Sweet and Simple
Upside-Down Cakes
There is always a moment of anticipation before turning something you've baked out of the pan - whether it's a cake, classic Potatoes Anna or a skillet of crusty brown cornbread. But nothing is more rewarding than turning out a beautiful upside-down cake with its rich gooey topping.
An American Classic
Before the pineapple upside-down cake craze, there were similar cake recipes with fruit baked on the bottom and turned out of the pan to form a topping. In the mid-nineteenth century, early settlers used whatever fruits, nuts or other ingredients that were readily available like cherries, apples and pears. And because they were often cooked in a cast iron skillet over an open fire or top of the stove, these early versions of upside-down cakes were called skillet cakes.
21st Century Upside-Down Cakes
These days there is no limit to the flavors that can be combined to make a fun upside-down cake and convenient mixes can help you turn one out in a flash. Pineapple Upside-Down Corn Meal Cake is a delectable twist on the classic. Pineapple packed in its own juice combines with a rich buttery corn meal cake to create a fresh flavor and moist texture that bring this favorite into a new age.
Just right for a summer brunch, Peachy Blueberry Upside-Down Cake is easy to make using blueberry cheesecake muffin mix and fresh or frozen peach slices. And no one will be able to resist Chocolate Chocolate Chip Upside-Down Cake with a brown sugar, pecan and coconut topping reminiscent of German chocolate cake filling.
The upside-down cake - whether you select a classic recipe or one of these updated versions - is certain to be a sweet addition to your next family meal or festive gathering.