Star Fruit Upside Down Cake Recipes

STAR FRUIT (CARAMBOLA) UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible.
• Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.
• Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.
• Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts.
• Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate.

UPSIDE-DOWN FRUIT CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
• In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
• In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
• Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
• Cut into wedges. Store loosely covered in refrigerator.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

UPSIDE-DOWN FRUITCAKE

Steps:

• Preheat oven to 350°. Line the bottom and sides of an 8-in. square baking pan with heavy-duty foil; grease foil. In a small saucepan, combine butter, brown sugar and corn syrup. Cook and stir over low heat until sugar is melted, about 5 minutes. Remove from heat; stir in bourbon. Pour into prepared pan. Sprinkle with candied fruit., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition. Stir in pecans., Drop batter by spoonfuls over fruit; spread carefully. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate; remove foil. Serve warm.

STARFRUIT (CARAMBOLA) UPSIDE DOWN CAKE WITH CAKE MIX

Steps:

• Preheat oven to 350°F.
• Bring sugar and water to a gentle boil in a wide (12 inch or more) saute pan. Add the star fruit in a single layer and allow to simmer for 5 minutes, turning over halfway.
• Remove with a slotted spoon and drain in a large sieve or paper towels.
• Melt butter over a low heat in a 12 inch cast iron skillet or other oven proof pan with a handle.
• Remove from heat.
• Stir in the brown sugar and spread it to evenly cover the bottom of the skillet.
• Arrange the star fruit in a single layer on the brown sugar/butter mix.
• Combine the cake mix, pudding mis, eggs, water and oil. Beat for 2 minutes.
• Pour batter gently over the star fruit and bake in the center of the oven for an hour or until toothpick comes out clean.
• Invert over a serving plate as soon as the cake comes out of th oven.