Upside Down Caramel Latte Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMEL APPLE UPSIDE-DOWN CAKE



Caramel Apple Upside-Down Cake image

This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!

Provided by Rebekah Rose Hills

Categories     Upside-Down Cake

Time 2h5m

Yield 12

Number Of Ingredients 13

nonstick cooking spray
6 tablespoons unsalted butter
½ cup brown sugar
2 medium apples, cored and thinly sliced
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract

Steps:

  • Spray an 8- or 9-inch round cake pan with nonstick spray.
  • Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
  • Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cinnamon, baking powder, and salt together in a bowl.
  • Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
  • Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
  • Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g

CARAMEL LATTE CAKE



Caramel Latte Cake image

The flavors of a coffeehouse favorite infuse a butter recipe yellow cake, rich filling and sweet frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup warm water
1 tablespoon instant espresso coffee granules
1/3 cup butter, melted
3 eggs
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2 cup hot water
3 tablespoons instant espresso coffee granules
1 tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water
1 cup whipping cream
1/4 cup powdered sugar
2 oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, place cake mix. In 1-cup glass measuring cup, stir 1 cup warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan.
  • Bake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
  • Meanwhile, spoon dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with whisk, until pourable. Set aside while cake cools.
  • Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.
  • In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 0 g

CARAMEL-APPLE UPSIDE-DOWN CAKE



Caramel-Apple Upside-Down Cake image

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
  • In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
  • In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
  • Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g

UPSIDE-DOWN CARAMEL BANANA CAKE



Upside-Down Caramel Banana Cake image

Bananas and caramel are a combination made in heaven. This cake tastes incredible with its combination of bananas and caramel drenched cake. Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop - but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine. Try it, you won't be disappointed.

Provided by Kookaburra

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 banana, very ripe, mashed
2 tablespoons sour cream
180 g self raising flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
90 g butter, at room temperature
180 g caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
60 g butter
120 g brown sugar
1 1/2 tablespoons golden syrup
4 large bananas, just ripe

Steps:

  • Preheat oven to 180C (170C fan-forced).
  • Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
  • For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
  • Add brown sugar and golden syrup.
  • Cook for 3 minutes, stirring occasionally.
  • Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
  • Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
  • In a small bowl, mash the very ripe banana well then mix in the sour cream.
  • Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
  • Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
  • Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
  • Add the mashed banana and sour cream mixture and beat briefly to combine.
  • Now, peel the just-ripe bananas and slice them on the diagonal.
  • Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
  • Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
  • Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
  • Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
  • Take a bread knife and gently smooth the batter until it is spread evenly.
  • Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
  • The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
  • Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
  • Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
  • Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
  • If any bananas stick to the top of the tin, simply remove them and press back into the cake.
  • Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
  • If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
  • If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.

Nutrition Facts : Calories 492, Fat 17.6, SaturatedFat 10.5, Cholesterol 94.3, Sodium 136.3, Carbohydrate 81.1, Fiber 3, Sugar 48.4, Protein 5.6

More about "upside down caramel latte bake recipes"

UPSIDE-DOWN SALTED HONEY CARAMEL APPLE TART
2 days ago Ingredients 4 tablespoons unsalted butter 1/2 cup granulated sugar 1/2 cup whole wheat pastry flour, or all-purpose whole wheat flour 1/2 cup rolled oats 1/2 cup chopped …
From raggedcoastchocolates.com


CARAMEL APPLE UPSIDE-DOWN CAKE - PINCH OF NOM
Caramel Apple Upside-Down Cake. 10M INS. 45M INS. Serves 8. 229KCAL. Caramelised apples work together beautifully in this topsy-turvy cake. Using low-calorie syrup to bring the calories …
From pinchofnom.com


APPLE UPSIDE DOWN CAKE RECIPE: TENDER, MOIST, AND BURSTING WITH …
Arrange the apple slices on top of the caramel mixture in a single layer. Prepare the Cake Batter: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate ...
From msn.com


WHAT IS AN UPSIDE DOWN CARAMEL MACCHIATO? LITTLE-KNOWN TRUTH
Jul 2, 2022 An upside down caramel macchiato is literally a caramel Macchiato prepared in reverse. Meaning: at the very bottom of your cup, a layer of caramel is poured, and espresso …
From rayend.com


UPSIDE-DOWN CARAMEL PECAN BANANA... - RECIPES BY CLARE
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool and Invert: Let the cake cool for 10 minutes. Invert onto a serving plate to reveal the caramelized …
From facebook.com


SWEET POTATO TARTE TARTIN – CARLA HALL
3 days ago Place skillet into oven and bake for 35-40 minutes or until puff pastry is golden brown. Meanwhile, whip together the mascarpone ,confectioner’s sugar and lemon zest until …
From carlahall.com


