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Everyday Gourmet with Justine Schofield
series • cooking
PG
series • cooking
PG
There's a little bit of magic in a upside-down cake. When you put fruit in the cake tin first, usually with some kind of sugar syrup or buttery caramel mixture, top with the batter, then turn out the cake after baking, you get a sweet, delicious and impressive result. You can even apply this topsy-turvy greatness to !
Here are some of our favourite recipes, from a tipsy pineapple cake to a gluten-free bake.
When grapes are in season, turn them into this great cake from Justine Schofield, which she whips up in . When the grapes mix with caramelised sugar syrup during cooking, it creates a wonderful jammy flavour on the top of this moist afternoon tea cake.
Upside-down grape semolina cake. Credit: Everyday Gourmet with Justine Schofield
Some upside-down cakes are works of art, with the fruit pieces arranged beautifully – like this pineapple and orange cake from Phoebe Wood.
Kick up the banana bread game with this recipe from Leanne Kitchen. Perfect if you have a crowd coming for weekend brunch. And the best part? This cake's spectacular looks belie how quick it is to rustle up.
Credit: Alan Benson
Growing up in France, this was and, after watching her mother make it many times, the first cake she made solo. "I don't remember how it turned out, but I do know it was fun to watch the caramel colouring, and then making the cake batter to pour over the pears and caramel. The best part though was being able to lick the raw batter," she says.
This French upside-down pear cake is all about the caramel and the fresh fruit Credit: Marie Williams
Together, mango and coconut are a true taste of summer. This crowd-pleasing cake from Anneka Manning (it will serve about 15) is fabulous served warm or at room temperature, with or without cream or ice-cream.
Upside-down mango and coconut cake Credit: Alan Benson
In this deliciously moist cake, perfect for afternoon tea, the pineapple gets caramelised with jaggery, a Sri Lankan palm sugar, to give it a molasses-like sweetness. The addition of ground star anise to the cake batter lends an excellent aniseed flavour that matches the fruit well. Made with almond meal and polenta, this is great for those who need a gluten-free recipe, but will be enjoyed by all.
Caramelised pineapple upside-down cake Credit: Benito Martin
A quick, super tasty banana tray bake. "I am sure most of you know that dulce is Italian for sweet. I came up with this one night while half watching TV. I thought of my old job in fashion, I thought of a famous Italian design duo and well, then I thought up the name of this cake!" explains Lorraine Pascale of how this recipe came to be.
Dulce and banana cake. Credit: Myles New / Lorraine's Fast, Fresh and Easy Food
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Baking It
episode • Lorraine's Fast, Fresh and Easy Food • cooking • 29m
G
episode • Lorraine's Fast, Fresh and Easy Food • cooking • 29m
G
Mark Moriarty's pineapple cake, based on a simple cake mix, has big, bright flavours. It's soaked with a rum syrup after baking and topped with a rich caramel sauce for serving.
Pineapple tipsy cake. Credit: Robin Murray / Mark Moriarty: Off Duty Chef
This upside-down apple cake from Eddie Perfect channels the essence of the French classic tarte tatin, known for its caramelised apple topping. This simple technique transforms sliced apples into an impressive, layered design with a caramelised finish to top your cake, a method that can be achieved by even beginner cooks.
Credit: Jiwon Kim
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Fruity Bakes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
"The way the fruit softens and caramelises and then mixes with the cake batter, which absorbs its sweet juices, is just perfection. And it looks so gorgeous," writes Danielle Alvarez of this delight, from her book Always Add Lemon. The recipe can be adapted to other fruit, from plums and nectarines to blueberries or strawberries.
Credit: Benito Martin
This wheat-free tea loaf is made with coconut flour and finely ground cashew meal for a beautifully moist and dense cake, topped with sticky pineapple and nectarine.
Credit: Sarah Graham's Food Safari
Bookmark this one for when blood oranges are in season! "With their crimson-stained flesh and blushed skin blood oranges are considered one of the most exotic citrus," says Anneka Manning. "They have the ability to add not only a wonderful rosy hue to these walnut cakes but also a lovely, slightly bitter flavour to off-set the sweet syrup – they truly are special."
When we think of an "upside-down cake", we usually think of a cake that's baked with fruit on the bottom - but Bundt cakes are another kind of baked-upside-down cake that draws rave reviews, and we'd be remiss not to mention them here. A brilliant example: this one from Anneka Manning, where brown sugar is sprinkled between layers of cake batter before baking. The delicious result is served with wine-roasted pears and caramel sauce. Or for a stunning chocolate Bundt, check out Anneka's .
Brown-sugar ripple buttermilk Bundt cake with wine-roasted pears and caramel sauce Credit: Alan Benson
