Upside-Down Cakes

Peach Upside-Down Cake

Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: Serves 10

RECIPE INGREDIENTS
2/3 cup grapeseed oil
1/4 cup pear concentrate
5-6 medium peaches or nectarines, halved and pitted
2 eggs
1 teaspoon vanilla extract
2 cups still apple cider
2 1/2 cups stoneground whole-wheat flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup roasted chopped macadamia nuts
Grated zest of 1 orange

DIRECTIONS
Preheat oven to 350 degrees F. Butter and flour a 9-inch round springform cake pan.

In a saucepan heat 2 tablespoons of the oil, and the pear concentrate. Add the halved peaches or nectarines and cook for 5-6 minutes, or until just tender. Set aside for 20 minutes, or until just cool. Beat the eggs until fluffy, 2-3 minutes. Gradually add the remaining 1/2 cup oil, and the vanilla. Stir in the remaining ingredients. Drain the fruit, place it decoratively around the base of the pan and pour the batter over it. Bake for 30-35 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for at least 10 minutes before turning out onto a platter to serve.

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Cherry-Almond Upside-Down Cake

Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 10 servings
Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake.

RECIPE INGREDIENTS

For Topping:
3 1/2 cups tart cherries (about 1 1/4 pounds), pitted
2 tablespoons sugar
2 tablespoons kirsch or brandy
1 tablespoon cornstarch
For Cake:
2/3 cup sifted cake flour
1/2 cup whole unblanched almonds (3 ounces), toasted (see Tip)
1 teaspoon baking powder
1/4 teaspoon salt
2 large egg whites
2/3 cup sugar, divided
2 large eggs
1 1/2 teaspoons vanilla extract

Tip: : To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

DIRECTIONS
To make topping: Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Toss cherries with sugar, kirsch (or brandy) and cornstarch in a medium bowl. Spoon into the prepared pan, arranging the cherries in a single layer; set aside.

To make cake: Combine flour, almonds, baking powder and salt in a food processor or blender; process until the almonds are ground to a fine meal.

Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining 1/3 cup sugar in a separate mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.

Whisk one-quarter of the beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture.

Spread the batter over the cherries in the prepared pan and bake until the top springs back when touched lightly and a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

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Frozen Pineapple Upside-Down Cake

Active Time: 1 Hour 30 Minutes
Total Time: 9 Hours 30 Minutes
Yield: 10 servings
Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.

Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). | Equipment: 9-inch springform pan

RECIPE INGREDIENTS
1 20-ounce can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature
6 tablespoons packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 cup heavy cream
7 ounces angel food cake

Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

To make it easier to thinly slice the angel food cake,place it in the freezer while preparing the filling.

DIRECTIONS
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.

Place the remaining pineapple and the reserved juice in a blender; blend until smooth.

Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary.

Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160°F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside.

Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.

Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.

Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.

Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.

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Apple-Cranberry Upside-Down Cake

Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 9 servings

Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake.

RECIPE INGREDIENTS
1/2 cup coarsely chopped dried cranberries
2 tablespoons calvados or apple cider
6 teaspoons butter, softened divided
1 cup packed light brown sugar divided
2 large Granny Smith apples peeled, cored and sliced
5 Zwieback toasts (1 1/2 ounces)
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
2 large large egg whites
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350°F.

Soak cranberries in Calvados (or cider) in a small bowl until softened, about 10 minutes.

Use 2 teaspoons butter to thickly coat bottom and lightly coat sides of a 9-inch square or 7-by-11-inch baking pan. Spread 1/2 cup brown sugar evenly in bottom of pan. Make 3 rows of apple slices over sugar, overlapping them slightly. Sprinkle with reserved cranberries.

Melt remaining 4 teaspoons butter. Set aside.

Finely grind Zwieback in a food processor. Add flour and salt and process until well combined.

Combine eggs, egg whites, vanilla and remaining 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on high speed until thick and pale, about 5 minutes. With mixer at low speed, add reserved Zwieback mixture and melted butter, beating until just combined. (Do not overmix). Spoon over the fruit in prepared pan.

Bake cake until top is golden and springs back when touched lightly, 30 to 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert cake onto a wire rack and let cool completely.

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Plum-Almond Upside-Down Cake

Active Time: 45 Minutes
Total Time: 2 Hours
Yield: 10 servings

Jewel-like plums are beautiful in this almond-flavored upside-down cake.

Make Ahead Tip: Cover and store at room temperature for up to 2 days. Glaze just before serving.

RECIPE INGREDIENTS

For Topping:
3/4 cup sugar
1/3 cup water
8 large ripe red or purple plums (about 1 1/2 pounds)

For Cake:
1 1/4 cups unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/4 cup almond paste
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1 large large egg white
2/3 cup sugar
1/4 cup red currant jelly

DIRECTIONS
To make topping: Preheat oven to 350°F.

Combine 3/4 cup sugar and water in a heavy-bottomed saucepan. Bring to a simmer over low heat, swirling pan occasionally, until sugar dissolves. Increase heat to medium, cover and cook for 1 minute. Uncover and cook, without stirring, until syrup turns a deep amber color, 8 to 10 minutes. (Gently swirl pan if syrup is coloring unevenly). Immediately pour caramel into a 9-inch round cake pan. Swirl pan to coat bottom evenly with caramel. (Use caution, as caramel will be very hot). Cool until set, about 10 minutes.

Quarter plums lengthwise, removing pits. Arrange, cut-side down, in concentric circles over caramel; set aside.

To make cake: Whisk flour, baking powder, baking soda and salt in a bowl.

Combine buttermilk, almond paste, oil and vanilla and almond extracts in a food processor. Process until smooth; set aside.

Combine egg, egg white and 2/3 cup sugar in a large mixing bowl; beat with an electric mixer on high speed until thick and pale, 5 to 10 minutes. Alternately fold dry ingredients and buttermilk mixture into egg mixture with a whisk, making 3 additions of dry and 2 of liquid. Pour batter over plums.

Bake cake until golden and a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a serving plate. Let cool to room temperature.

Shortly before serving, heat jelly in a small saucepan over low heat, stirring until melted. With a pastry brush, glaze plums with jelly.

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Apple-Cranberry Upside-Down Cake

Active Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 9 servings

Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake.

RECIPE INGREDIENTS
1/2 cup coarsely chopped dried cranberries
2 tablespoons calvados or apple cider
6 teaspoons butter, softened divided
1 cup packed light brown sugar divided
2 large Granny Smith apples peeled, cored and sliced
5 Zwieback toasts (1 1/2 ounces)
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
2 large large egg whites
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350°F.

Soak cranberries in Calvados (or cider) in a small bowl until softened, about 10 minutes.

Use 2 teaspoons butter to thickly coat bottom and lightly coat sides of a 9-inch square or 7-by-11-inch baking pan. Spread 1/2 cup brown sugar evenly in bottom of pan. Make 3 rows of apple slices over sugar, overlapping them slightly. Sprinkle with reserved cranberries.

Melt remaining 4 teaspoons butter. Set aside.

Finely grind Zwieback in a food processor. Add flour and salt and process until well combined.

Combine eggs, egg whites, vanilla and remaining 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on high speed until thick and pale, about 5 minutes. With mixer at low speed, add reserved Zwieback mixture and melted butter, beating until just combined. (Do not overmix). Spoon over the fruit in prepared pan.

Bake cake until top is golden and springs back when touched lightly, 30 to 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert cake onto a wire rack and let cool completely.

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