LEMON UPSIDE-DOWN CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
- Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
- After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
- Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
- Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
- Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
- (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)
UPSIDE-DOWN LEMON SPONGE CAKE WITH LEMON-MAPLE BUTTER
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
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.
LEMON UPSIDE-DOWN CAKE
If you love lemons, what's not to like about this unusual lemon cake recipe that comes from the 2001 cookbook, Luschious Lemon Desserts
Provided by Sydney Mike
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make sure there is a rack in the middle of the oven & preheat oven to 350 degrees F.
- Trim ends from lemons & cut into slices 1/8" to 1/4" thick, discarding any seeds.
- In an ovenproof, nonstick 10" skillet over medium heat, melt unsalted butter with the brown sugar.
- Add lemon slices & increase heat to high. Boil & stir for 1 minute.
- Remove skillet from heat & arrainge slices in an attractive pattern in the bottom of the skillet.
- In a medium bowl, whisk together flour, baking powder & salt.
- In a large bowl, using an electric mixer on medium speed, beat the remaining 1/2 cup of butter until light & fluffy.
- Add granulated sugar & zest, again beating until light & fluffy (& scraping down the side of the bowl).
- Add egg yolks & vanilla & beat just until blended, then reduce speed to low & add flour mixture alternately with the milk, scraping down the side of the bowl after each addition. Beat until just blended.
- In a large clean bowl, beat egg whites with clean beaters on medium speed until just foamy, then increase speed to medium-high & add cream of tartar, beating just until egg whites form stiff peaks.
- Add 1/4 of the whites to the batter & fold in using a whisk or rubber spatula ~ Continue to gently fold in the whites, 1/4 at a time, being careful not to overmix.
- Pour batter over lemon slices & gently smooth the top, then bake 45-50 minutes or until top is golden brown & a wooden pick inserted in the center comes out clean.
- Let cool in the pan on wire rack for 10 minutes.
- Loosen edge of cake with a rubber spatula all around, then invert it onto a serving platter, leaving the pan over the cake for 5 minutes.
- Remove pan & serve cake warm, cut into wedges.
Nutrition Facts : Calories 394.9, Fat 19.3, SaturatedFat 11.7, Cholesterol 94.4, Sodium 194.1, Carbohydrate 52.5, Fiber 1.3, Sugar 32.2, Protein 4.9
MAPLE SYRUP UPSIDE-DOWN CAKE
This cake combines the traditional tastes and textures of an upside-down cake with the wonderful flavor of maple. I found this great recipe on-line when I was searching for recipes using pure maple suryp. Enjoy.
Provided by CarolAT
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy.
- Mix flour, baking powder, salt, and cinnamon (or nutmeg) together. Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture. Stir until well blended.
- Measure syrup into a small saucepan. Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan. If using chopped walnuts, add them to the hot syrup.
- Scoop up the dough in four large balls and drop them into the hot maple syrup. Using two forks, stretch dough balls to the edges until the dough forms one large mass. Bake at 350 degrees for 30 minutes.
- Serve warm with ice cream or whipped topping if desired.
Nutrition Facts : Calories 106.3, Fat 1.4, SaturatedFat 0.8, Cholesterol 16.2, Sodium 70.3, Carbohydrate 22.4, Fiber 0.2, Sugar 14.4, Protein 1.5
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- Preheat the oven to 375°F. Line a baking dish about 9 x 13 inches/23 x 33cm in size with a piece of parchment paper large enough to cover the bottom and sides, with enough overhang to fold over the cake as well.
- Place a large, nonstick frying pan on high heat and, once very hot, char a third of the lemon slices on both sides—about 1 to 2 minutes per side. Continue in this way with the rest.
- Put 1/2 cup/120ml of maple syrup and the scraped-out vanilla pod in the bottom of the prepared baking dish. Top with the charred lemon slices, spreading out so they cover the entire bottom, overlapping in places.
- Sift the flour, baking powder, and salt into the bowl of a stand mixer, with the whisk attachment in place, and mix on medium speed to combine. Add the softened butter, eggs, yolk, vanilla seeds, brown sugar, milk, and the remaining 3 tablespoons of maple syrup, and mix on medium speed for 2 minutes until combined.
- Spoon the mixture into a piping bag, snipping the base, and pipe the mixture evenly on top of the lemons in the baking dish (piping the mixture ensures the lemons don’t move around too much).
- Place the baking dish in a larger roasting pan (roughly 16 x 11 inches/40 x 28cm). Pour enough boiling water into the pan to come 11/4 inches/3cm up the sides (about 1 quart/1 liter), then bake for 70 minutes, or until a toothpick inserted into the center comes out clean.
- Toward the last 10 minutes of cooking, make the lemon maple butter. Put the lemon juice and maple syrup into a small saucepan and bring to a simmer on medium-high heat.
- Drizzle one-third of the lemon maple butter all over the cake and serve warm, with the extra maple butter and crème fraiche alongside.
- Make it your own: Try this recipe using kumquats instead of lemons, and orange juice instead of lemon juice.
YOTAM OTTOLENGHI'S UPSIDE-DOWN LEMON SPONGE CAKE WITH MAPLE …
From delicious.com.au
- Preheat oven to 180°C or 160°C fan-forced. Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (2mm thick) rounds to get 24 slices.
- Line a baking dish about 20cm x 30cm in size with a piece of baking paper large enough to cover the base and sides, and enough overhang to later fold over the batter.
- Sift the flour, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium speed to combine. Add the room-temperature butter, eggs and egg yolk, brown sugar, milk, reserved vanilla seeds and the extra 3 tbs maple syrup, and mix on medium-low speed for 2 minutes until combined.
- Spoon mixture into a piping bag or resealable plastic bag, snipping the base, and pipe mixture directly on top of lemons in the baking dish in an even layer (this ensures the lemons don’t move around too much).
- Place the baking dish into a larger roasting pan roughly 24cm x 36cm. Carefully add about 3cm of boiling water to the pan, transfer to the oven and bake for 1 hour-1 hour 10 minutes until a toothpick inserted into the centre comes out clean.
- During the final 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.
- Drizzle half the lemon-maple butter all over the warm sponge cake and serve warm, with the remaining lemon-maple butter and creme fraiche alongside.
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