CITRUS UPSIDE-DOWN CAKE
This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip. To achieve the effect of stained-glass windows, we combined blood oranges, Cara Caras, and mandarins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Yield Makes One 8-Inch Cake
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt.
- In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture.
- Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners).
- Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature.
PINEAPPLE AND CARDAMOM UPSIDE-DOWN CAKE
Make and share this Pineapple and Cardamom Upside-Down Cake recipe from Food.com.
Provided by AmandaInOz
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth.
- Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly.
- Arrange pineapple pieces on top of brown sugar mixture.
- Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre.
- Melt butter with golden syrup, then pour into the well with eggs and milk.
- Beat thoroughly with a wooden spoon.
- Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean.
- Cover with foil if cake browns before it is cooked through.
- Stand in tin for 5 minutes before turning out onto a plate.
Nutrition Facts : Calories 300.5, Fat 11, SaturatedFat 6.4, Cholesterol 78.8, Sodium 332.3, Carbohydrate 47.7, Fiber 0.9, Sugar 29.3, Protein 4.2
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
PINEAPPLE ORANGE UPSIDE-DOWN CAKE
Make and share this Pineapple Orange Upside-Down Cake recipe from Food.com.
Provided by silky
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 3 T butter in a 9 inch round cake pan.
- Place pan in oven until butter is melted.
- Drain oranges and pineapple slices on paper towels.
- Arrange in bottom of pan.
- Sprinkle with brown sugar.
- In medium bowl, beat remaining ½ cup butter and sugar until creamy.
- Add eggs and vanilla.
- Stir in flour, baking powder and salt.
- Stir in buttermilk.
- Spread batter over fruit.
- Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
- Let stand 5 minutes.
- Run a knife around edge of cake.
- Place a plate over cake and pan and invert.
- Remove pan.
Nutrition Facts : Calories 375.8, Fat 17.4, SaturatedFat 10.5, Cholesterol 95.2, Sodium 338, Carbohydrate 52.2, Fiber 1.2, Sugar 34.8, Protein 4.6
ORANGE-CARDAMOM PINEAPPLE UPSIDE-DOWN CAKE
This is a wonderful Pineappe Upside Down Cake - thie was one of the first kind of cakes that I learned to make on my cooking journey - and have tried many different versions since that time, and this is one of my favorites. I got the recipe from America's Test Kitchen
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For this recipe, we perfer to use a 9-inch pan with the sides that are at least 2-inches high. Alternatively, a 1-inch safe oven-safe skillet (either cast iron or stainless steel) can be used not only to cook the pineapple, but to bake th cake as well. If using a skillet instead of a cake pan, cool the juices directly in the skillet while making the batter; it's OK if the skillet is still warm when the batter is added. For a cake with a light, tender crumb, it is important to cream the butter and sugar well and to have the eggs at room temperature.
- Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray, set aside.
- FOR THE PINEAPPE TOPPING:.
- combine pineapple, brown sugar, and orange zest in 10-inch skillet; cool over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15-18 minutes. Empty fruit and juices into mesh strainer or colander, set over medium bowl. Return juices to skillet, leaving pineapple in strainer, (you should have about 2 cups cooked fruit). Add orange juice to skillet and simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6-8 minutes, adding any more juices released by fruit to skillet after 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits: do not add this liquid to already-reduced juice mixture.).
- FOR THE CAKE:
- Adjust oven rack to lower-middle position and heat oven to 350°F Whisk flour, baking powder, salt, and cardamom in medium bowl; set aside.
- In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy. 3-4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs, the egg white, beating well, and scraping down bowl after each addition. Reduce speed to low; add about 1/3 of the flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
- TO BAKE:.
- Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick into center comes out clean, 45-50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; life off cake pan. Cool to room temperature, about 2 hours. Then cut into pieces and serve.
More about "orange cardamom pineapple upside down cake recipes"
PINEAPPLE UPSIDE DOWN CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
- Preheat oven to 350F/180C and butter a 9-inch cake pan. For an easy release of the cake later on, line the bottom of the pan with parchment paper.
- Make the pineapple topping: In a small, deep, heavy saucepan place butter and sugar. Cook over medium heat until butter is melted, sugar is dissolved, and mixture is bubbling. Pour into prepared pan and swirl pan until bottom is completely covered in caramel.
- Make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
ORANGE AND CARDAMOM UPSIDE-DOWN CAKE RECIPE - DAVID …
From foodandwine.com
- Preheat the oven to 350°. Using a knife, peel the oranges; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
- In a 10-inch cast-iron skillet, melt the butter with the brown sugar and cardamom until moistened. Remove from the heat and let stand for 10 minutes.
- Arrange the orange sections in the skillet in 2 concentric circles with all of the oranges facing the same direction. Pack the oranges tightly together and place 1 orange section in the center to fill the empty space.
- In a small bowl, mix the flour with the cardamom, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the sugar until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in half of the dry ingredients, then stir in the milk, vanilla and orange zest. Stir in the remaining dry ingredients until just combined.
ORANGE CARDAMOM UPSIDE DOWN CAKE RECIPE ON FOOD52
From food52.com
ORANGE-CARDAMOM PINEAPPLE UPSIDE-DOWN CAKE RECIPE
From recipeofhealth.com
ORANGE AND CARDAMOM UPSIDE DOWN CAKE - SCHOOL …
From schoolnightvegan.com
CARAMELISED ORANGE AND CARDAMOM UPSIDE-DOWN CAKE
From ohmyveggies.com
A FAMILY FAVOURITE – PINEAPPLE AND CARDAMOM UPSIDE DOWN CAKE.
From growfoodslowfood.com
ORANGE CARDAMOM PINEAPPLE UPSIDE DOWN CAKE RECIPES
From tfrecipes.com
PINEAPPLE UPSIDE-DOWN CAKE - SMITTEN KITCHEN
From smittenkitchen.com
ORANGE-CARDAMOM PINEAPPLE UPSIDE-DOWN CAKE | AMERICA'S TEST …
From americastestkitchen.com
ORANGE UPSIDE DOWN CAKE - PINA BRESCIANI
From pinabresciani.com
ORANGE-CARDAMOM OLIVE OIL CAKE - FOOD52
From food52.com
PINEAPPLE UPSIDE DOWN CAKE - THE FORKED SPOON
From theforkedspoon.com
ORANGE UPSIDE-DOWN CAKE | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
CITRUS UPSIDE-DOWN CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love