Upside Down Caramel Latte Bake Recipes

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UPSIDE-DOWN CARAMEL LATTE BAKE



Upside-Down Caramel Latte Bake image

With caramel, custard and whipped topping, this coffee-infused French toast bake is almost like a dessert!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h10m

Yield 8

Number Of Ingredients 18

3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter or margarine
1/4 cup maple syrup
1 tablespoon instant espresso powder
1/2 cup chopped pecans
10 slices (1/2 inch thick) French bread
1/2 cup packed brown sugar
1/2 cup chopped pecans
10 slices (1/2 inch thick) French bread
6 eggs
2 teaspoons vanilla
3/4 cup whipping cream
3/4 cup milk
1/4 cup granulated sugar
1/2 cup whipping cream
1 tablespoon sugar
1/4 cup butter or margarine, melted

Steps:

  • Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
  • Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
  • In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
  • When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
  • Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.

Nutrition Facts : Calories 760, Carbohydrate 79 g, Cholesterol 250 mg, Fat 7, Fiber 2 g, Protein 12 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 59 g, TransFat 1 g

BERRY UPSIDE-DOWN CAKE



Berry Upside-Down Cake image

You can use any kind of berries - fresh or frozen - for this jammy twist on the classic pineapple upside-down cake. Just note that adding all or mostly blueberries and strawberries will create a sweeter topping than mixing in more acidic blackberries and raspberries. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. You want the surface to be well browned all over, with dark brown edges that yield a slight crunch. Underbaked cake will be soggy, and apt to fall apart.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 15

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
1 tablespoon freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups fresh or frozen mixed berries (about 1 pound), quarter the strawberries, if using
1/2 cup unsalted butter, melted and cooled, plus more for greasing
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add fruit, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until the surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some berries stick to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

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

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