How To make Chocolate Nut Upside Down Cake
2 tb Butter or margarine
1/4 c Brown sugar
2/3 c Light corn syrup
2/3 c Heavy cream
1 c Walnuts; coarse chop
Cake: 1 3/4 c Flour
2 ts Baking powder
1/4 ts Salt
1/2 c Butter or margarine; soft
1 1/2 c Sugar
2 Eggs; separated
3 oz Unsweetened chocolate; melt
1 ts Vanilla
1 c Milk
Melt 2 tb butter in small saucepan; stir in brown sugar. Heat until bubbly. Stir in corn syrup and cream; heat, stirring constantly, just to boiling. Add nuts. Pour into a well greased 10" bundt pan. Set aside while preparing cake. Preheat oven to 350~. Sift flour, baking powder and salt. Mix butter and sugar until well combined. Add egg yolks, melted chocolate and vanilla; mix well. Add flour mix alternately with milk. Beat egg whites until stiff; fold into cake. Spoon over nut mixture in pan. Bake for 35-45 minutes or until tested done. Cool 15 minutes then remove from pan. -----
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Beth's Pineapple Upside Down Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my grandmother's Pineapple Upside Down Cake Recipe. A classic dessert that deserves a comeback!
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BETH'S PINEAPPLE UPSIDE DOWN CAKE RECIPE
Serves 8-10
*PRINTABLE RECIPE HERE*
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INGREDIENTS:
For topping:
1 cup (180 g) brown sugar
4 tbsp (60 ml) melted butter
7 pineapple rings, canned variety
For Cake:
4 eggs
1 cup (200 g) of sugar
1 tsp (5 ml) vanilla
1 cup (120 g) of all-purpose flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
For Serving:
Coconut Ice Cream
Beth's Caramel Sauce (see below)
2 tbsp (30 ml) Unsweetened Coconut flakes
For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1 tbsp (15 g) unsalted butter
1/8 tsp (.75 ml) sea salt
METHOD:
Spray a 10 (25 cm) cake pan with baking spray. Then pour the melted butter into pan, sprinkle with the brown sugar until evenly distributed. Place pineapple rings on top filling the bottom of the pan in an even layer. Set aside.
In the bowl of an electric mixer beat the egg and the sugar on high for 5-7 minuets until doubled in volume and pale yellow. Add vanilla.
In a separate bowl whisk together the flour, baking powder and salt. Add slowly to the egg mixture until just combined.
Pour batter on top of pineapples and bake at 350F (175C) for 30 mins until golden brown and set.
Allow to cool for 15 mins and then reverse the cake onto a cake stand.
TO PREPARE THE CARAMEL TOPPING:
Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add butter and salt. Use immediately. Or transfer to a heat safe container and refrigerate until ready to re-heat and serve.
Cut cake into slices and serve with coconut ice cream drizzled with caramel sauce and topped with unsweetened coconut flakes.
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Muffin Pan Pineapple Upside Down Cake
Muffin Pan Pineapple Upside Down Cake
6 Jumbo Muffin Pan
Yellow Cake mix follow directions on box
Pineapples
Cherries
1/2 cup brown sugar
1/2 stick of melted butter
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German Chocolate Upside Down Cake
German Chocolate Upside Down Cake is a very quick and easy cake to make using a box of German Chocolate cake mix.
Printable Recipe:
The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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German Chocolate Upside Down Cake | Cooking With Nan
German Chocolate Upside Down Cake .
Wish you were here with me to smell and eat you a big old piece of this delicious cake. It’s an old recipe been making over 25 years. Hope you and your family enjoy it as much as we do.
Love ❤️ Nan
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#easyrecipe #GermanChocolateUpsideDownCake #ChocolateUpsideDownCake #chocolateCake #cakerecipe
Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.