5 Glorious Upside-Down Cakes

1. Upside-down Banana Bread

Ingredients
for 6 servings

4 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
1 tablespoon ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2 bananas, sliced
vanilla ice cream

Preparation

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
3. Add the flour and mix until the batter has no large pockets of flour. Set aside.
4. In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.
5. Bring up the heat to medium, cooking until the mixture starts bubbling.
6. Remove the caramel from heat and pour into a greased 9x9 (23x23) baking pan.
7. Lay the banana slices evenly on top of the caramel.
8. Spread the banana bread batter on top.
9. Bake 40-50 minutes.
10. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
11. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
12. Slice, then serve with vanilla ice cream.
13. Enjoy!

2. Pineapple Upside Down Pancakes

Ingredients
for 4 servings

2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 ½ cups milk
½ teaspoon vanilla extract
½ cup butter, 1/4 cup (55g) melted, plus additional for frying
¼ cup brown sugar
1 ½ fl oz spiced rum, optional
20 oz canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
maraschino cherry

Preparation

1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
2. Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
3. Add the remaining butter to small sauce pan over medium heat.
4. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
5. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
6. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
7. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
8. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
9. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
10. Serve pancakes warm with reserved pineapple syrup.
11. Enjoy!

3. Upside-Down Apple Cake

Ingredients
for 10 servings

CAKE

¾ cup butter, softened
1 ½ cups sugar
3 eggs
1 teaspoon vanilla extract
½ cup milk
1 ¹⁄₁₂ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon cinnamon
4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady
SAUCE

1 cup butter, melted
1 cup brown sugar

Preparation

1. Preheat oven to 350°F (180°C) and grease a 9” (23cm) cake pan.
2. In a bowl, cream together the butter and sugar.
3. Whisk in the eggs, vanilla and milk until fully incorporated.
4. Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
5. For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
6. Pour the sauce into the greased cake pan.
7. Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
8. Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
9. Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
10. Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
11. Garnish slices with vanilla ice cream or whipped cream.
12. Enjoy!

4. Upside Down Caramel Apple Cake

Serves 5-6

INGREDIENTS

1 ½ cups all-purpose flour

⅓ cup sugar

1 teaspoon baking powder

2 eggs

⅓ cup oil

⅓ cup milk

1 teaspoon vanilla extract

2 tablespoons butter

1 cup dulce de leche

3 granny smith apples, peeled and thinly sliced

Vanilla ice cream

PREPARATION

1. Preheat oven to 350°F/180°C.

2. In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.

3. In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.

4. Immediately pour the dulce de leche mixture into a round baking pan.

5. Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.

6. Pour the cake batter on top of the apples and spread the batter evenly on top.

7. Bake for 25 minutes, then cool until bottom is slightly warm.

8. Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.

9. Slice, serve with ice cream!

5. Easy Upside Down Kiwi Cake

Servings: 6

INGREDIENTS

1¼ cups heavy cream

1 tablespoon sugar

¾ cup Greek yogurt

1 castella (rectangular Japanese pound cake)

4 kiwi, sliced

½ cup pineapple, chopped

1 orange, chopped

PREPARATION

1. On a cutting board, cut the castella into ¼-inch slices.

2. In a bowl, use a hand mixer to combine the heavy cream and sugar. Add the Greek yogurt and blend until stiff peaks form.

4. Line a 7x7 inch bowl with plastic wrap.

5. Add the sliced kiwi to the bowl. Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.

6. Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.

7. Cover the top layer in plastic wrap, and refrigerate for 3 hours.

8. Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.

9. Slice the cake, and enjoy!