Quince Upside Down Cake Recipes

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QUINCE UPSIDE DOWN CAKE



Quince Upside Down Cake image

Make and share this Quince Upside Down Cake recipe from Food.com.

Provided by Artandkitchen

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
1/2 cup sugar (brown if possible)
1/2 cup sour pitted cherries (optional)
2 -3 quinces, poached
1/2 cup unsalted butter, softened
1/2 cup sugar (brown if possible)
2 large eggs, at room temperature
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk, at room temperature
1/3 cup quince poaching liquid (or other juice or milk)

Steps:

  • Melt the butter in a pot.
  • Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble.
  • Remove from heat add quince slices stir once until coated.
  • Once not to hot arrange the fruit in the bottom of a greased pan, taking care with the pattern and remembering that this will end up being the top of the cake. Sprinkle over the cherries and set aside.
  • Preaheat oven to 350°F/190°C.
  • With the food pocessor combine sugar, butter until fluffy.
  • Add eggs and pulse again.
  • In a separate bowl stir together the flour, baking powder and salt.
  • Stir half the dry mixture into the wet mixture.
  • Now add milk and quince poaching liquid and combine.
  • Fold in the remaining dry ingredients, and then pour mixture over the fruit.
  • Bake in pre-heated oven for 45 mins - 1 hr or until the cake pulls away from the sides of the pan and a skewer inserted into the centre comes out clean.
  • Cool cake in pan on a wire rack for about 20 mins, then turn cake out onto serving plate.
  • Note: You can use fresh quinces as well, but prior use cook them slowly with the caramel until soft. If they produce too much liquid, you can use some of it for the cake-dough.

NECTARINE UPSIDE DOWN CAKE



Nectarine Upside Down Cake image

My husband only likes very firm, hard nectarines. When we end up with too many softer ones (the way most people like them), I make this recipe. It's great warm or at room temperature for brunch or dessert.

Provided by akcooker

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
1/4 cup brown sugar, firmly packed
2 -3 nectarines, peeled and sliced (no need to peel if nectarines are very soft)
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1/2 cup egg substitute or 2 large eggs
1/2 cup skim milk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

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.

Nutrition Facts : Calories 352.1, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.4, Sodium 358.9, Carbohydrate 51.8, Fiber 1.1, Sugar 34.9, Protein 4.7

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