Watch what happened
I put Vinegar on my feet and Watch what happened
How to Make Old Fashioned Pineapple Upside Down Cake | Cake Recipes | Allrecipes.com
Get the recipe for Old Fashioned Pineapple Upside-Down Cake at:
See how to make this delicious, classic cake the old fashioned way...right in a cast iron skillet! Flavors of caramel, sweet pineapple and cherries with a tender cake to boot make this recipe a keeper.
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1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking
1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking
Today Glen Cooks a pretty sturdy cake recipe from 1889 - and we drag it into the future with some caramel, spices, and apples. This makes a great caramel apple upside down cake.
Ingredients:
Caramel:
60 mL (¼ cup) butter
125 mL (½ cup) brown sugar
Pinch of salt
2 mL (½ tsp) cinnamon
2 apples-peeled, cored and cut into wedges
Cake:
2 eggs
250 mL (1 cup) sugar
250 mL (1 cup) sour cream
5 mL (1 tsp) pure vanilla extract
2 mL (½ tsp) baking soda
500 mL (2 cups) flour
7 mL (1 ½ tsp) ground cinnamon
2 mL (½ tsp) ground ginger
1 mL (¼ tsp) ground nutmeg
2 mL (½ tsp) salt
Method:
Preheat oven to 180ºC (350ºF), grease and line a 9” round cake pan.
Combine butter, brown sugar, cinnamon, and salt in a pot over medium heat.
Melt together and bring just to a simmer, then pour into base of cake pan.
Arrange apple pieces in the caramel.
Whisk the eggs until light and fluffy, then whisk in the sugar.
Whisk in the sour cream and vanilla.
Combine together the dry ingredients, then slowly stir these into the egg mixture.
Transfer to the cake pan over the apples, smooth the top, and bake for 30-35 minutes.
(probably a good idea to put a sheet pan under the cake pan.
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