SALTED CARAMEL ORANGE UPSIDE-DOWN CAKE - 12 …
In a medium bowl, mix together the dry ingredients: flour, baking powder, baking soda, and salt. In a separate bowl, cream the stick of butter and remaining sugar with an electric mixer until fluffy, 2-3 minutes. Add eggs, beating after each …
From 12tomatoes.com


CARAMEL APPLE UPSIDE DOWN CAKE - ANNA OLSON
Preheat the oven to 350°F. Grease a 9 inch cake pan and place it on a parchment-lined baking tray. For the caramel apple layer, arrange the apples tightly together in the bottom of the prepared pan. Pour the water and lemon …
From annaolson.ca


UPSIDE-DOWN LATTE: WHAT IS IT & HOW DO YOU MAKE IT …
Oct 3, 2023 Steam the whole milk and make sure there's a nice foam layer. Pour the steamed milk into a tall glass of choice. Let the milk settle for 30 seconds. Now, slowly pour the espresso coffee on top of the milk foam. Add a …
From yourdreamcoffee.com


CARAMEL LATTE CAKE | ASH BABER
Aug 6, 2023 60ml warm whole milk, mixed with 2 teaspoons instant coffee. For the milk mixture: 350ml whole milk. 2 tablespoons instant coffee (you can use as much or as little coffee as you want here) 1 tablespoon light brown sugar. For …
From ashbaber.com


UPSIDE DOWN CARAMEL LATTE BAKE RECIPES
Arrange the nectarines over the caramel in 4 rows; set the pan aside. Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and …
From tfrecipes.com


UPSIDE-DOWN CARAMEL LATTE BAKE | LORI PATTERSON - COPY ME THAT
Upside-Down Caramel Latte Bake. bettycrocker.com Lori Patterson. loading... X. Ingredients. Caramel Base: 3/4 cup packed brown sugar; 1/4 cup granulated sugar; 1/2 cup butter or …
From copymethat.com


A RECIPE: UPSIDE-DOWN CARAMEL APPLE CRUMBLE
3 days ago Ingredients. 4-7 apples peeled, cored, and quartered top to bottom, or enough to fit snugly into a 10-inch skillet. *see note. 12 tablespoons butter, divided
From thekateinmaine.substack.com


PECAN PIE UPSIDE DOWN CAKE - ALLRECIPES
Nov 2, 2024 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch cake pan with nonstick cooking spray. Line with parchment paper and spray again.
From allrecipes.com


HOW TO MAKE CHOCOFLAN - EASY RECIPE - MEXICO IN MY …
Oct 4, 2024 An oven thermometer helps you set the right temperature. Make sure to bake the chocoflan until a toothpick inserted into the cake comes out clean and the flan is firm. Additionally, ensure that the chocoflan is fully cool, …
From mexicoinmykitchen.com


HOW TO MAKE THE BEST SALTED CARAMEL LATTE AT HOME
Oct 31, 2024 A salted caramel latte tastes like a warm, cozy blend of sweet and savory with a rich, buttery caramel flavor enhanced by just a hint of salt. The caramel sauce adds a deep sweetness with slightly toasty, almost nutty notes, …
From yourdreamcoffee.com


COFFEE-CARAMEL EGGPLANT UPSIDE-DOWN CAKE | TASTE
1 10-inch cake. Preheat the oven to 350 degrees Fahrenheit. Line the base of a 10-inch springform pan with parchment paper and brush the sides with olive oil. Cut the eggplant into roughly ½-inch cubes. Heat the olive oil in a large sauté …
From tastecooking.com


19 APPLE DISHES SO GOOD, YOU'LL FORGET PUMPKIN SPICE WAS EVER A …
3 days ago Caramel Apple Upside Down Cake. Photo credit: Upstate Ramblings. This caramel apple upside-down cake features a layer of brown sugar and butter-coated apples baked …
From upstateramblings.com


THE PERFECT GLUTEN-FREE PUMPKIN SWIRL CHEESECAKE
Oct 23, 2024 Bake for 10 minutes, then set aside to cool. Prepare the Fillings. ... Place your serving plate upside down on top of the crust and flip the cake back over onto the plate. ... Give the whipped cream a few swirls with an offset …
From wheatbythewayside.com


UPSIDE-DOWN CARAMEL LATTE BAKE | CLEVERLY NAMED FOOD BLOG
May 28, 2012 Upside-Down Caramel Latte Bake, adapted from Betty Crocker. Caramel Base Layer: 3/4 cup packed brown sugar 1/4 cup granulated sugar 1/2 cup butter 1/4 cup maple …
From cleverlynamedfoodblog.wordpress.com


Related Search