Upsidedown Custard Cake Recipes

PLUM UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
• Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
• Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
• Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.

EASY CUSTARD CAKE

Steps:

• Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
• Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

RHUBARB CUSTARD UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Lightly grease a 9 x 13 cake pan.
• 3. Mix the cake mix according to the directions on the package and pour into the prepared cake pan.
• 4. Combine rhubarb and sugar, stir until evenly mixed. Sprinkle evenly over the top of the unbaked cake mix.
• 5. Pour the heavy cream over the top of the cake and rhubarb.
• 6. Place in the preheated oven and bake for 1 hour. I took my cake out in about 50 minutes. (Peek)
• 7. Let the cake cool befor cutting. To serve, cut the cake, and flip each piece over upside-down. Top with whipped cream if desired.
• 8. Store in the refrigerator.. It is better the next day and has a custard taste and consistency.
• 9. I used a cake mix that called for oil.. If you use frozen rhubarb let it thaw some before you add your sugar. Yes, you need to add all the juices and the whole pint of heavy cream!! Don't be intimadated.