3 NUT CHOCOLATE UPSIDE-DOWN CAKE
Rich, and sort of like a gooey candy bar. Love that unsweetened cocoa powder! Better Homes and Gardens prize winning recipe from 2007.
Provided by Carol Junkins @CarolAJ
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven 350df and line 9x9x2-inch baking pan with greased foil.
- In a small saucepan melt the 1/4 cup butter over medium heat and stir in brown sugar. Cook and stir til sugar is dissolved. Stir in corn sugar and cream. Bring just to boiling. Stir in all nuts. Spread mixture into prepared pan.
- In a medium bowl, mix flour, cocoa powder, baking powder, baking soda and salt, set aside. In a large mixing bowl beat 1/3 cup of butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 @ a time beaating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to the butter mixture. beating on low speed after each addition just until combined. Pour into pan, being careful not to disturb nuts.
- Bake for 45-50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on a serving plate, cool. Cut into squares.
FRESH CRANBERRY UPSIDE-DOWN CAKE
Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.
Provided by fondantfrenzy
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
- Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
- Mix flour, baking powder, and salt together in a bowl.
- Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
- Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
- Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
- Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
- Cut the cooled cake into wedges and top with whipped cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
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
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
APPLE-WALNUT UPSIDE-DOWN CAKE
Provided by Molly O'Neill
Categories dessert
Time 1h30m
Yield Eight to ten servings
Number Of Ingredients 12
Steps:
- For the topping, melt 1 teaspoon of the butter in a medium-size cast-iron skillet over medium-high heat. Add the apples and saute until caramelized, about 10 minutes. Combine the remaining 3 tablespoons of butter and the brown sugar in a small saucepan and stir over low heat until melted and well blended. Butter a 10-inch pan with 3-inch sides and spread the brown- sugar mixture in the bottom. Arrange the apple slices in the pan in concentric circles. Set aside.
- For the cake, preheat the oven to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and beat until light. Mix in the vanilla. In a bowl, combine the flour, baking powder, salt and walnuts. Add the dry ingredients to the egg mixture alternately with the milk, mixing just to combine. Spread the batter evenly over the apples. Bake until the cake springs back when touched in the center, about 1 hour. Let stand for 10 minutes and invert onto a cake plate. Let cool. Serve slightly warm.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 190 milligrams, Sugar 40 grams, TransFat 1 gram
CHOCOLATE NUT UPSIDE DOWN CAKE
Make and share this Chocolate Nut Upside Down Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h15m
Yield 8-10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
- To make caramel:.
- In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
- To make the cake:.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
- Bake until a pick inserted in the center comes out clean, about 45 minutes.
- Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!
Nutrition Facts : Calories 490.1, Fat 24.5, SaturatedFat 14.8, Cholesterol 137.1, Sodium 201, Carbohydrate 65.2, Fiber 2.3, Sugar 45.9, Protein 6.3
PINEAPPLE COCONUT UPSIDE-DOWN CAKE
A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
- Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
- Beat remaining ingredients with mixer until blended; pour over coconut.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 33 g, Protein 4 g
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE UPSIDE-DOWN MINI-CAKES
Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
- Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
- Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g
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