#Upside Down Cake

Brown Butter Upside Down Pear Cake with Maple Rosemary Caramel! My apple upside-down cake was such a hit, I decided to bring back another one for the holidays! This one uses pears, which I feel like are so fun and festive! The rosemary-infused sticky caramel is also just something else. Ingredients Maple Rosemary Pear Layer 2 Bosc Pears, cut into 1/2 inch slices 6 tbsp unsalted butter 1/3 cup pure maple syrup 1/4 cup granulated sugar 4 sprigs fresh rosemary Cake Layer 1 stick (8 tbsp) unsalted butter 1 ½ cups unbleached all-purpose flour 1 ½ tsp baking powder 1 tsp cinnamon ½ tsp ground ginger 1 tsp salt ¾ cup granulated sugar ½ cup brown sugar 2 large eggs 1 tsp vanilla ⅓ cup milk (I used oat) 1. Preheat oven to 350 F. Start by browing your butter for the cake batter. Add 1 stick of butter to a small saucepan on medium heat, and cook until the butter turns brown and the milk solids begin to separate, stirring frequently. Remove from heat immediately, and transfer to a bowl to cool. 2. Line a 9-inch round cake pan with parchment paper, and spray with oil or grease generously. Lay the pears down in a spiral. 3. Prepare the maple rosemary caramel sauce by melting the 6 tbsp butter in a small saucepan. Turn the heat to high, and add the maple syrup, 1/4 cup granulated sugar, and rosemary sprigs. Bring to a boil, and cook for about 3 minutes until frothy and caramelized. Remove the rosemary with tongs and discard, and immediately pour the caramel mixture over the pears, covering everything evenly. 4. In a medium bowl, mix together flour, baking powder, cinnamon, ginger, and salt. 5. In a separate medium bowl, mix together cooled brown butter, sugar, brown sugar, eggs, vanilla, and milk. 6. Mic your wet mixture into your flour mixture until evenly combined. Spread the batter evenly over the pears. 7. Transfer to the oven and bake for 45-50 minutes or until the top springs back when lightly touched. Let cool for 10 minutes, and then loosen edges with a paring knife. Place a plate on top of the cake, and invert them both at the same time. Serve warm or at room temperature! Optional: dust with powdered sugar.

here she is!!!! 🌹 https://www.triedandtruerecipe.com/raspberry-mocha-upside-down-cake/ #baking #upsidedowncake

Follow @jakecohen for more recipes, full recipe in the caption below! Upside down, bouncing of the ceiling!!!! Got my first text of the season from a friend who baked my peach upside down cake and it truly is such a stunner for any summer soirée! Shall we get baked?? Peach Upside Down Cake Nonstick cooking spray, for greasing 2-3 peaches, pitted and cut into wedges 1 3/4 cups granulated sugar, divided 1/2 cup light brown sugar 1/2 cup olive oil 1/2 cup (1 stick) unsalted butter, melted 2 large eggs 3/4 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1. Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with concentric circles of the peaches. 2. In a medium saucepan, combine ¾ cup of the sugar with 2 tablespoons of water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, about 6 minutes. Immediately pour over the peach slices in an even layer. 3. In a large bowl, whisk the remaining 1 cup granulated sugar, the brown sugar, oil, butter, and eggs until smooth. Add the buttermilk and whisk until incorporated, followed by the vanilla and almond extract. 4. Add the flour, salt, baking soda, and baking powder to the bowl and fold until just incorporated, then pour over the caramel-coated peaches. Bake until the top is golden and a toothpick inserted into the center comes out clean, about 1 hour. 5. Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then slice and serve warm. #peach #cake #baking #upsidedowncake #reels

Life’s a peach! 🍑 Make our Peach Upside Down Cake with our beautiful in-season yellow peaches. Plus! We’ve added @DashDrinksAU Peach Sparkling Water, which makes the cake fluffier and lighter. Note: we’ve made this one #vegan. But you can switch to whole milk versions if you prefer! INGREDIENTS Topping 2 just ripe peaches, seed removed 55g melted vegan butter 50g sugar Cake 220g plain flour 200g sugar 2 ¼ teaspoons baking powder 1/8 teaspoon nutmeg powder, optional 125g cup dairy-free milk, room temperature 65g @DashDrinksAU Peach Sparkling Water 55g neutral oil (like sunflower or avocado oil) 55g melted vegan butter 1 teaspoon vanilla extract METHOD 1. Preheat your oven to 180C (no fan) or 160C (fan oven). Line a 20cm cake tin with baking paper. 2. Cut the peaches in half then in thin slices. Pour the melted butter into the cake tin and spread with a spoon. Sprinkle the sugar on top. Arrange the slices of peaches on the mixture, as desired. Set aside. 3. To make the cake, mix all of the dry ingredients in a bowl. Add the wet ingredients and mix until just combined. 4. Pour the cake batter on top of the peaches. Bake for 48-53 minutes or until you can insert a toothpick in the middle and it comes out clean. 5. Let the cake rest in the cake tin for 10 minutes then invert onto a serving plate. This cake is best served warm or at room temperature on the day of baking.

