PINEAPPLE UPSIDE DOWN CAKE RECIPE | SIMPLE, EASY, DELICIOUS
My Pineapple Upside Down Cake recipe couldn't be any easier. Seriously check this one out. It makes the most moist and flavorful dessert, perfect for summer or anytime. Make sure to SHARE this video with family and friends and LIKE, COMMENT, and SUBSCRIBE.
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Cranberry Upside Down Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cranberry Upside Down Cake. This beautiful Cranberry Upside Down Cake is such a unique way to showcase fresh cranberries. It pairs sweet and sticky caramelized cranberries with a light and fluffy butter cake. This cake begs to be served warm from the oven, with or without a dollop of softly whipped cream or a scoop of vanilla or caramel ice cream. Leftovers can be covered, stored in the refrigerator, and simply reheated.
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Rhubarb Upside Down Cake!
Hello, friends -- In this episode I am making THE best cake for springtime! The printable recipe is linked below, along with links to some of the products I used in this video. Thank you for watching! xKevin #rhubarb #recipes
Rhubarb Upside Down Cake Recipe:
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Blueberry lemon upside down cake recipe is on dangthatssweet.com!
Blueberry lemon upside down cake is quick to make and covered with caramelized blueberries! Blueberries cook in the bottom of a cake pan, then the cake gets flipped over to reveal a tender cake covered in a thick layer of fresh blueberry topping!
How to Make Buttery Orange Upside-Down Cake
A sturdy, buttery cake crowned with jewellike rounds of fresh citrus fruit swathed in a sticky glaze.
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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.