Cup-side-down-Cakes a la Jen’s Just Desserts
Saturday March 23 2013
YAY! My experimental CUP-SIDE-DOWN-CAKES came out really scrummy, moist & delicious & with a ‘top’ or ‘bottom,’ whichever way you serve them… layer of really awesome caramel sauce! This was an experiment resulting from (a) my need to clear out some of the tinned fruit my my pantry, & (b) my excitement to try some of my new Tate+Lyle sugars. Here goes…
This will make about 6-9 CUP-SIDE-DOWN-CAKES & you can easily double the recipe to make more. You will need:
Pre-heat oven to 180 degrees Celsius / 350 degrees Farenheit
- about 3 tablespoons of soft/room temp unsalted butter
- about 1/3 cup of sugar (I used the Tate+Lyle Golden Syrup Sugar, which was YUM!)
- 2 large eggs
- about 1/2 cup of self-raising flour
- dash of vanilla
- dash of salt
- 2 tablespoons milk
- any fruit you wish – I used canned pineapple, mango, and black cherries
- dark brown (or muscovado) sugar for the caramel topping
- some more slivers of butter for the caramel topping
You can use cupcake liners, or spray your cupcake pan with cake release spray. I tried both methods.
Start by putting about a teaspoon or more of muscovado sugar + a ‘sliver/slice’ of butter (I guess about 1/2 to 1 teaspoon) at the bottom of the cupcake liner or cupcake hole bottom. Then layer your fruit on top of this sugar & butter combo.
Next, mix your batter and then spoon it on top of your fruit & sugar/butter base til about 1/2 to 2/3 full, depending on how much cake/sponge you prefer. (I filled the cases about halfway full; the mix directly in the pan about 2/3 full).
TIP: for the mix that you pout directly into the pan, I would use a baking parchment round to prevent the fruit & caramel from sticking to the pan.
Place pan into the oven – lower oven rack - for 18-20 minutes. You will see the batter in the cupcake cases rise into a dome; whilst the batter in the pan will raise with a flat top.
As the cakes cook, you will see the caramel oozing over the sides or even through the middle.
Once cooked, allow to cool on a wire rack, and mix the buttercream/frosting/icing of your choice. I used a cream cheese buttercream, made of:
About 3 tablespoons butter + 2-3 tablespoons of full-fat Philadelphia cream cheese + about a cup of icing/confectioners sugar. Mix together until light and fluffy.
You then invert the cakes from the pan; they should pop out easily.
Then, you can frost the ones in the cupcake cases…
…before you flip them upside down to reveal the fruit & caramel layer… hence the “CUP-SIDE-DOWN-CAKES.”
PS – I did not frost the ones that popped out directly from the pan, as they were lovely just as they were…