NECTARINE UPSIDE-DOWN CAKE WITH SALTED CARAMEL
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside.
- Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly.
- Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.
CARAMEL PEACH UPSIDE-DOWN CAKE
Upside-down cakes are great for summer barbecues -- and the leftovers make for a fantastic breakfast. We loved this recipe when made with grits, but heard from viewers that their results were gritty. Not all grits are made equal! So we've clarified the recipe to call for white corn meal.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
- Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
- Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
- Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.
- Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
- While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
- Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
UPSIDE-DOWN CARAMEL LATTE BAKE
With caramel, custard and whipped topping, this coffee-infused French toast bake is almost like a dessert!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h10m
Yield 8
Number Of Ingredients 18
Steps:
- Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
- Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
- In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
- When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
- Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.
Nutrition Facts : Calories 760, Carbohydrate 79 g, Cholesterol 250 mg, Fat 7, Fiber 2 g, Protein 12 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 59 g, TransFat 1 g
BANANA UPSIDE-DOWN CAKE
Like a cross between bananas Foster and pineapple upside-down cake, this homey dessert is topped with caramelized banana slices and crunchy walnuts. Cooking the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 16
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.
CARAMEL APPLE UPSIDE-DOWN CAKE
This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!
Provided by Rebekah Rose Hills
Categories Upside-Down Cake
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Spray an 8- or 9-inch round cake pan with nonstick spray.
- Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
- Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cinnamon, baking powder, and salt together in a bowl.
- Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
- Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
- Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g
PINEAPPLE UPSIDE-DOWN CAKE WITH PECANS
By substituting pecans (or other nuts) for the usual maraschino cherries, this twist on a classic upside-down cake is less sweet and crunchier than the usual recipe. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 16
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.
CARAMEL-APPLE UPSIDE-DOWN CAKE
Simple but tasty caramel-apple cake that takes little to no time to make!
Provided by Amanda Pierce
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch nonstick cake pan with parchment paper.
- Place brown sugar, butter, and cinnamon for topping in a pan over medium heat. Watch closely and stir everly 30 seconds until the mixture boils.
- Meanwhile, place apple slices on top of the parchment paper in the cake pan. As soon as the topping boils, remove it from the heat, pour over the apple slices, and spread it out evenly.
- Mix sugar and butter for cake in a large bowl with an electric mixer until fluffy. Mix in eggs, vanilla extract, and almond extract until completely combined. Mix in baking powder, baking soda, and 1/3 of the milk. Add remaining ingredients as follows, mixing briefly after each addition: 1/2 of the flour, 1/2 of the remaining milk, remaining flour, and remaining milk. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove from the oven and let sit for 5 minutes. Run a butter knife along the sides of the cake to separate it from the cake pan. Cut off the top of the cake with a serrated knife to flatten it. Invert on a cake plate and release cake. Serve hot or cold.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 64.3 g, Cholesterol 94.1 mg, Fat 19.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 11.7 g, Sodium 471.4 mg, Sugar 39.4 g
UPSIDE-DOWN CARAMEL BANANA CAKE
Bananas and caramel are a combination made in heaven. This cake tastes incredible with its combination of bananas and caramel drenched cake. Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop - but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine. Try it, you won't be disappointed.
Provided by Kookaburra
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C (170C fan-forced).
- Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
- For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
- Add brown sugar and golden syrup.
- Cook for 3 minutes, stirring occasionally.
- Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
- Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
- In a small bowl, mash the very ripe banana well then mix in the sour cream.
- Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
- Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
- Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
- Add the mashed banana and sour cream mixture and beat briefly to combine.
- Now, peel the just-ripe bananas and slice them on the diagonal.
- Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
- Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
- Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
- Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
- Take a bread knife and gently smooth the batter until it is spread evenly.
- Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
- The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
- Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
- Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
- Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
- If any bananas stick to the top of the tin, simply remove them and press back into the cake.
- Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
- If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
- If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.
