{"id":6027,"date":"2012-09-16T12:00:47","date_gmt":"2012-09-16T17:00:47","guid":{"rendered":"http:\/\/www.paristn.net\/articles\/?p=6027"},"modified":"2012-09-16T03:20:42","modified_gmt":"2012-09-16T08:20:42","slug":"sweet-and-simple-upside-down-cakes","status":"publish","type":"post","link":"https:\/\/www.paristn.net\/articles\/2012\/09\/16\/sweet-and-simple-upside-down-cakes\/","title":{"rendered":"Sweet and Simple Upside-Down Cakes"},"content":{"rendered":"

\"MarthaNashville, TN<\/strong> – 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.<\/p>\n

“Upside-down cakes just seem to strike the perfect balance between festive and familiar that makes them welcome everywhere they go,” observes Martha White\u00ae baking expert Linda Carman. “And the good news is that they don’t have to be hard to make.”<\/p>\n

\"Pineapple<\/a>

Pineapple Upside-Down Corn Meal Cake, Peachy Blueberry Upside-Down Cake and Chocolate Chocolate Chip Upside-Down Cake.<\/p><\/div>\n

An American Classic<\/strong><\/p>\n

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.<\/p>\n

21st Century Upside-Down Cakes<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

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. For additional dessert recipes to make any occasion special, visit www.marthawhite.com<\/a><\/p>\n

Pineapple Upside-Down Corn Meal Cake<\/h3>\n

\"Pineapple<\/a><\/p>\n

Topping<\/strong>
\n1\/4 cup butter or margarine
\n1\/2 cup sugar
\n1 (15 1\/4 oz.) crushed pineapple, packed in pineapple juice, drained<\/p>\n

Cake<\/strong>
\n2 (7 oz.) pkg. Martha White\u00ae Sweet Yellow Cornbread Mix
\n1\/4 teaspoon nutmeg
\n1\/4 cup sugar
\n1 cup milk
\n1 egg, beaten
\n1\/2 cup butter or margarine, melted
\n1\/2 cup sour cream<\/p>\n

Whipped cream or topping, optional<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Heat oven to 325\u00b0 F. In ungreased 10-inch cast iron skillet, melt 1\/4 cup butter. Remove from heat; stir in 1\/2 cup sugar and pineapple; spread evenly.<\/li>\n
  2. In medium bowl, combine cornbread mix, nutmeg, 1\/4 cup sugar, milk, egg, 1\/2 cup butter and sour cream. Stir just until blended. Pour batter over pineapple in skillet.<\/li>\n
  3. Bake at 325\u00b0 F. for 35 to 40 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate.<\/li>\n<\/ol>\n

    Serve topped with whipped cream, if desired.<\/p>\n

    8 servings<\/p>\n

    Peachy Blueberry Upside-Down Cake<\/h3>\n

    \"Peachy<\/a><\/p>\n

    Topping<\/strong>
    \n1\/4 cup butter or margarine
    \n1\/2 cup firmly packed brown sugar
    \n2 cups sliced peeled peaches, fresh or frozen without sugar, thawed<\/p>\n

    Cake<\/strong>
    \n2 (7 oz.) pkg. Martha White\u00ae Blueberry Cheesecake Muffin Mix
    \n3\/4 cup milk
    \n1\/4 cup butter or margarine, melted
    \n1\/4 teaspoon almond extract<\/p>\n

    Whipped cream or topping, optional<\/p>\n

    Directions<\/strong><\/p>\n