Indulge your taste buds with our delightful Grapefruit Upside-Down Cake, a culinary masterpiece that combines tangy grapefruit, sweet caramelized sugar, and a moist, fluffy cake batter. This tantalizing dessert is sure to impress your family and friends with its vibrant appearance and explosion of flavors.
In this comprehensive article, we present not just one, but three enticing variations of this classic recipe: the classic Grapefruit Upside-Down Cake, a decadent Chocolate Grapefruit Upside-Down Cake, and a refreshing Lemon Grapefruit Upside-Down Cake. Each variation offers a unique taste experience, catering to different preferences.
The classic Grapefruit Upside-Down Cake embodies the perfect balance between tartness and sweetness. Fresh grapefruit segments are caramelized in butter and sugar, creating a luscious topping that pairs perfectly with the tender, vanilla-scented cake.
The Chocolate Grapefruit Upside-Down Cake takes this classic dessert to a whole new level with the addition of rich chocolate. The combination of chocolate and grapefruit creates a symphony of flavors that will satisfy any chocolate lover's cravings.
For those who prefer a lighter and brighter flavor profile, the Lemon Grapefruit Upside-Down Cake is an absolute delight. Zesty lemons complement the tangy grapefruit, resulting in a burst of citrusy goodness that will awaken your senses.
No matter which variation you choose, our Grapefruit Upside-Down Cake recipes guarantee an unforgettable dessert experience. With easy-to-follow instructions and a detailed video tutorial, baking these cakes becomes a breeze. So, gather your ingredients, preheat your oven, and embark on a delightful culinary journey with our delectable Grapefruit Upside-Down Cake recipes.
GRAPEFRUIT UPSIDE DOWN CAKE
From scratch Grapefruit Upside Down Cake is made with fresh, sweet Florida Grapefruit and a cake batter that results in a soft, fluffy cake. Garnished with fresh chopped basil for complimentary flavor.
Provided by This Gal Cooks
Categories dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees.
- Grease a 9 inch baking pan with cooking spray. Wipe away excess with a paper towel.
- Cut the grapefruit in half lengthwise. Carefully remove the grapefruit from the peel by cutting around the inside and between each piece of the grapefruit. Then pop the grapefruit out of the peel with a fork. Set aside.
- In a saucepan, melt the 4 tbsp butter over medium heat. Add the brown sugar and stir until bubbly. Pour the mixture into the prepared cake pan. Place the grapefruit pieces on top of the mixture and then set aside.
- Prepare the cake by whisking together the flour, baking powder, salt, allspice and basil. In another bowl, whisk together the eggs and vanilla extract. In the bowl of a stand mixer, beat the 3/4 C butter on medium speed until fluffy. Gradually add the granulated sugar and beat for 2-3 minutes. Add the egg mixture and beat until combined. Add the flour mixture in 2 batches, alternating with the milk. Beat until smooth.
- Pour the mixture over the grapefruit pieces in the cake pan. Smooth evenly. Bake for 35-40 minutes.
- Remove the cake from the oven and cool on a wire rack for 10 minutes. Once cooled, loosen the cake by running a butter knife around the edge of the pan. Flip the cake over on a plate. Garnish with chopped basil, if desired.
GRAPEFRUIT UPSIDE DOWN CAKE
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. To segment the grapefruit, slice off the top and bottom to expose the flesh. Stand the fruit on a flat end. Using a sharp knife to follow the curves of the sides, cut off the peel down to the flesh. Holding the fruit over a bowl, cut the segments free of the membrane on each side. Drain segments well; pat dry with paper towel.
GRAPEFRUIT UPSIDE-DOWN CAKE
Provided by yikes_edoc
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter. With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan. In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients. Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired. cook's notes Upside-down cake doesn't have to be made with pineapple. Grapefruit, which pairs well with brown sugar and warm spices, such as cinnamon, ginger, and allspice, gives a bittersweet flavor to this rendition of a down-home classic.
GRAPEFRUIT UPSIDE-DOWN CAKE
Upside-down cake doesn't have to be made with pineapple. Grapefruit gives a bittersweet flavor to this rendition of a down-home classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.
- With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.
- In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
- Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.
BLUEBERRY-GRAPEFRUIT UPSIDE-DOWN CAKES
Our mini upside down cakes are made with Betty Crocker™ Super Moist™ French Vanilla Cake mix, blueberries and freshly squeezed grapefruit juice for a zesty sweet taste.
Provided by Inspired Taste
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place 1 small piece of butter in each of 24 ungreased muffin cups; place pan in oven until butter is melted. Sprinkle brown sugar evenly over butter. Arrange blueberries on brown sugar.
- Add enough water to grapefruit juice to measure 1 cup. Make cake mix as directed on box, using oil and eggs, substituting grapefruit juice mixture for the water and adding grapefruit peel. Pour batter over blueberries, filling each cup three-fourths full.
- Bake 17 to 22 minutes (20 to 25 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run small knife or metal spatula around side of each cake to loosen.
- Cool on cooling rack 15 minutes; run knife around sides of cakes again. Place heatproof serving plate upside down over pan; turn plate and pan over. Let stand 5 minutes so topping drizzles over cakes; remove pan. Cool 30 minutes.
- Serve cakes warm or cool with a dollop of whipped topping and sprinkle of cinnamon. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 g, TransFat 0 g
UPSIDE-DOWN CITRUS CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the topping: Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
- Use a fine grater to zest 1 teaspoon zest from each of the citruses (for a total of 1 tablespoon zest). Reserve the zest for the cake.
- Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Then, following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds; carefully remove any seeds.
- Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using.
- For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour; mix until just combined.
- Pour the cake batter over the citrus and bake until a wooden pick inserted into the center just comes out clean, 50 to 60 minutes. Run a sharp knife around the edge of the cake and let it cool for 15 minutes, then carefully invert it onto a platter, replacing any citrus that may have stuck to the pan. Serve slightly warm or at room temperature.
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
Tips:
- Use a heavy-bottomed skillet to cook the grapefruit segments. This will help to prevent them from burning.
- Cook the grapefruit segments over medium heat. This will help to develop their flavor without burning them.
- Don't overcrowd the skillet when cooking the grapefruit segments. This will help to ensure that they cook evenly.
- Once the grapefruit segments are cooked, remove them from the heat and let them cool slightly before adding them to the cake batter.
- Make sure that the cake batter is well-mixed before pouring it into the prepared pan.
- Bake the cake in a preheated oven. This will help to ensure that it cooks evenly.
- Let the cake cool completely before inverting it onto a serving plate.
Conclusion:
This grapefruit upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tangy grapefruit flavor perfectly complements the moist and fluffy cake. This cake is sure to be a hit with your family and friends.
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