Best 2 Upside Down Cornbread Cake Recipes

Indulge in the tantalizing flavors of the classic Upside-Down Cornbread Cake, a delightful fusion of sweet and savory. This Southern comfort food features a golden-brown crust, moist and tender crumb, and a delectable topping of caramelized pineapple and cherries. It's an irresistible treat that combines the best of both worlds, satisfying your cravings for both cake and cornbread.

This article presents two variations of the Upside-Down Cornbread Cake: a traditional recipe and a gluten-free version. Both recipes are easy to follow and promise a delicious outcome. The traditional recipe uses all-purpose flour, while the gluten-free version swaps it with almond flour and oat flour, making it a suitable option for those with gluten sensitivities or celiac disease.

In addition to the main recipes, the article also includes a foolproof Buttermilk Frosting recipe, a luscious topping that adds an extra layer of richness and creaminess to the cake. This versatile frosting can be flavored with vanilla, lemon, or your favorite extract, allowing you to customize it to your taste preferences.

Whether you're a seasoned baker or a novice in the kitchen, this article provides all the guidance you need to create a stunning Upside-Down Cornbread Cake. With its unique combination of flavors and textures, this cake is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

UPSIDE-DOWN CORNBREAD CAKE

Upside-Down Cornbread Cake image

Provided by Sunny Anderson

Categories dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 cup heavy cream
2 eggs
1/2 stick butter, melted
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/2 stick butter
1 (15.5 ounce) can fruit cocktail, drained
1 (12-ounce) can maraschino cherries, drained
1/2 cup chopped walnuts
1/4 cup brandy
Whipped cream, for serving

Steps:

Preheat oven to 400 degrees F.
In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

UPSIDE-DOWN PEACH CORNBREAD CAKE

Upside-Down Peach Cornbread Cake image

Provided by Kardea Brown

Categories dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 fresh peaches, pitted and sliced 1/2-inch thick, or 3 cups frozen peaches, thawed
1 cup finely ground yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Steps:

Preheat the oven to 350 degrees F.
Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

Tips:

Use a cast iron skillet for the best results. It will give the cornbread cake a crispy crust and evenly distribute the heat.
Make sure the skillet is hot before adding the batter. This will help prevent the cornbread from sticking.
Don't overmix the batter. Overmixing can make the cornbread cake tough.
Be patient when cooking the cornbread cake. It takes about 30 minutes to cook through.
Serve the cornbread cake warm with butter, honey, or maple syrup.

Conclusion:

Upside-down cornbread cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and savory flavors, it is sure to be a hit with everyone who tries it. So next time you are looking for a new dessert to try, give upside-down cornbread cake a try. You won't be disappointed.