upside down cake

Fun, flavorful and delicious, this Raspberry Upside Down Cake is sweet with a tiny bit of tart all mixed into one. Topped with powdered sugar, each bite is more scrumptious than the last!

RASPBERRY UPSIDE DOWN CAKE

unsalted butter, (melted)

brown sugar

raspberries ((or enough

all-purpose flour

tsp baking powder

tsp salt

unsalted butter, (softened to room temperature)

sugar

tsp vanilla extract

milk

powdered sugar, (optional)

Preheat the oven to 350F degrees.

In a medium bowl, whisk together the melted butter and brown sugar, spread into the bottom of a 9&quot; high sided pan or springform pan.

Top the brown sugar mixture with an even layer of raspberries, Set aside.

In a large bowl, whisk together the flour, baking powder and salt, set aside.

In another bowl, beat together the softened butter, sugar, egg and vanilla extract until combined.

Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal.

Lastly, add in the milk and beat until incorporated.

Spoon the batter over the raspberries and gently spread using an offset spatula.

Bake in the oven for about 35-40 minutes until golden and toothpick comes out clean.

Remove from the oven and let cool in the pan 5-10 minutes before flipping out onto a serving tray. Don&#039;t skip the cooling down time!

Let cool and dust the top with powdered sugar, if desired.

Switch up your traditional banana bread recipe for this banana caramel upside-down cake made with plant-based ingredients and a delicious miso glaze.

Vegan Banana Upside-Down Cake with Miso Caramel Glaze

tbsp (20 g) ground flaxseed

tbsp (90 ml) water

(60 ml) Sweet Buttery Miso Caramel

(188 g) all-purpose flour

tsp baking soda 1 tsp lemon zest 1⁄2 tsp salt

(240 ml) plain unsweetened vegan yogurt

(192 g) vegan cane sugar

lemon juice

tsp (10 ml) vanilla extract

1⁄4 cup (60 ml) cold water

(120 ml) reduced-fat unsweetened coconut milk

tbsp (30 ml) mellow white miso

tsp (10 g) vegan butter Pinch of salt

Preheat the oven to 350°F (177°C). 

Line a 9-inch (23-cm) springform pan or baking pan with a parchment round.

Make the Flaxseed Eggs

Whisk together the ground flaxseed and water in a small mixing bowl. 

Set aside for 5 minutes to thicken.

Make Sweet Buttery Miso Caramel

Add the sugar and water to a small saucepan and stir to combine. Turn the heat on medium-low and cook, without stirring, but swirling the pot occasionally, until the mixture is bubbly and has turned a light amber color, about 8 to 10 minutes. Take the pan off the heat and set it aside.

In the meantime, add the coconut milk, miso, butter, and salt to a separate small saucepan. Use a small silicone spatula to break up the miso. Turn the heat on low and whisk to work the miso into the coconut milk and butter, until the mixture is completely smooth and warm.

Whisk the Sauce

Slowly pour the warm coconut milk–miso–butter mixture into the sugar and quickly whisk it together. Be careful; it will bubble up and will be wicked hot. Cover and let cool.

If not using immediately, store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bring to room temperature before using.

Soak Bananas in Glaze

Pour the Sweet Buttery Miso Caramel into the pan and use an offset spatula or the back of a spoon to spread it in a thin layer as close to the edges as you can. 

Lay the bananas on top of the caramel, with their flat sides facing down and their rounded sides facing up, so when the cake is flipped upside down, the cut side will be facing up. Set aside.

For the Cake

Add the flour, baking soda, zest, and salt to a big mixing bowl. Add the flax eggs, yogurt, sugar, sunflower oil, lemon juice, and vanilla. Mix, using a hand mixer on low, until the batter is smooth.

Pour the batter over the bananas. 

Bake for 60 to 75 minutes

Or until the top is golden brown and a tester comes out clean.

Let the cake sit for at least 30 minutes before serving

Carefully invert the cake onto a serving platter and release the springform pan or tap the top to release the cake. 

Remove the parchment round. 

Cool completely before serving.

Strawberry Upside Down Cake - easy and delicious! A moist vanilla scratch cake baked on top of ripe summer strawberries. Best served warm with ice cream!

Strawberry Upside Down Cake

baking powder

salt

eggs,

butter, melted

vegetable oil

milk,

tsp pure vanilla extract

tbsp corn starch

strawberries,

Grease and flour a 10 inch round cake...