Nutrition Facts : Calories 492, Fat 17.6, SaturatedFat 10.5, Cholesterol 94.3, Sodium 136.3, Carbohydrate 81.1, Fiber 3, Sugar 48.4, Protein 5.6
More about "upside down caramel latte bake recipes"
CARAMEL APPLE UPSIDE-DOWN CAKE - RECIPES - GO BOLD …
From goboldwithbutter.com
CARAMEL-DATE UPSIDE-DOWN CAKE RECIPE | BON APPéTIT
From bonappetit.com
CARAMEL APPLE UPSIDE DOWN CAKE RECIPE | LAND O'LAKES
From landolakes.com
BEST CARAMEL APPLE UPSIDE DOWN CAKE RECIPE - DELISH
From delish.com
UPSIDE-DOWN BANANA-CARAMEL BREAD RECIPE - PUREWOW
From purewow.com
UPSIDE-DOWN PECAN AND BUTTERSCOTCH CARAMEL CAKE
From ricardocuisine.com
BEST CARAMEL UPSIDE DOWN CAKE RECIPE | GOURMET …
From gourmetfoodworld.com
UPSIDE-DOWN CARAMEL LATTE BAKE RECIPE - QUERICAVIDA.COM
From quericavida.com
Servings 8Total Time 9 hrs 10 minsCategory BreakfastCalories 760 per serving
UPSIDE-DOWN CARAMEL LATTE BAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
FRENCH TOAST: UPSIDE-DOWN CARAMEL LATTE BAKE - RECIPE CIRCUS
From recipecircus.com
UPSIDE-DOWN CARAMEL MACCHIATO: WHAT IS IT & HOW TO MAKE IT?
From yourdreamcoffee.com
UPSIDE DOWN LATTE (STARBUCKS SECRET MENU) - A BLISSFUL SIP
From ablissfulsip.com
CARAMEL APPLE UPSIDE DOWN CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEAR AND CARDAMOM CARAMEL UPSIDE-DOWN CAKE RECIPE | LEITE'S …
From leitesculinaria.com
UPSIDE DOWN CARAMEL BANANA SHEET CAKE - CRUMBS & CARAMEL
From crumbsandcaramel.com
CARAMEL PECAN UPSIDE DOWN CAKE - BROMA BAKERY
From bromabakery.com
UPSIDE-DOWN CARAMEL LATTE BAKE
From pinterest.com
UPSIDE DOWN CARAMEL COFFEE CAKE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CARAMEL BANANA UPSIDE-DOWN CAKE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
UPSIDE DOWN CAKE RECIPES THAT MAKE SUMMER BAKING A BREEZE
From nytimes.com
DECADENT CARAMEL APPLE UPSIDE DOWN CAKE | BIGGER BOLDER BAKING
From biggerbolderbaking.com
UPSIDE-DOWN ORANGE CARAMEL PECAN FRENCH TOAST BAKE
From ambitiouskitchen.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
UPSIDE DOWN CARAMEL CORN DRIP CAKE - CHELSWEETS
From chelsweets.com
SALTED CARAMEL APPLE UPSIDE DOWN CAKE RECIPE - PINCH OF YUM
From pinchofyum.com
BANANA CARAMEL UPSIDE DOWN CAKE - CONFESSIONS OF A CHOCOHOLIC
From confessionsofachocoholic.com
CARAMEL UPSIDE DOWN APPLE CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CARAMELIZED BANANA UPSIDE-DOWN CAKE - AVERIE COOKS
From averiecooks.com
WHAT IS AN UPSIDE-DOWN CARAMEL MACCHIATO? - ELIJAH COFFEE
From elijahcoffee.com
UPSIDE DOWN CARAMEL ORANGE CAKE – STORY ON A PLATE
From storyonaplate.com
UPSIDE DOWN APPLE CARAMEL CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CARAMEL PECAN UPSIDE-DOWN CAKE - SOUTHERN BITE
From southernbite.com
CARAMEL UPSIDE-DOWN QUINCE CAKE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
THE BEST CARAMEL APPLE UPSIDE DOWN CAKE - FEELS LIKE HOME™
From feelslikehomeblog.com
UPSIDE DOWN CARAMEL COFFEE CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CARAMEL APPLE UPSIDE DOWN CAKE - JAMIE GELLER
From jamiegeller.com
TANGERINE & CARAMEL UPSIDE-DOWN CAKE RECIPE – COOK IT
From cookit.guru
THE BEST UPSIDE DOWN SALTED CARAMEL APPLE CAKE- CBQ BAKES
From confessionsofabakingqueen.com
UPSIDE-DOWN CARAMEL LATTE BAKE | RECIPE | MAKE AHEAD …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love