Nectarine Upside Down Cake With Salted Caramel Recipes

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
• Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
• Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
• Increase oven temperature to 350 degrees F (180 degrees C).
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
• With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
• In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
• With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Steps:

• Make the caramel: Combine the sugar, 1/3 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside.
• Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef's knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.
• Make the cake: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth.
• Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.

Steps:

• Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a 12-cup muffin pan with cupcake liners.
• For the tea: Pour the boiling water over the tea in a small heatproof bowl and let it steep while you heat the cream.
• Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture and let it steep for at least 15 minutes.
• For the crust: Pulse the biscuits in a food processor until finely ground. Transfer to a medium bowl. Add the butter, granulated sugar and salt and mix well.
• Place about 2 tablespoons of the crumb mixture into each cupcake liner and press into the bottom. (There will be some leftover crumbs; use them to sprinkle over the caramel sauce if desired, or on top of other desserts.) Bake until the crusts are light golden brown at the edges, about 7 minutes.
• For the cheesecake: Beat together the cream cheese and jaggery in a large bowl with an electric mixer on medium speed until just mixed, less than 1 minute.
• Strain the cream mixture and press on the tea leaves to release as much flavor as possible.
• Add the infused cream, cardamom powder, ginger powder, vanilla and salt to the cream cheese mixture and beat until just combined. Mix in the eggs by hand one at a time, until just combined. (Take care not to overmix or the cheesecake may puff up and crack when baking.)
• Pour the batter equally over the prepared crusts, filling each one almost to the top, and smooth the tops with the back of a spoon. Bake until the outside of the cakes are set but the centers are still slightly loose, about 20 minutes. Let the cheesecakes cool in the pan for 1 hour. It is normal for the cheesecakes to sink a little in the middle.
• Gently remove the cakes with the muffin liner, cover and refrigerate for at least 2 hours.
• Remove the liners just before serving. Drizzle the Salted Chai Caramel Sauce over the cheesecakes. Store any leftover cheesecakes in an airtight container in the refrigerator for up to 1 week.
• Combine the tea, cardamom and ginger in a small heatproof bowl. Pour the boiling water over the mixture and let it steep while you heat the cream.
• Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture, mix well and let it steep for 15 minutes.
• Combine the granulated sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Cook over medium-high heat, swirling the pan but not stirring, until the mixture turns a medium amber, 8 to 10 minutes. Watch the mixture towards the end as it can go from a nice caramel to a burnt caramel very fast. Remove from the heat.
• Strain the cream mixture and press on the tea leaves to release as much flavor as possible. Carefully add the cream mixture to the caramelized sugar. It is normal for the mixture to bubble like mad. Add the butter and salt and mix well until the butter is melted. Let cool completely, then transfer to jars and refrigerate up to a month.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
• Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
• Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
• When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Steps:

• Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
• Whisk together flour, baking powder, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
• Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Steps:

• Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
• Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
• Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
• This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.