Grease and flour a 10 inch round cake pan very well and preheat oven to 350 degrees F. A large 9 or 10 inch tube pan or an 9x9 inch square baking pan can also be used. (8x8 will be too small)

The strawberries I used in this recipe were...

The strawberries I used in this recipe were quite large, so I cut them in quarters but if you have smaller strawberries, just cut them in half. The 4 cup measurement is for the berries after they have been chopped.

Mix the corn starch and 1/2 cup sugar...

Mix the corn starch and 1/2 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.

To prepare the cake batter begin by sifting...

To prepare the cake batter begin by sifting together the flour baking powder and salt. Set aside.

In the bowl of an electric mixer, beat...

In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy.

Mix together the butter and vegetable oil in...

Mix together the butter and vegetable oil in a measuring cup with a spout.

Slowly add this butter and oil mixture to...

Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.

Stir the vanilla extract into the milk.

Fold in the dry ingredients alternately with the...

Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.

Pour the batter over the strawberries in the...

Pour the batter over the strawberries in the baking pan.

Bake for 50-60 minutes or until a toothpick...

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.

Cool in the pan for about 10 minutes...

Cool in the pan for about 10 minutes before inverting onto a heatproof serving plate.

Serve with whipped cream or vanilla ice cream...

Serve with whipped cream or vanilla ice cream if you like.

<p>Tangy, sweet, spicy, gooey, and super-duper scrumptious. For best results, spring for the boiled cider; this tasty syrup is the essence of apples. Use it in all your apple desserts, atop oatmeal or ice cream, or in yogurt or smoothies; it stays fresh forever in the fridge.</p>

Apple Upside-Down Cake

apples

(57 grams) butter

(159 grams) light brown sugar packed

(43 grams) boiled cider

cinnamon

(156 grams) light corn syrup

(149 grams) vegetable oil

(213 grams) brown sugar

eggs

ginger

cloves

baking soda

(177 grams) King Arthur Unbleached All-Purpose Flour

apple

(85 grams) chopped pecans or walnuts optional

<p>Top the batter for a buttery vanilla cake with fresh apple slices tossed with boiled cider and Apple Pie Spice, bake — and enjoy a slice of pure pleasure! This easy, buttery cake marbled with sweet-and-spicy apple slices is the quintessential autumn dessert.</p>

Apple Skillet Cake

(71 grams) brown sugar

Apple Pie Spice sweet spices

(160 grams) King Arthur Unbleached All-Purpose Flour

(99 grams) granulated sugar

(152 grams) milk lukewarm

butter

vanilla extract

Banana Upside Down Cake is an incredibly moist and flavorful dessert, but it makes a great breakfast or snack, too. You can't go wrong if you serve this cake with toasted pecans and caramel sauce!

Banana Upside Down Cake

unsalted butter,

bananas

unsalted butter-softened

plain Greek yogurt or sour cream

overripe bananas-mashed (about 1 cup)

whole wheat flour

heavy cream

unsalted butter

Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)

Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set Aside.

To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.

In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.

Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.

Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes. Pour 2/3 of the glaze over the banana layer. Reserve leftovers of the caramel glaze for serving.

The glaze thickens as it cools and pale in colors!!!

When serving reheat the leftovers of the glaze and drizzle on each slice. Sprinkle with toasted chopped pecans if desired. You can also top each slice with a scoop of vanilla ice cream or whipped cream.

To make caramel glaze:

My family and I loved this cake! I’m a huge fan of pineapple upside down cake, but my hubby dislikes pineapple. This is the perfect alternative!  And, I’ve always got bananas❤️

If you find traditional treacle tart too sweet, try this lighter classic with lots of zingy ginger and the addition of lemon-poached pears

Gingery treacle tart

pack sweet shortcrust pastry

flour

granulated sugar

lemons

pears

golden syrup

breadcrumb

Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.

In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.

Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.

Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.

Upside-Down Pear Cake with Brown Butter. This slightly sweet fall cake is studded with nutty brown butter, warm spices, and covered with pears. Easy to make, and even easier to impress with!

Upside-Down Pear Cake with Brown Butter

+ 3 tbsp unsalted butter, softened

tsp + pinch kosher salt

pears, halved, cored and sliced into 1/8-inch pieces

white sugar

+ 3 tbsp buttermilk

tsp baking soda

tsp ground cinnnamon

tsp ground ginger

Preheat oven to 350 degrees. Butter an 8 or 9-inch round cake pan VERY well. Cut a circle of parchment big enough to fit in the bottom of the pan. Nestle the paper in the pan and then butter the parchment paper. Add flour the the pan. Evenly coat the butter in flour, shaking out any excess flour.

