Quince Upside Down Cake Recipes

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QUINCE UPSIDE DOWN CAKE



Quince Upside Down Cake image

Make and share this Quince Upside Down Cake recipe from Food.com.

Provided by Artandkitchen

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
1/2 cup sugar (brown if possible)
1/2 cup sour pitted cherries (optional)
2 -3 quinces, poached
1/2 cup unsalted butter, softened
1/2 cup sugar (brown if possible)
2 large eggs, at room temperature
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk, at room temperature
1/3 cup quince poaching liquid (or other juice or milk)

Steps:

  • Melt the butter in a pot.
  • Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble.
  • Remove from heat add quince slices stir once until coated.
  • Once not to hot arrange the fruit in the bottom of a greased pan, taking care with the pattern and remembering that this will end up being the top of the cake. Sprinkle over the cherries and set aside.
  • Preaheat oven to 350°F/190°C.
  • With the food pocessor combine sugar, butter until fluffy.
  • Add eggs and pulse again.
  • In a separate bowl stir together the flour, baking powder and salt.
  • Stir half the dry mixture into the wet mixture.
  • Now add milk and quince poaching liquid and combine.
  • Fold in the remaining dry ingredients, and then pour mixture over the fruit.
  • Bake in pre-heated oven for 45 mins - 1 hr or until the cake pulls away from the sides of the pan and a skewer inserted into the centre comes out clean.
  • Cool cake in pan on a wire rack for about 20 mins, then turn cake out onto serving plate.
  • Note: You can use fresh quinces as well, but prior use cook them slowly with the caramel until soft. If they produce too much liquid, you can use some of it for the cake-dough.

EASY UPSIDE DOWN CAKE



Easy Upside Down Cake image

Provided by Food Network

Time 55m

Yield 10 servings

Number Of Ingredients 6

1 can (20 oz.) DOLE® Pineapple Slices
1/4 cup butter or margarine, melted
2/3 cup packed brown sugar
10 maraschino cherries
1 package (18.25 oz.) yellow or pineapple-flavored
cake mix

Steps:

  • Drain pineapple; reserve 3/4 cup juice.
  • Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
  • Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
  • Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes. Loosen edges and invert onto serving platter.
  • Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
  • Mini Upside Down Cakes:
  • Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
  • Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
  • Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
  • Prepare cake mix as above. Evenly pour batter into cups.
  • Bake 20 to 25 minutes.
  • Invert onto serving platter. Makes 24.
  • Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein

MINI UPSIDE-DOWN CAKES



Mini Upside-Down Cakes image

Provided by Food Network Kitchen

Categories     dessert

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.

Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 197 milligrams, Carbohydrate 40 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 26 grams

OLD FASHIONED UPSIDE-DOWN CAKE



Old Fashioned Upside-Down Cake image

A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good.

Provided by SharleneW

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2/3 cup butter
2/3 cup firmly packed brown sugar
1 (16 ounce) can sliced pineapple
8 maraschino cherries
1 1/2 cups sifted cake flour
1 3/4 teaspoons baking powder
3/4 teaspoon salt
2 eggs, separated
3/4 cup granulated sugar
1 teaspoon lemon, zest of, freshly grated
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 cup sour cream

Steps:

  • Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
  • Drain pineapple, reserving 2 tablespoons of the syrup.
  • Arrange pineapple slices close together in butter-sugar mixture.
  • Center each slice with a cherry.
  • Sift flour, baking powder and salt onto waxed paper.
  • Beat egg whites until foamy in medium bowl.
  • Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
  • With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
  • Beat in egg yolks, lemon rind, lemon juice and vanilla.
  • Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
  • Fold meringue until no streaks of white remain.
  • Pour over pineapple in skillet.
  • Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
  • Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
  • Allow skillet to remain over a cake a minute for syrup to drain from pan.
  • Serve warm or cold.

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