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UPSIDE DOWN CAKE RECIPES
All our recipes are carefully selected
and tested to ensure they are easy to follow, and great to taste.
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 Banana
and Raisin Upside Down Toffee Cake
Apple
Upside Down Cake
Fat-Free
Pineapple Upside Down Cake
Pineapple
Upside Down Cake
Peach
Upside-Down Cake
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Banana
and Raisin Upside Down Toffee Cake
Cake Ingredients
For the Cake:
5 firm bananas
1 cup pecan nuts
1 cup raisins
250g butter
250g brown sugar
4 large eggs
250ml buttermilk (or sour cream)
380g self raising flour
11/2 teaspoons baking powder
2 ground ginger
2 ground cinnamon quills
1/2 teaspoon ground nutmeg
clotted cream or creme fraiche, for serving
For the Topping:
80g butter
200g sugar
100g brown sugar
juice of 1 lemon
2 tablespoons boiling water
Directions
- Preheat oven to 180C or 350F.
- Grease a 26cm spring form cake tin and line with a
piece of baking paper by placing the paper over the base then replacing and
securing the sides of the tin. Set aside.
- Make the topping first. In a heavy frypan, melt the
butter then sprinkle both sugars over the top. Add the juice of the lemon and
boiling water, then bring to the boil. Simmer for 10 minutes until the mixture
becomes golden brown and caramelised.
- Slice the bananas into thick, diagonal pieces and
add these to the caramel with the nuts and raisins. Cook over a high heat for
3 minutes to coat the ingredients with the caramel, then spoon this mixture
into the prepared cake tin. Smooth gently to cover the entire base of the cake
tin and set aside.
- Beat the butter and sugar together until creamy,
then add the eggs one at a time, beating well after each addition. Add the
buttermilk or sour cream and combine thoroughly by hand. In a separate bowl,
combine the flour, baking powder, ginger, cinnamon and nutmeg. Add this to the
cake batter and mix thoroughly, but gently, by hand.
- When the batter is well mixed, pour it over the
banana mixture and smooth the top. Cook at 180ºC for 75 minutes, or until the
surface 'bounces back' when gently pressed in the centre.
- Allow the cake to stand for 5 minutes, then use a
plastic spatula to gently separate the cake from the sides of the tin. Place a
flat tray (or platter) over the base of the cake and turn over so that the
cake is now the right way up. Remove the sides of the tin, then remove the
base of the cake tin and gently peel the paper off, leaving behind the
succulent toffee banana topping.
- Serve warm or at room temperature with clotted cream
or creme fraiche.
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Apple
Upside Down Cake
Apple Upside-Down Cake
Cake Ingredients
1/3 Cup firmly packed brown sugar
1/4 Cup corn syrup
1 Can sliced apples -- (600 grams) drained
2 1/2 Cups sliced peeled apples
Batter:
1 1/2 Cups self raising flour
1/4 Teaspoon salt -- optional
1 Teaspoon baking powder
1/4 Cup margarine -- softened
3/4 Cup granulated sugar
1 egg
1 Teaspoon vanilla
3/4 Cup apple cider or apple juice
1 Teaspoon grated orange peel
1/4 Cup finely chopped nuts
Directions
1. Preheat oven to 350F or 180C.
2. Combine brown sugar and corn syrup. Spread evenly in bottom of 9 x 9 x 2-inch baking pan
sprayed with no-stick cooking spray. Arrange apples over sugar mixture; set aside.
3. Mix together flour, salt and baking powder; set aside.
4. Beat together margarine, granulated sugar, egg and vanilla until smooth and thoroughly combined.
5. Add flour mixture alternately with apple cider or juice, to margarine mixture beating well after each addition.
6. Stir in orange peel and nuts. Pour batter over apples.
7. Cook in 350 F or 180C oven about 40 minutes or until skewer inserted in cake center comes out clean.
8. Remove from oven and immediately invert on serving plate.
Serve warm or cold with whipped cream, if desired.
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Fat-Free Pineapple Upside Down Cake
Cake Ingredients
No-Stick cooking spray
1/3 cup Brown sugar -- packed
2 tablespoons Light corn syrup
1 tablespoon Lemon juice
7 pineapple rings in juice -- canned - well-drained
1 cup self raising Flour
1/4 cup Cornstarch
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Sugar
2/3 cup Skim milk
2 Egg whites
1/3 cup Light corn syrup
1 teaspoon Vanilla
Directions
1. Preheat oven to 350F or 180C. Spray 9-inch cake pan with cooking spray.
2. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in oven for 3 minutes.
3. Arrange pineapple rings and cherries in pan; set aside.
4. In large bowl, combine flour, corn starch, baking powder and salt.
5. In medium bowl, stir sugar and milk until sugar is almost dissolved. Stir in egg whites, corn syrup & vanilla
6. Gradually add to flour mixture, stirring until smooth.
7. Pour into pan. Cook oven 35 to 40 minutes or until toothpick inserted in center comes out clean.
8. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.
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Pineapple Upside Down Cake
Cake Ingredients
3 cans (300 gram size) sliced pineapple in heavy syrup
1/4 cup Butter
2/3 cup Light brown sugar -- packed
1/3 cup Pecan or walnut halves
1 cup self-raising Flour
3/4 cup Sugar
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1/4 cup Shortening
1/2 cup Milk
1 Egg
Directions
1. Preheat oven to 350F or 180C. Drain pineapple slices, reserving 2 Tablespoons of the syrup.
2. In a heavy 10 inch pan (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring
until the sugar is melted. Remove from heat.
3. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan.
Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange
around the inside of the pan edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center.
4. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at high
speed or until mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more.
5.Gently pour cake batter over the pineapple in the pan and spread evenly. Be careful not to disarray the pineapple.
6. On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back.
After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly.
7. With a small spatula, loosen cake from the edge of the skillet all around.
8. Place the serving platter over the cake, and turn upside down (carefully). Shake gently & lift off pan.
Serve with fresh whipped cream or vanilla ice cream.
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Peach
Upside-Down Cake
Cake Ingredients
3 Tablespoons butter
3/4 Cup brown sugar
5 peach halves -- canned
5 cherries
1/3 Cup butter
1 egg
1 1/4 Cups self raising flour
1 Teaspoon bicarbonate soda
1 Teaspoon cinnamon
1 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/4 Teaspoon salt
1/2 Cup light molasses
1/2 Cup boiling water
Whipped topping
Directions
1. Preheat oven to 350F or 180C.
2. In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. Add 1/4 cup brown sugar and blend.
3. In hollow of each peach half, place a cherry. Invert peach halves in pan at corners and center.
4. Cream butter and remaining 1/2 cup brown sugar. Add egg and beat well.
5. Sift together flour, bicarbonate soda, cinnamon, ginger, cloves and salt.
6. Combine molasses and water and add alternately with dry ingredients to creamed mixture.
7. Pour mixture carefully over fruit.
Cook 45-50 minutes or until done.
8. Let stand 5 minutes on cake rack. Invert over serving plate and remove pan.
Serve warm with whipped topping.
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