Upside Down Date Cake With Marmalade Recipes

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UPSIDE-DOWN DATE CAKE WITH MARMALADE



Upside-Down Date Cake With Marmalade image

The upside-down cake never goes out of style - and it can be revived again and again by exploring different flavor combinations. This one tops a medjool-date studded cake with a vibrant kumquat marmalade and a Cognac mascarpone. It can be served warm for dessert, or at room temperature for a casual afternoon treat. Any leftover marmalade can be stored in the fridge and will breathe new life into your morning toast.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 22

3/4 pound/350 grams kumquats or tangerines
3 whole star anise
2 cinnamon sticks
1/4 teaspoon vanilla bean paste or extract
1 1/2 cups/300 grams granulated sugar (caster sugar)
3 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon Cognac
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature, plus more for greasing the pan
1 1/3 cup/175 grams all-purpose flour (plain flour)
1/2 cup/50 grams almond flour (ground almonds)
2 teaspoons baking powder
2 teaspoons ground star anise
1/2 teaspoon salt
3/4 cup plus 2 tablespoons/170 grams Demerara sugar
3 large eggs
8 ounces/225 grams medjool dates, pitted and chopped into 1/2-inch/1-centimeter pieces
1/3 cup/70 milliliters whole milk, at room temperature
8 ounces/250 grams mascarpone
1 cup/250 milliliters heavy whipping cream (double cream)
3 tablespoons confectioners' sugar (icing sugar)
1 tablespoon Cognac

Steps:

  • Prepare the marmalade: Trim and discard the ends of the kumquats, slice the kumquats into 1/8-inch/1/4-centimeter rounds and discard the seeds (pips). If using tangerines, quarter them lengthwise then cut them into 1/8-inch/1/4-centimeter-thick slices. Transfer the fruit and the star anise, cinnamon, vanilla and 2 cups/450 milliliters water to a large saucepan. Bring to a boil over medium-high heat and cook until the fruit has softened, about 10 minutes.
  • Add the sugar and lemon juice and cook, stirring often, until the marmalade darkens and has a loose, jam-like consistency, adjusting the temperature as necessary to maintain a rapid bubble, 15 to 25 minutes, depending on the juiciness of your fruit. (You don't want to overcook the marmalade, as it will continue to thicken as it cools.)
  • Remove from the heat and stir in the orange juice and Cognac. Let cool at least 1 hour. (We like the look and flavor of the star anise and cinnamon sticks, but feel free to remove them at this point, if you like.)
  • Prepare the cake: Heat oven to 350 degrees Fahrenheit/160 degrees Celsius. Butter the bottom and sides of an 8-inch/20-centimeter springform cake pan (cake tin) and line the bottom and sides with parchment paper. Measure out 1/4 cup marmalade and set aside. Spoon 1 cup/250 grams marmalade into the pan, leaving a 3/4-inch/2-centimeter border around the edges.
  • Sift together the flour, almond flour, baking powder, ground star anise and salt and set aside. Place the 3/4 cup/170 grams butter and the Demerara sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until light and fluffy, about 3 minutes.
  • Reduce the speed to medium-low and add the eggs one by one, scraping down the bowl as needed, until combined, about 2 minutes. Add the dates and mix for 30 seconds on medium speed. On low speed, add the flour mixture, followed by the milk and mix until well combined, about 30 seconds more.
  • Spoon the batter into the prepared pan, starting around the perimeter of the pan to keep the marmalade in place, then smooth the surface into an even layer. Transfer the pan onto a baking sheet (tray). Bake until the cake springs back to a light touch in the center or a skewer inserted into the center of the cake comes out clean, 60 to 75 minutes, rotating the cake halfway through baking. Let cool for 5 to 10 minutes.
  • Prepare the Cognac mascarpone: Combine all the ingredients in the bowl of a stand mixer. Using the whisk attachment, whisk on medium-high speed until smooth and thickened, about 2 minutes.
  • Carefully release the sides of the cake pan and invert a serving plate over the top of the pan. Flip the whole thing over and carefully remove the paper.
  • Gently warm the reserved 1/4 cup marmalade and spoon evenly over the top of the cake. Slice with a sharp knife and serve warm, with the Cognac mascarpone alongside.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 45 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 25 grams, Sodium 407 milligrams, Sugar 100 grams, TransFat 1 gram

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.

