Upside-Down Cake Recipes
These crave-worthy cakes deliver big flavor with every bite.
These delectable treats are baked then inverted to ensure that you taste the very best part, first. But, if you really want to know our opinion—we have to admit, every bite of these cakes is just as delicious.
First up, a pretty Apple Upside-Down Cake. Mild Rome apples are great for baking this scrumptious upside-down cake, however, you can also use Pink Lady, Honeycrisp, or Jonagold apples. Dollop the cake with a bit of whipped cream, if desired.
This dessert may be just as beautiful as it is delicious. Pears, always a festive fruit, are surrounded by crispy sheets of phyllo dough to create an absolute palate pleaser.
Juices released from the fruit make for a moist cake. The batter comes to the top of the pan and threatens to spill over. It shouldn't, but just in case, bake on a foil-lined baking sheet.
Juicy fruit bakes on the bottom of the bread, which is inverted to reveal a gorgeous jeweled top. Slice off a thin layer of the domed end to create a stable base once you turn out the bread.
We love the zingy burst of cranberries, and their crimson hue enlivens any table. Since they have a short season, freeze a few bags to stock up. Place the fresh fruit on a jelly-roll pan and freeze. Transfer the frozen berries to zip-top plastic bags.
Decadent, rich, and intensely chocolaty, this recipe garnered our highest rating for flavor. It's a bit of a splurge, an indulgent way to cap off a meal. Leftovers keep well in the fridge for up to five days.
Wheat germ and canola oil boost the nutrition profile of this simple dessert by adding vitamin E. Granny Smith apples remain firm and pleasantly tart when cooked. For a sweeter apple that also holds up well when cooked, try Braeburn.
This impressive-looking dessert is a tasty way to showcase nectarines. Using a stainless-steel skillet makes it easier to see when the sugar has caramelized, but you can use a nonstick pan. You'll use the same skillet to prepare the tarte tatin like an upside-down cake, layering pie dough over the fruit and finishing it in the oven. The tart is great served warm with low-fat vanilla ice cream.
Legend has it this dish was created by two French sisters trying to correct a baking mistake. A happy accident it was, as we love the combination of apples cooked in caramel and a flaky pastry crust.
Flaxseed meal is sold in supermarkets, or you can make your own by grinding 1/3 cup flaxseed in a blender. If you don't have a 10-inch cast-iron skillet, bake the cake in a 9-inch square cake pan.
Cherries and almonds have a natural affinity; in fact, cherry pits have a bitter almond flavor. The ease of this special dessert belies its gorgeous appearance. If you're pitting the cherries, be sure to work over a bowl and save any accumulated juice, which should be added to the recipe with the cherries.
This dessert spotlights seasonal apricots and cherries at the peak of perfection. You can also make these treats with nectarines or peaches; just be sure to use small ones (about the size of apricots) so they won't crowd the custard cups.
Quince works well here since its high pectin content helps the tart hold its shape when inverted and sliced. Quinces take longer to cook than apples, so the filling is simmered on the stovetop before baking.