3 Nut Upside Down Cake Recipes

UPSIDE-DOWN FRUIT CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
• In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
• In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
• Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
• Cut into wedges. Store loosely covered in refrigerator.

PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, baking soda and salt into the batter, one at a time, and whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula along the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of the skillet, gently remove them using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

BERRY UPSIDE DOWN CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 375°F
• Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
• Sprinkle with 1 cup white sugar.
• In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
• In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
• Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
• Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
• Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
• Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

CHOCOLATE NUT UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
• To make caramel:.
• In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
• To make the cake:.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
• Bake until a pick inserted in the center comes out clean, about 45 minutes.
• Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!

CRANBERRY WALNUT UPSIDE DOWN CAKE

Steps:

• Make topping:
• Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
• Bake cake:
• Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).

3 NUT CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven 350df and line 9x9x2-inch baking pan with greased foil.
• In a small saucepan melt the 1/4 cup butter over medium heat and stir in brown sugar. Cook and stir til sugar is dissolved. Stir in corn sugar and cream. Bring just to boiling. Stir in all nuts. Spread mixture into prepared pan.
• In a medium bowl, mix flour, cocoa powder, baking powder, baking soda and salt, set aside. In a large mixing bowl beat 1/3 cup of butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 @ a time beaating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to the butter mixture. beating on low speed after each addition just until combined. Pour into pan, being careful not to disturb nuts.
• Bake for 45-50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on a serving plate, cool. Cut into squares.