pineapple upside down cake🍍🍰 such a favorite cake when u want something sweet 😋😋 this one literally came out of the pan glowing - check out details to try it out ⬇️ DETAILS: bottom of pan: - 1 stick unsalted butter melted - 1 1/2 cups dark brown sugar - 1 can pineapple slices (about 10-12) batter: - 1 1/2 sticks butter - 1 cup sugar - 2 eggs - 1 tsp vanilla extract - 1 cup milk - 2 cups flour - 2 1/2 tsp baking powder - 3/4 tsp salt 1. preheat oven to 350F 2. melt butter, add brown sugar and mix until dissolved 3. pour into greased round cake pan 4. arrange pineapple slices over the mixture 5. mix butter & sugar in mixer. add eggs and vanilla 6. add dry ingredients alternating with milk 7. pour batter over pineapple mixture 8. bake until golden - about 1 hour 9. flip cake onto dish and enjoy :) #baking #dessert #foodie #recipe #foodinspiration

Lots of berries + soft lemon-vanilla cake batter 😍🍓🍋🫐 This upside down berry cake is fluffy, fruity and not too sweet!! The berries bake right into the cake and turn beautifully jammy on top 😋🤌🏻 Simple, cozy and perfect with a little powdered sugar 🥰🩷 Get the recipe on my blog (link in bio) or comment ‘Recipe’ - just make sure you follow me to receive my DM! 💌 Follow @izzyskitchen_ for more recipes 🤍 #upsidedowncake #berrycake #lemonvanillacake #homebaking #simplecake bakewithberries cozybaking cakerecipe fruitcake upsidedownberrycake

🍎 upside down cake (updated) Topping 3/4 cup sugar 2 tbsp water 2 red apples, pealed and sliced Line a 9 inch round cake pan with parchment paper and grease the sides. Start with the topping, slice the apples and layer them neatly on to the baking pan. Combine the sugar and water in a saucepan and let it melt, swirling the pan around until its a golden brown color. Pour the melted sugar immediately on top of the sliced apples and set that aside. The cake batter: 320g AP flour 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 200g butter, room temperature 400g sugar 1 tbsp lemon zest 3 eggs, room temperature 1 egg yolk, room temperature 240g sour cream, room temperature 1/2 cup milk, room temperature 2 tsp vanilla 1 tbsp lemon juice Preheat 165C In a medium bowl, combine the flour, salt, baking powder, and baking soda, set it aside In another bowl, stir together the sour cream, milk, lemon juice, and vanilla until combined. In a large bowl, rub together the lemon zest and sugar with your fingertips until fully incorporated (this enhances the lemon flavor). Add the butter and beat for 3 minutes on high speed. Scrape down the sides of the bowl and add the eggs and yolk, one at a time. Beat one-third of the flour mixture then half the sour cream mixture. Follow it up by beating another third of the flour and then the other half of the sour cream mixture. Finally add the last third of the flour. Scrape down the sides of the bowl and place the batter on top of the apples and bake for 45-55 min Once done, flip the cake over and place it on your serving plate

🍊 UPSIDE DOWN ORANGE CAKE 🍊 It’s citrus season and I loveee oranges and maltas and kinnows and mausmis and all the beautiful citruses we get in the winter 🥰 I made this upside down orange cake, which looks like sunshine on a plate! Soo fresh and soft and moist- I’m in lovee with this recipe ♥️ I saw this while scrolling on Pinterest and instantly knew this is what I wanted to bake 🍊 The recipe for candied orange slices is in one of my previous reels, but you could use thinly slices raw orange slices too! Ingredients- Candied orange slices for the base 2 eggs 150g caster sugar Zest of a whole orange 70g vegetable oil 1 teaspoon vanilla extract 120g flour 1/2 teaspoon baking powder A pinch of baking soda A pinch of salt 1/4 cup orange juice Procedure- 1. Arrange the orange slices on the base of an 8 inch baking pan. 2. Whisk together the eggs, sugar, orange zest and vanilla until pale and voluminous 3. Stream in the oil and whisk to incorporate 4. Sift in the flour, baking powder, soda and salt and fold to combine. 5. Whisk in the orange juice. 6. Pour the batter onto the orange slices and bake at 180C for 30-35 minutes or until a skewer inserted in the middle comes out clean. 7. Allow the cake to cool in the pan for 10-15 minutes before inverting onto a plate. #instagramreels #recipe #recipes #baking #trendingreels #trending #orange #orangecake #upsidedowncake #cooking #cake

