Best 4 Upside Down Fruit Cake Recipes
**An Upside-Down Fruit Cake Symphony: A Culinary Journey Through Delightful Variations**
Indulge in a delectable odyssey of flavors with our diverse collection of upside-down fruit cake recipes. Embark on a culinary adventure where each recipe unveils a unique symphony of textures and tastes. From the classic pineapple upside-down cake, a timeless favorite with its caramelized pineapple rings and moist cake base, to the exotic mango upside-down cake, where juicy mango slices dance upon a bed of tender sponge. Discover the rustic charm of the apple upside-down cake, where tart apples and a hint of cinnamon create a harmonious balance. For a tropical twist, the pineapple-coconut upside-down cake combines the sweetness of pineapple with the rich creaminess of coconut. And let's not forget the elegant pear upside-down cake, where delicate pear slices are nestled in a buttery cake batter, creating a sophisticated and refined dessert. Each recipe is a culinary masterpiece, offering a tantalizing interplay of flavors and textures that will leave you craving more.
UPSIDE-DOWN FRUIT CAKE
Whatever your perception of fruit cake is, turn it upside down and inside out, because this is not the rock-hard loaf that's been passed around since times eternal. This version includes all the best of the classic ingredients-brandy, dried fruit, nuts, molasses and warming spices-just rejiggered into a cake that's soft, tender-crumbed and completely irresistible, if we do say so ourselves. It begins by combining dried cherries, apricots and pecans with melted butter and brown sugar. These ingredients go into the pan first and get topped with batter, because this fruit cake is also an upside-down cake. When it's turned out of its pan, the fruits and nuts are glossy, gooey and caramelized, which makes this cake so pretty that it really only needs a dollop of whipped cream to be complete. If you're ready to turn tradition on its head, give this modern take on fruit cake a try!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
- In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
- In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
- Cut into wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 1/2 g
UPSIDE-DOWN APPLE CAKE WITH WHISKEY-SOAKED FRUIT
Full of seasonal fruit, almonds and spiked with whiskey, this cake is a new (and delicious) take on a holiday fruit cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 16
Steps:
- In medium bowl, mix dried cranberries, apricots, orange peel and bourbon. Let stand at room temperature 1 hour or overnight.
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of two 8-inch round cake pans with shortening. Line bottom of each pan with cooking parchment paper. Grease parchment paper with shortening.
- Line bottom and side of each pan with overlapping apple slices, cutting slices as necessary to line side of each pan.
- In large bowl, beat cake mix, water, ground almonds, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in soaked dried fruit and ginger. Gently pour into pans over apple slices.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pans upside down to release cakes onto cooling racks.
- In small microwavable bowl, microwave apple jelly uncovered on High 15 to 30 seconds, stirring every 15 seconds, until hot. Brush over apples on top and side of each cake to make shiny. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, beat mascarpone cheese, whipping cream and sugar with electric mixer on high speed until stiff peaks form. On serving plate, place one cake, apple side up. Top with whipped cream mixture. Gently place remaining cake layer on top of cream, apple side up. Garnish with fresh cranberries and orange slices. Cut into slices with serrated knife. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 11 g, TransFat 0 g
UPSIDE-DOWN FRUIT CAKE
Provided by Jane Hornby
Categories Cake Dessert Bake Kid-Friendly Plum Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper. Wrap the base of the pan with aluminum foil.
- Halve and pit the plums, then cut each half into 3 wedges. Toss them with 4 tablespoons light-brown sugar.
- Arrange the fruit in the bottom of the pan in neat rings. They must be in a single layer. Make sure you add all the sugar.
- Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract.
- Use an electric mixer to beat everything to a smooth, fairly thick cake batter. Spoon the batter on top of the fruit, then smooth the top. Bake until the cake is golden and has risen, 55 minutes to 1 hour. A skewer should come out clean when inserted in the center. Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack.
- Serve the cake warm. If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes.
UPSIDE DOWN FRUIT CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, self-raising flour, eggs, vanilla extract, strawberry, bananas, raspberry, blueberry
Provided by Lucy Phillips
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F
- Mix together the butter, sugar, flour, vanilla extract, and eggs in a bowl until smooth and combined.
- Place fruit at the bottom of a greased baking tray. Then pour cake batter on top of the fruit. Then place more fruit on top of the cake batter.
- Bake for 20-40 minutes until cooked through, checking every ten minutes after the 20-minute mark.
Nutrition Facts : Calories 334 calories, Carbohydrate 35 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, Sugar 16 grams
Tips:
- Choose seasonal fruits: Using fresh, in-season fruits will give your upside-down fruit cake the best flavor and texture.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Use a heavy baking pan: A heavy baking pan will help to distribute the heat evenly and prevent the cake from burning.
- Don't open the oven door during baking: Opening the oven door during baking can cause the cake to fall.
- Let the cake cool completely before inverting it: This will help to prevent the cake from breaking.
- Serve the cake warm or at room temperature: Upside-down fruit cake is best served warm or at room temperature.
Conclusion:
Upside-down fruit cake is a classic dessert that is easy to make and always a crowd-pleaser. With its moist, flavorful cake and caramelized fruit topping, it's the perfect cake for any occasion. Follow these tips to make the best upside-down fruit cake you've ever tasted!
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