Toffeeappleupsidedowncake Recipes

MOLASSES TOFFEE APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F (180°C). Butter sides of a 9-inch square baking pan.
• In a small bowl, whisk together ⅔ cup (147 grams) brown sugar, melted butter, and 2 tablespoons (42 grams) molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
• In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining 1 cup (220 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in remaining ½ cup (170 grams) molasses until no streaks remain. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter over apples, smoothing with an offset spatula.
• Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate. Serve warm.

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

TOFFEE APPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Thoroughly grease and flour a 9x9-inch baking dish or cake pan using butter and flour.
• To create the topping: This mixuture goes into the baking dish first. Mix brown sugar and butter in a small, heavy-bottomed saucepan and warm over medium-low heat; stir constantly until sugar is dissolved and butter is melted. Remove from heat and pour mixture into the bottom of the prepared 9x9-inch baking dish or cake pan. Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to the eye. Set aside.
• To make the cake: In a large mixing bowl and using an electric mixer, beat butter and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy.
• In another medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated.
• Pour batter over toffee apple topping already in the baking dish or cake pan. If necessary, carefully move batter around until evenly distributed over topping. Place baking dish into a preheated 350 degree F oven and bake for 30-40 minutes depending on the accuracy of your oven. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown and a toothpick inserted in center and near edges of cake should also come out clean.
• When cake is done, remove from oven and allow to cool in baking dish for approximately 10 minutes. Run a knife around the edge of baking dish to loosen sides of cake. Place serving plate over the top of baking dish; holding the serving plate and baking dish firmly together, carefully invert until serving plate is on bottom and baking dish is resting on top. Gently lift baking dish from serving plate, jiggling if necessary, to loosen cake and leave it intact on the serving plate. At this point, the cake will be "upside down" with toffee apple topping showing.
• For best results, serve cake warm or at room temperature, with a side of French vanilla ice cream or whipped topping, if desired. Cake is best served fresh in one sitting, but will keep covered at room temperature for up to 24 hours. Gently warm before re-serving.

PINEAPPLE UPSIDE-DOWN CAKE II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
• Sift together flour, baking powder, salt, and cinnamon.
• In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
• Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

CHEF JOHN'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
• Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
• Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
• Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
• Pour batter over the pineapple slices in the skillet; spread evenly to cover.
• Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
• Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

PINEAPPLE TOFFEE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease well a 9 inch round cake pan.
• Drain pineapple, discarding juice for another use. Reserve 7 pineapple rings. Coarsely chop the remaining pineapple.
• Melt 4 tbls. of sliced butter in the cake pan over medium heat. Remove from heat and sprinkle with toffee bits.
• Arrange pineapple rings in the pan, placing a cherry in the center of each.
• Sift together dry ingredients.
• In another bowl beat sugar and the 8 tbls. butter until light and fluffy, about 3 minutes One at a time beat in the eggs, followed by vanilla, scraping down the bowl as needed.
• At low speed, the the flour mixture in thirds, alternating with the yoghurt. Mix until smooth. Do not overmix.
• Stir in chopped pineapple.
• Spread the batter evenly over pineapple rings and cherries.
• Bake until top is golden and a wooden toothpick inserted in the center comes out clean. - about 40 mins.,.
• Let cool in pan 5 minutes.
• Run a knife around the inside of the pan. Place a serving plate over the pan and invert pan and plate together to unmold.
• Enjoy.