Add seven tablespoons of the softened butter to a large saute pan. Heat to medium-high. Swirl the pan until the butter starts to brown on the edges. Continue to swirl the pan until the butter turns a deep golden brown and smells nutty. Remove from the heat. Use a wooden spoon or spatula to get all the brown bits off of the bottom of the pan. Transfer all but two tablespoons of the butter to a small bowl. Transfer the bowl of melted brown butter to the freezer. Stir every three or four minutes until the butter has solidified again, and is in a softened state. (You want to it to be the same texture as the softened butter, so make sure you don&#039;t freeze it until it&#039;s hard. Stirring every few minutes is key!)

While the butter solidifies, add brown sugar to the two tablepsoons of brown butter in the saute pan. Turn the heat on medium and cook until the brown sugar has melted. Add pears and toss in the sauce. Cook pears 2-3 minutes until slightly softened. Turn the heat off. Season with a pinch of salt. Set aside.

Add flour, baking soda, baking powder, salt, ginger, and cinnamon to a medium bowl. Whisk to combine. Set aside.

Once the butter has come to a softened state, add it, along with the remaining 4 tablespoons softened butter and sugar to the bottom of a stand mixer. Beat on a medium speed until it&#x27;s light and fluffy, about 2-3 minutes.

Reduce the speed to low and eggs, one at a time, until each is incorporated. Add vanilla, mix until combined.

Add 1/3 of the flour mixture to the butter and sugar. Mix on low just until the flour Has been combined. Add half the buttermilk. Again mix on low, just until the buttermilk is combine. Add another 1/3 of the flour, and mix on low just until combined. Pour in the remaining buttermilk and mix until combined. Finally, add the remaining 1/3 of the flour and mix on low just until combined.

Arrange the pears in the prepared pan. Pour any remaining caramel sauce on top. Working carefully, dollop the batter over the pear mixture and spread the batter evenly over the pears, making sure to not move the pears. Bake for 25-30 minutes or until a wooden skewer or toothpick comes out with just a few crumbs attached.

Let the cake rest for 1 minute. Use a knife to loosen all the edges. Place a large plate or platter on top of the pan. Flip and use a knife or spoon to tap the top so the cake releases. Remove the pan. Gently remove parchment paper. Cut into wedges. Sprinkle with powdered sugar.

Pineapple Upside Down Cake – gorgeous, delicious, and decadent! This festive cake bursts with tropical flavors and is made more special with a dash of spiced rum.

Pineapple Upside Down Cake

(60 grams) unsalted butter (, melted)

pineapple

maraschino cherries

(170.1 grams) unsalted butter (, softened)

(165 grams) granulated sugar

(115 grams) sour cream

½ cup (187.5 grams) sifted cake flour

½ teaspoon (1 grams) nutmeg

(4 grams) baking powder

(1.5 grams) baking soda

½ teaspoon (2.5 grams) salt

(4.2 grams) vanilla extract

(15 milliliters-30 milliliters) spiced rum

Preheat oven to 350°F. If needed, wrap a 10-inch springform pan in heavy foil paper to prevent leaking or use a 10-inch skillet or baking pan.

Drain the pineapple slices and cherries. Place the pineapple and cherries on paper towels to absorb excess moisture.

In a heavy saucepan, melt the butter. Or place the butter in a microwave-safe bowl and microwave it for about 30-60 seconds until melted.

Pour the melted butter into the cake pan, followed by the brown sugar. Spread it evenly. Then arrange the pineapple slices with one in the center, 5 others around it, and put the cherries in between the pineapple rings. You will need around 10 whole pineapple rings as the rest of the pineapple rings are split in half. Place the half slices against the sides, facing down if desired. Set aside.

In a large mixing bowl, cream the butter and sugar. Add in the sour cream and mix until combined. Next, add in the eggs, sifted flour, nutmeg, baking soda, baking powder, and salt. Mix until combined.

Then pour in the vanilla extract, and spiced rum. Mix everything until fully incorporated.

Scoop the batter into the assembled cake pan, and spread the batter evenly. Bake the cake in a preheated oven until a tester inserted into the center comes out clean, or for about 45–50 minutes.

Transfer to a wire rack. Let the cake cool in a pan for 10 minutes. Then run a sharp knife around the sides of the pan to loosen the cake. Tap the bottom of the pan and flip the cake onto a large plate or just open the sides if using a springform pan.

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Top 26 upside down cake recipes from across the web

The most viewed upside down cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

RASPBERRY UPSIDE DOWN CAKE

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