Tropical Upside Down Cake Recipes

TROPICAL UPSIDE-DOWN CAKE

Tropical upside-down cake image

Update the retro upside-down cake with the sunny flavours of coconut, lime and a splash of coconut rum - it gives the cake a glorious boozy edge

Provided by Esther Clark

Categories Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 13

Ingredients

80g unsalted butter , softened, plus extra for the tin
50g light brown soft sugar
8 canned pineapple rings in syrup (syrup reserved)
7 maraschino cherries
2-3 tbsp coconut rum (optional)
2-3 tbsp coconut flakes , toasted
whipped cream or coconut yogurt, to serve
150g unsalted butter , softened
150g golden caster sugar
150g self-raising flour
50g desiccated coconut
4 limes , zested, 1 juiced
2 large eggs

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square or 22cm round cake tin. Beat 50g of the butter with the brown sugar, then spread into the base and halfway up the sides of the prepared tin. Cut one of the pineapple rings into quarters, then arrange the whole rings in the tin, putting a cherry in the centre of each. Put a pineapple ring quarter into each corner.
To make the sponge, tip the butter, sugar, flour, desiccated coconut, ½ tsp fine sea salt, most of the lime zest and the eggs into a large bowl. Beat together using an electric whisk until smooth and creamy. Spoon the batter over the pineapple and level with the back of a spoon. Bake for 35-40 mins. Leave to cool in the tin for 5 mins, then turn out onto a cake board or serving plate.
Bring the reserved pineapple syrup to the boil in a medium pan, then stir in the coconut rum (if using), remaining butter and the lime juice. Leave to cool slightly. Drizzle over the cake, then scatter over the coconut flakes and remaining lime zest. Serve with whipped cream or coconut yogurt, if you like. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

TROPICAL UPSIDE-DOWN CAKE

Tropical Upside-Down Cake image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 15

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups pitted, peeled, and (1-inch) cubed ripe mango (about 2 mangoes)
1 1/2 cups peeled, cored, and (1-inch) cubed ripe pineapple (about 1/2 small pineapple)
1 cup (packed) light brown sugar
2 tablespoons dark rum
2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground ginger
Pinch salt
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup (2 ounces) coarsely chopped pecans, toasted
Vanilla ice cream, for serving

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 by 9-inch baking pan.
Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the mango, pineapple, brown sugar, and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid.
Sift together the flour, baking powder, ginger, and salt and set aside. Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, then the vanilla. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula.
Arrange the fruit in a single layer in the pan, and pour the syrup over all. Sprinkle with the pecans. Spread the batter evenly over the fruit.
Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool for 10 minutes on a wire rack. Invert and unmold onto a large serving platter. (If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in the pan over the cake. Serve warm or completely cooled, with the ice cream.

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