Provided by Denise Fox

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup butter, melted
⅔ cup white sugar
3 eggs
⅓ cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  • Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

MARMALADE LAYER CAKE - TO DIE FOR



Marmalade Layer Cake - TO DIE FOR image

As soon as I tasted this I had to get onto email and send the recipe to all my baking friends! It has a rich and dense texture that everybody just LOVED!

Provided by Erica Vasta

Categories     Dessert

Time 1h

Yield 1 9x9 inch round two layer cake

Number Of Ingredients 14

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
2 cups granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla
1 cup buttermilk, at room temperature
1 cup juice (same flavour as marmalade)
1/4 cup sugar
1 cup marmalade (your favourite)
3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup sour cream

Steps:

  • Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
  • Sift flour, baking soda and salt in a bowl.
  • In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
  • Beat in the eggs and vanilla.
  • Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
  • Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
  • finally add in the remaining dry ingredients and beat until smooth.
  • Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
  • (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
  • Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
  • Let the layers cool completely in the pans.
  • When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
  • Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
  • Invert the remaining layer and peel off the waxed paper.
  • Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
  • In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
  • Add the sour cream a little at a time and whisk until spreading consistency.
  • Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
  • Chill for 2 hours at least and STAND BACK when you serve it!

Nutrition Facts : Calories 6989.2, Fat 307.1, SaturatedFat 186.8, Cholesterol 1452.8, Sodium 3913.3, Carbohydrate 1012.2, Fiber 12.4, Sugar 694.7, Protein 77.7

MAPLE UPSIDE-DOWN CAKE



Maple Upside-Down Cake image

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

1 cup maple syrup (pure)
2 tablespoons butter, softened
3 tablespoons sugar
1 egg, beaten
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
6 pecans, halved (12 pieces total)
1 cup heavy cream, whipped

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

UPSIDE-DOWN LEMON SPONGE CAKE WITH LEMON-MAPLE BUTTER



Upside-Down Lemon Sponge Cake With Lemon-Maple Butter image

Warm desserts are the quintessential Christmas treat. This one is made even more special with the charred lemon slices, which give it just the right amount of sharpness to cut through all the sweetness. Be sure to take the butter for the cake out of the refrigerator well in advance, as it needs to be fully softened at room temperature before you make the batter. This cake also reheats quite well; just give it a quick steam to warm through or pop individual portions into the microwave in a sealed, heat-proof bowl.

Provided by Yotam Ottolenghi

Categories     snack, cakes, custards and puddings, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 14

3 medium lemons
1/2 cup plus 3 tablespoons/165 milliliters maple syrup
1 vanilla bean (pod)
1 3/4 cups/225 grams all-purpose (plain) flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), cut into small cubes and at room temperature
3 large eggs plus 1 large egg yolk
1 packed cup/220 grams soft light brown sugar
1/4 cup/60 milliliters whole milk
1 cup/240 grams crème fraîche, for serving
3 tablespoons/45 milliliters lemon juice (from 1 to 2 lemons)
1/2 cup/120 milliliters maple syrup
7 tablespoons/100 grams unsalted butter, cut into small cubes and refrigerated

Steps:

