Honey Blueberry Upside-Down Cake

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Test Kitchen was back open last week and I had some Blueberries so I thought why not a Blueberry Upside-Down Cake 🙂

Great for breakfast with your coffee or tea, maybe as an afternoon snack or after dinner, I hope you make it for your next baking adventure 🙂

As I thought about the topping I thought I would cut the brown sugar with some honey, hence the name 🙂 so this is my recipe 🙂

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Ingredients

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Spray your pan, draw out the bottom of the pan on parchment and cut it out

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Place parchment in pan and spray paper

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I fail to take a picture of the topping melting, but just melt butter, brown sugar and honey together
and pour in pan

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sprinkle blueberries over the topping in the pan

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Cream together the butter & sugar until fuffy
then add eggs, one at a time

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then add lemon juice and vanilla, then add flour and milk (read below)

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Fold in lemon zest

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pour on top of blueberries and bake

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let cool for about 10 minutes

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place platter on top of cake and flip upside down

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and there you have your Honey Blueberry Upside-down Cake
let cool completely

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slice and serve

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Honey Blueberry Upside-Down Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Topping

1 pint fresh blueberries (if using frozen use 2 1/4 cups)
1/4 cup honey
1/4 cup light brown sugar, packed
1/2 stick unsalted butter (1/4 cup)

Cake

1 1/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 stick unsalted butter (1/2 cup), softened
2 eggs
1 tsp. vanilla
1/2 cup whole milk
2 tbsp. lemon juice
zest of 2 lemons

Heat oven to 350 degrees, spray a 9×2 round baking pan with baking spray and line the bottom with parchment paper.

Add 1/2 stick butter (1/4 cup), honey and brown sugar to a small sauce pan and heat over medium heat until mixture is melted and smooth, stirring frequently.  Pour into baking pan; top with blueberries, set aside.

Whisk cake flour, salt and baking powder in a small bowl, set aside.

Beat sugar and stick (1/2 cup) butter in a large bowl at medium speed for 2 minutes or until smooth and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in lemon juice and vanilla, at low speed beat in flour mixture in 3 parts alternately with the milk, beginning and ending with the flour mixture.  Fold in lemon zest then pour over top of the blueberries; smooth out evenly.

Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean, cool in pan on wire rack for 10 minutes.  Using a small knife, loosen  cake from the side of pan, invert onto platter; remove parchment paper, cool completely.

This was super moist and honey delicious 🙂 Enjoy!!!

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Bananas Foster Upside-Down Cake

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I so love Bananas Foster, I actually make it every time I get down to the last banana…so good!!!
So why not make into an upside-down cake like pineapple but use bananas instead, I hope you will try this the next time you have some extra bananas!!

Topping:
1 cup brown sugar
4 tbsp. unsalted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 tbsp. dark rum*
4 yellow bananas, ripe, but firm, sliced 1/4 inch

Place brown sugar, butter, cinnamon, nutmeg and allspice in a small saucepan, heat over medium-low heat until butter is melted and mixture is smooth, stirring occasionally.  Take saucepan off the heat and stir in rum, pour into a 9×2-inch round cake pan.
Carefully arrange the banana slices on top of the brown sugar mixture.

 Cake:
3/4 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 tsp. vanilla
1 1/2 cup all-purpose flour
1/4 tsp. nutmeg
1/8 tsp allspice
1/4 tsp. cinnamon
1/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2/3 cup sour cream

Heat oven to 350 degrees.
In a medium bowl add flour, nutmeg, cinnamon, allspice, baking soda, baking powder and salt, whisk together to combine, set aside.
In a large bowl add sugar and butter; beat at medium speed until light and fluffy about 4-5 minutes.  Add one egg at a time, beating well after each addition, then beat in vanilla.
At low-speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture.  Spoon and gently spread batter over bananas.  Bake 45-55 minutes or until cake is golden brown and toothpick inserted in the center comes out clean.

Cool in pan on wire rack for 15 minutes, run a small knife around the edge of cake; carefully invert cake onto serving plate.  Serve warm with vanilla ice cream or with fresh whipped cream.
*you can use 1/2 tsp. rum extract instead.  Enjoy!!!!