LITTLE UPSIDE DOWN CAKE RECIPES

PINEAPPLE UPSIDE-DOWN CAKE FROM SCRATCH RECIPE | ALLRECIPES

Pineapple Upside-Down Cake from Scratch Recipe | Allrecipes image

This is an old-fashioned upside-down cake recipe from my German grandmother from scratch. She used this same cake batter for many different fruits as an alternative to pineapple. She often used fresh Italian prunes or pitted fresh cherries. My grandparents owned a bakery and this cake was very popular in the 1950s and 1960s. Serve warm or at room temperature with whipped cream.

Provided by BakerGal

Categories Desserts Fruit Desserts Pineapple Dessert Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 9-inch cake

Number Of Ingredients 14

Ingredients

½ cup brown sugar
¼ cup unsalted butter, melted
3 (1/2 inch thick) slices fresh pineapple, quartered
12 frozen cranberries
? cup white sugar
½ cup unsalted butter, softened
2 large eggs
1?½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1?½ cups unbleached all-purpose flour
¾ cup milk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch diameter, 2 1/2-inch tall round cake pan.
Stir brown sugar and melted butter together in a bowl. Spread evenly over the bottom of the prepared cake pan. Place pieces of pineapple on top of brown sugar mixture and around the outer edge of the pan, all facing the same way. Place 2 pieces in the center. Place a cranberry between each pineapple piece.
Beat white sugar and softened butter together using an electric mixer in a bowl until light and fluffy. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Pour in baking powder, vanilla extract, almond extract, cinnamon, and salt. Mix well.
Add 1/2 cup flour and 1/4 cup milk to batter at a time, mixing well after each batch until thoroughly blended.
Pour batter over pineapple slices, making sure batter gets between them. Spread and smooth batter using an offset spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes. Run a knife around the edges of the cake to loosen. Place a plate over the cake pan and quickly invert, waiting a few seconds for it to fall if it doesn't immediately separate from the pan.

Nutrition Facts : Calories 319.3 calories, CarbohydrateContent 42.2 g, CholesterolContent 75.3 mg, FatContent 15.4 g, FiberContent 0.9 g, ProteinContent 4.1 g, SaturatedFatContent 9.3 g, SodiumContent 158.4 mg, SugarContent 26.8 g

BREAKFAST UPSIDE DOWN CAKE RECIPE | ALLRECIPES

Breakfast Upside Down Cake Recipe | Allrecipes image

A mixture of all things good about breakfast. Potatoes, bacon, cheese and eggs are baked into one easy to make dish. It presents beautifully and is excellent for company.

Provided by MOTMIK

Categories Breakfast and Brunch Potatoes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 large baking potatoes, peeled and diced
½ cup chopped red bell pepper
2 cloves garlic, chopped
½ cup chopped onion
salt and pepper to taste
10 slices bacon
4 eggs
1 teaspoon milk
1 cup shredded Cheddar cheese

Steps:

Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.
Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.
Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.

Nutrition Facts : Calories 552.3 calories, CarbohydrateContent 43.5 g, CholesterolContent 242.2 mg, FatContent 31 g, FiberContent 3.5 g, ProteinContent 25.6 g, SaturatedFatContent 12.3 g, SodiumContent 714.4 mg, SugarContent 5.3 g

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