  • Heat the oven to 325 degrees Fahrenheit/160 degrees Celsius.
  • Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (1/10-inch/1/4-centimeter-thick) rounds to get 24 slices; discard the seeds (pips). Place a large nonstick skillet over high heat. Working in about three batches, add lemon slices in a single layer and cook until nicely charred on both sides, 1 to 2 minutes per side. Repeat with the remaining slices and set aside.
  • Line a baking dish about 8-by-12 inches/20-by-30 centimeters in size with a piece of parchment paper large enough to cover the base and sides, and enough overhang to later fold over the batter. Pour 1/2 cup/120 milliliters maple syrup into the prepared dish. Halve the vanilla bean (pod) lengthwise, scrape the seeds into a small bowl, then add the scraped-out halves to the prepared dish. Top with the charred lemon slices, spreading out so they cover the entire base while overlapping slightly in spots.
  • Sift the flour, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed to combine. Add the room-temperature butter, eggs and egg yolk, brown sugar, milk, reserved vanilla seeds and the remaining 3 tablespoons maple syrup, and mix on medium-low speed for 2 minutes until combined. The mixture will look like it's split a little with some smaller cubes of butter, but that's O.K.
  • Spoon the mixture into a piping bag or resealable plastic bag, snipping the base, and pipe the mixture directly on top of the lemons in the baking dish in an even layer (this ensures the lemons don't move around too much). Using the back of a spoon, smooth over the mixture to create an even layer. Fold over the excess parchment paper to cover, then wrap the dish tightly in foil.
  • Place the baking dish into a larger roasting pan (tin) that is roughly 10-by-14 inches/24-by-36 centimeters. Carefully add about 1 inch/3 centimeters boiling water to the pan, transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Lift the baking dish from the water, remove the foil, and unwrap the parchment paper. Set aside for 5 minutes before carefully inverting the whole thing onto a platter, carefully removing the parchment paper to expose the lemons.
  • During the last 10 minutes of baking, prepare the lemon-maple butter: Add the lemon juice and maple syrup to a small saucepan and bring to a simmer over medium-high heat. Cook for about 2 minutes, then turn the heat down to low. Once the mixture is no longer simmering, gradually whisk in the chilled butter a little at a time until you have an emulsified sauce.
  • Drizzle half the lemon-maple butter all over the warm sponge cake and serve warm, with the remaining lemon-maple butter and crème fraîche alongside.

CARAMEL-DATE UPSIDE-DOWN CAKE



Caramel-Date Upside-Down Cake image

Provided by Sarah Patterson Scott

Categories     Cake     Mixer     Dessert     Bake     Oscars     Date     Family Reunion     Shower     Potluck     Butter     Buttermilk     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Topping:
2/3 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
10 ounces Medjool dates (about 14), quartered lengthwise, pitted
Cake:
1 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2/3 cup buttermilk
Whipped cream

Steps:

  • For topping:
  • Preheat oven to 350°F. Place sugar and butter in 9-inch-diameter metal cake pan with 3-inch-high sides. Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes. Whisk in lemon juice and salt. Remove from heat and cool 5 minutes.
  • Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely.
  • For cake:
  • Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in vanilla, then eggs, 1 at a time. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Spoon batter over topping in pan.
  • Place cake pan on large baking sheet. Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes.
  • Cool cake in pan on rack 15 minutes. Cut around pan sides and invert warm cake onto platter. Carefully lift off pan. Return any dates that stick to pan to top of cake. Scrape any caramel left in pan over cake.
  • Serve cake warm or at room temperature with whipped cream.

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From recipeshappy.com


MARMALADE CAKE RECIPE - PENNY'S RECIPES
2020-04-29 Cooking Directions. Preheat the oven to 160 degrees C. Grease a 2lb loaf tin. In a large bowl cream together the butter and sugar. Stir in the marmalade. Stir in the flour and beaten eggs and milk a little at a time. Mix until thoroughly combined to …
From pennysrecipes.com


20 EASY UPSIDE-DOWN CAKE RECIPES - DELISHABLY
Using your mixer, blend the flour, sugar, shortening, milk, baking powder, salt and egg together until thoroughly combined, about 2 minutes on high. Pour the batter over the fruit, using care not to disturb the fruit. Bake for 45 to 50 minutes or until a …
From delishably.com


RACHEL RODDY'S RECIPE FOR MARMALADE CAKE | A KITCHEN IN ROME
2019-10-21 Beat in the eggs, followed by the flour, before stirring in three tablespoons of marmalade. Scape the mixture into a loaf tin lined with parchment. Bake at 170C (150C)/335F/gas 3 for 35 to 40 ...
From theguardian.com


