MAPLE UPSIDE-DOWN CAKE
This is for the World Tour 2005 RecipeZaar event. I've posted it in the Canadian section. I haven't made the cake yet, but hope to soon. The recipe is in the Time Life Good Cook "Cakes" Cookbook.
Provided by PanNan
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6" X 10".
- Cream butter and sugar til fluffy. Beat in egg.
- Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
- Pour batter into the hot syrup.
- Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
- Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.
Nutrition Facts : Calories 274, Fat 13.5, SaturatedFat 7.5, Cholesterol 61.6, Sodium 172.3, Carbohydrate 36.6, Fiber 0.5, Sugar 23.1, Protein 3
MAPLE SYRUP UPSIDE-DOWN CAKE
This cake combines the traditional tastes and textures of an upside-down cake with the wonderful flavor of maple. I found this great recipe on-line when I was searching for recipes using pure maple suryp. Enjoy.
Provided by CarolAT
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy.
- Mix flour, baking powder, salt, and cinnamon (or nutmeg) together. Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture. Stir until well blended.
- Measure syrup into a small saucepan. Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan. If using chopped walnuts, add them to the hot syrup.
- Scoop up the dough in four large balls and drop them into the hot maple syrup. Using two forks, stretch dough balls to the edges until the dough forms one large mass. Bake at 350 degrees for 30 minutes.
- Serve warm with ice cream or whipped topping if desired.
Nutrition Facts : Calories 106.3, Fat 1.4, SaturatedFat 0.8, Cholesterol 16.2, Sodium 70.3, Carbohydrate 22.4, Fiber 0.2, Sugar 14.4, Protein 1.5
MAPLE PEAR UPSIDE-DOWN CAKE
Provided by Food Network
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When the mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top. With a handheld or standing mixer, beat the remaining 8 tablespoons butter and the granulated sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternating with milk; do not overmix. Carefully spread the batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.
MAPLE SWEET POTATO UPSIDE-DOWN CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.
- For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving.
- For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.
- Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside.
- In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside.
- In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.
- Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato.
- Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of spiced sour cream and mint sprigs, if desired.
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
- Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
- When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
MAPLE PEAR UPSIDE-DOWN CAKE
Provided by Mark Bittman
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
- With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
- Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
- Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 139 milligrams, Sugar 42 grams, TransFat 1 gram
MAPLE BACON UPSIDE DOWN CAKE
Maple and bacon come together in this upside-down cake that's made using Betty Crocker™ Super Moist™ cake mix - a distinctive dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
- Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
- In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.
Nutrition Facts : Calories 330, Carbohydrate 47 g, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg
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- Position oven rack in middle of oven. Preheat oven to 350°F. In a 9- or 10-inch cast iron or other oven-going skillet melt 4 tablespoons of the butter over low heat. Add the 3/4 cup maple syrup; simmer over medium heat for 5 minutes. Remove from heat. If desired, stir in ginger. Arrange apple slices decoratively in the skillet, positioning slices as close together as possible without overcrowding.
- In a medium bowl sift together flour, baking powder, and salt. In a large bowl combine 1/2 cup of the maple sugar, the egg yolks, and the remaining 4 tablespoons butter. Beat with an electric mixer on low to medium speed until light and fluffy. Alternately add flour mixture and milk to beaten mixture, beating after each addition until combined.
- Wash beaters thoroughly with hot, soapy water. In another medium bowl beat egg whites with electric mixer on medium to high speed until stiff peaks form (tips stand straight); beat in the remaining 1/2 cup maple sugar. Stir about one-third of the egg white mixture into the batter. Using a rubber spatula or wooden spoon, fold in the remaining egg white mixture just until mixed. Spread batter evenly over apples.
- Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in skillet on a wire rack for 10 minutes. Invert onto serving plate. Lift off skillet. Serve warm with Maple Whipped Cream or crème fraîche. If desired, drizzle with additional maple syrup.
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