peach season = peach upside down cake #peachcake #upsidedowncake #summerbaking
Made with a layer of thinly sliced, ripe juicy peaches and a tender, moist vanilla cake, this peach upside down cake is equally beautiful and tasty.
Recipe:
The Famous Cake That is Driving The World Crazy | Upside Down Tangerine Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS The Famous Cake That is Driving The World Crazy | Upside Down Tangerine Cake | Yummy
INGREDIENTS:
One egg
Sugar 1/3 cup
Beat until foamy
Oil 1/4 cup
All purpose flour 2/3 cup
Baking powder 1/2 tsp
Milk 1/4 cup
Vanilla 1/2 tsp
Mini tangerine ???? 6 pieces
Clean well
20cm nonstick fry pan
Brush oil
Sprinkle some sugar
Close the lid hole
Place a heavy bottom pan on stove
Heat the for 5 min on medium flame
After 5 mins place the frypan
Cook it on low flame for 15-25 mins
NOTE: 1 CUP = 250 ML
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Bananas Foster Upside Down Coffee Cake – A Southern Living Magazine Recipe
In this video, Kevin is making a Bananas Foster Upside Down Coffee Cake. This recipe is from the September 2006 edition of Southern Living Magazine.
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How to Make Buttery Orange Upside-Down Cake
A sturdy, buttery cake crowned with jewellike rounds of fresh citrus fruit swathed in a sticky glaze.
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Upside-down apple cake: the ASMR recipe you'll fall in love with!
INGREDIENTS
3 apples, sliced into wedges
For the batter:
150g (3/4 cup) sugar
220g butter
340g (1 cup) honey
180ml (3/4 cup) buttermilk
3 eggs
1 tsp vanilla extract
300g (2 1/2 cups) flour
2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
10g baking powder
For the caramel:
100g (1/2 cup) sugar
3 tbsp water
METHOD
1. In the pan add sugar and water, cook on medium heat until turns into caramel, and top apples with prepared caramel.
2. In another pan cook butter for 6 minutes on medium heat, mix with honey, buttermilk, eggs, sugar, and vanilla extract, sift in the flour, baking powder, cinnamon, and nutmeg, and add in salt. Pour onto the apples and caramel.
3. Bake at 170°C (340°F) for 1 hour. Let it cool for 15 minutes and serve.
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Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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