CLEMENTINE UPSIDE-DOWN CAKE WITH MARMALADE | RECIPE | UPSIDE …
We've used marmalade to add an extra hit of orange flavour and sweetness to this clementine upside-down cake. Feb 10, 2017 - Budge over pineapple. We've used marmalade to add an extra hit of orange flavour and sweetness to this clementine upside-down cake. Pinterest. Today. Explore . When the auto-complete results are available, use the up and down arrows to …
From pinterest.com.au


MARMALADE UPSIDE DOWN CAKE – FRUITSOFTHEFORAGE
Beat the butter in a large mixing bowl until pale and fluffy using an electric hand mixer Add the sugar and beat for 5 minutes until paler in colour, then beat in the eggs one at a time, adding 1 tbsp of the flour mixture with the second egg Beat in the grated ginger Gently fold in the remaining dry ingredients, followed by the orange juice Spoon the mixture into …
From fruitsoftheforage.co.uk


MARMALADE POLENTA UPSIDE DOWN CAKE RECIPE | RECIPES FROM OCADO
Grease and line a 23cm springform cake tin. Preheat oven to 180ºC/160ºC fan/gas 4. Take 2 lemons and 3 oranges and use a sharp knife to cut them into 1mm-thick slices (or as thin as possible), and remove pips. Step 2. Put 100g of the sugar into a …
From ocado.com


UPSIDE-DOWN CAKE RECIPES | ALLRECIPES
Upside-Down Coffee Cake. Rating: 4.5 stars. 59. This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake.
From allrecipes.com


CHRISTMAS UPSIDE-DOWN CAKE - KING ARTHUR BAKING
2012-12-12 1 cup (213g) brown sugar, packed. 2 tablespoons (28g) light corn syrup. 1/2 teaspoon nutmeg. 1/2 teaspoon cinnamon. 1/2 teaspoon ginger. Cook slowly over low heat until the butter is melted, the mixture is smooth, and you don't feel the grit of sugar on the bottom of the pan. Divide the topping mixture evenly between two 9" round pans that have ...
From kingarthurbaking.com


26 BEST ORANGE RECIPES - EASY IDEAS FOR WHAT TO MAKE WITH …
2022-05-12 2 of 26. Baked Orange Chicken. This baked orange chicken is just as delicious and savory-sweet as a fried orange chicken, without the added effort or hot oil. Serve along fluffy white rice and ...
From delish.com


UPSIDE-DOWN DATE CAKE WITH MARMALADE RECIPE
Dec 19, 2018 - The upside-down cake never goes out of style — and it can be revived again and again by exploring different flavor combinations This one tops a medjool-date studded cake with a vibrant kumquat marmalade and a Cognac mascarpone It can be served warm for dessert, or at room temperature for a casual afternoon treat
From pinterest.co.uk


UPSIDE DOWN DATE CAKE | CLEOBUTTERA | RECIPE | DATE CAKE, FOOD, …
Nov 8, 2018 - A Middle Eastern classic cake, tweaked to perfection! Soft and moist vanilla cake topped with lightly candied black dates. Serve warm for the ultimate comfort! This cake is the Middle East’s answer to pineapple upside down cake! With the area’s rich resources in palm trees and bountiful produce of dates, it only mak…
From pinterest.ca


UPSIDE-DOWN DATE CAKE WITH MARMALADE RECIPE
Dec 18, 2019 - The upside-down cake never goes out of style — and it can be revived again and again by exploring different flavor combinations This one tops a medjool-date studded cake with a vibrant kumquat marmalade and a Cognac mascarpone It can be served warm for dessert, or at room temperature for a casual afternoon treat
From pinterest.co.uk


MARMALADE POUND CAKE COOKBOOK RECIPE - ALL INFORMATION ABOUT …
Marmalade Pound Cake // Cookbook Recipe - Daily Recipes new chefbega.com. Marmalade Pound Cake // Cookbook Recipe. Apr 29, 2021April 29, 2021 0 3. Cook with Us: Easy, Fresh and Colorful Meals. by Lori in Recipes By Method. Prep 15min. Cook 70min. Level Easy. Rating. ... 1/3 cup (80 ml) marmalade: 1 tablespoon vanilla extract: 1 1/2 teaspoons ...
From therecipes.info


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