Full recipe below 👇❤️ Ingredients: - 4 eggs - 1 cup sugar - 1 cup milk - 1 cup oil - 2 1/2 cups flour (500ml) - 5g vanilla powder or a dash of vanilla extract - 10g baking powder - frozen mixed berries - lemon zest - half a lemon juiced Method: 1. Preheat oven to 180C. 2. Beat eggs and sugar until fluffy. 3. Add all wet ingredients. 4. Then add all dry ingredients. 5. add chosen berries (I used mixed frozen ones) into a round baking tin + add sugar. 6. Then add the batter ensuring it covers all the berries 7. Bake for 50-55 minutes. 8. Once cooled dust icing sugar (optional) Hope you try and enjoy x #baking #berrycake #christmasbaking #upsidedowncake #bakingfails #christmas #cake

The upside down cake that started it all!!! The almighty Rosh Hashanah apples & honey upside down cake from #✡️ishcookbook (link in bio!)! Apples & Honey Upside Down Cake Recipe 3 Honeycrisp apples cored and sliced into 8 wedges each ¾ cup granulated sugar (150g) 8 ounces unsalted butter (2 sticks) 1 cup honey plus more for garnish (optional) ¾ cup buttermilk 2 large eggs ½ cup packed dark brown sugar (100g) 1 teaspoon vanilla extract 2 cups all-purpose flour (270g) 2 teaspoons kosher salt 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon baking powder ½ teaspoon baking soda Whipped cream, for garnish (optional) Non-stick cooking spray for greasing INSTRUCTIONS Preheat oven to 350°. Line a high-sided 9-inch round cake pan with parchment paper cut to fit and grease with cooking spray. Line the bottom of the prepared pan with apple wedges, arranging them in concentric circles, then shingle any remaining slices in the center. In a medium saucepan, combine the granulated sugar with 3 tablespoons water. Cook over medium-high heat, shaking the pan as needed, until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel over the apples in an even layer. In another medium saucepan, melt the butter over medium heat. Cook, stirring continuously, until browned and nutty in aroma, 6 to 8 minutes. Pour the melted butter into a heatproof large bowl and let cool slightly, then whisk in the honey, buttermilk, eggs, brown sugar, and vanilla until smooth. In a medium bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder, and baking soda to combine. Add the dry ingredients to the wet ingredients and fold until just incorporated. Pour the batter over the caramel-coated apples. Bake for 1 hour to 1 hour 10 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then run a paring knife around the edge of the cake. Place a plate over the cake pan and invert them together, then lift off the pan and remove the parchment. Let the cake cool slightly, then serve warm. Top with whipped cream and drizzle with honey, if desired. #apple #cake #honey #roshhashana #baking

Homemade Pineapple Upside Down Cake🤤🤤 This is my grandfathers favorite cake and now I understand why. I practically ate this whole cake myself😩 Comment “recipe” and I’ll send it straight to your DMs, or check the link in bio! 🫶🏾 https://everythingjustbaked.com/moist-pineapple-upside-down-cake/ #everythingjustbaked #pineappleupsidedowncake #pineappleupsidedowncakerecipe

Episode U #AtoZOfDesserts, a series where every letter unfolds a new delight 🥰 U for - Upside Down Pineapple Cake💁🏻‍♂️A classic favourite that I have grown up eating and is my absolute favourite to make and indulge in equal measure 💛 If you are craving something fruity and luscious, this cake should be your go-to 😎 Ingredients 🍍3/4 cup sugar 🍍5 canned pineapple slices For the sponge- 🍍1 cup caster sugar 🍍3/4 cup vegetable oil 🍍1+1/2 cup yogurt 🍍1 teaspoon vanilla extract 🍍2 + 1/4 cup all-purpose flour 🍍1 +1/2 teaspoon baking powder 🍍1/2 teaspoon baking soda Process- 1. Preheat the oven at 180 degrees celsius and line an 8 inch round pan with parchment paper. 2. ⁠Place canned pineapple on the base of the pan, arranging them evenly to cover the bottom. 3. In a saucepan, add 3/4 cup sugar set over medium heat. Allow the sugar to caramelise. Swirling the pan occasionally to ensure even melting. Once the sugar has turned into golden brown colour. Remove it from the hear and pour it over the sliced pineapple placed in the pan. 4. ⁠For the sponge- In a bowl, add sugar, oil, yogurt and vanilla extract. Mix until well combined. 5. ⁠Sift in the all purpose flour, baking powder and baking soda. Mix until a smooth batter forms. Do not overmix at this stage as it will make your cake dense. 6. ⁠Pour the batter over the pineapple slices in the prepared pan. 7. ⁠Bake it for 40-45 minutes or until the skewer insterted comes out clean. 8. ⁠Once baked, take it out of the oven and let it cool down for 10 minutes. Carefully invert the cake onto a serving plate. bake with shivesh, shivesh bhatia, upsidedown pineapple cake, pineapple cake, eggless recipes, eggless baking, recipes, cakes, desserts, eggless desserts, yummy, march