Guest Post: BeBetsy

Well guys, my exams are over by now, but I am wiped out from my first year of uni officially being complete (not that I worked as hard as I should of :P)

So I won’t be back till December (not too long no?)  – But I am baking already!

Till then, keep enjoying the amazing guest posts that have been rolling in, these bloggers are amazing!

Today, joining the wonderful chain of guest posters, we have Denise over from BeBetsy! One of my favourite websites, Denise features a lot of different writers for various homemaker topics, and each time I visit her site, I always come away with a smile 😀

Therefore without further ado, I shall leave you to enjoy her wonderful guest post full of delicious upside down cakes!

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Rich, buttery upside down cake is one of my favorite desserts. Give me a slice of this warm goodness and I will smile all day long. It is a little bit of homemade heaven and easy to make!

Today it is possible to find many of our favorite fresh fruits readily available in most months. While I love peaches, I find ripe nectarines can hold their shape better when baking this lovely Nectarine Upside Down Cake.

The secret to any upside cake is in the sweet layer that goes in before the fruit and batter. I use a different topping recipe depending on what fruit I choose.

fruit on pan

Most recipes call for melted butter in the pan first, then a sprinkling of brown sugar. This is good, but the nectarine can hold up to a richer topping. You can take it over the top by adding a few other ingredients to make it oh-s0-yummy.

Homemade cake is always preferred however, if I do not have time to make it, a yellow cake mix will do just fine. If you do use a package mix add an extra egg. Often cake mixes produce an airy cake and that extra egg makes is a little denser.

Along with the nectarine cake I often do a pineapple at the same time. One of each is just double the deliciousness.

Delicious Nectarine and/or Pineapple Upside Down Cakes

Preheat your oven to 350 degrees. Spray two 8 – 9″ round pans with cooking spray. Cut rounds of parchment paper for the bottom of the pans. I fold a large piece of parchment in half and trace the pan, cut it out just inside the pencil line and voila, perfect fit for two pans.

Step One:

For the butter topping you will need

  • 1/2 cup (1 stick) butter, room temperature
  • 3 tablespoons syrup, if you have pure maple that’s great but I just whatever pancake syrup I have on hand.
  • 1 cup light-brown sugar, packed
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Using a mixer on medium high, beat the softened butter until it starts to fluff a little and stir in the remaining ingredients. Set aside.

Step Two:

Prepare the fruit. For two nectarine cakes you will need 4 medium nectarines, halve that for one pan and use one large can of pineapple rings for the other pan.

Wash the fresh fruit and pat dry with a towel. Cut the fruit in half, removing any pit. Slice into 1/4″ wedges. If using pineapple, drain the fruit and cut the pineapple rings in half.

Step Three:

Prepare a yellow cake batter using your favorite recipe or alternatively, mix a packaged cake following the directions.

Step Four:

Spread 1/2 of the buttery topping in the bottom of each pan. Carefully arrange your fruit in a circular pattern. Using a large measuring cup, scoop batter and pour into each pan equally. If using 8″ pans you may not use all your batter. The batter should be 1/2″ or so below top so cakes don’t overflow.

Bake in a pre-heated oven for 35 minutes or so. Check them at 30 minutes, if a toothpick comes out just clean they are done. If they need more time, turn your oven down to 325 degrees and check again in 5 minutes.

Don’t over bake the cakes as they will continue cooking a bit as they cool on a rack for 20 – 25 minutes before you can plate them. When ready, place a pretty plate over the cake pan and flip it over allowing the cake to gently glide out!

You are all ready to impress your family but wait…….. have a piece first. 🙂

Nectarine upside down cake is delcious

Another wonderful option is this lovely, subtly-sweet Pear Cake, made best with just-ripe fresh fruit. Now this is a beautiful cake to serve guests!

Pear Upside Down Cake

For this cake I find no shame in using the Duncan Hines Butter Golden cake mix. This adds more richness to the cake which is perfect as the pears are so wonderfully soft and sweet.

Pears

Here is my easy recipe, I hope you enjoy it this cake as well!

Pear Upside Down Cake

  1. Heat oven to 325 degrees. Line the bottom of a 9″ Springform pan with parchment paper.

Ingredients/Method for the cakes:

  • 1 Duncan Hines Butter Golden cake mix which calls for:
  • 3 eggs
  • 7 Tablespoons Butter, softened
  • 1/2 cup water
  1. Follow the directions on the box to mix than gently stir in a little lemon zest or a few drops of lemon juice.

For the topping:

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup water
  • a dash or two of cinnamon
  • 2 large pears

Method:

  1. In a saucepan combine the sugars, water and cinnamon and bring to a boil on medium-high heat. When it starts to boil turn to low, just enough to keep it bubbling. Be careful when stirring not to scrape the sugar crystals on the inside of the pan back into the mix. You can use a wet pastry brush to push them down but I don’t bother 🙂 Let it cook about 5 – 6 minutes, it will start to thicken a little and darken. Remove from heat and stir in 1 tablespoon of butter.
  2. Peel 2 large pears and cut into quarters. Using your knife, carefully remove the core leaving as much pear intact as possible. Slice thin.
  3. Place the pair slices directly into the pan forming the fan. The smaller pieces can be used to fill in the center. Pour on your topping over the pears (it doesn’t need to be perfect). Now spoon the cake mix into the pan and and spread evenly with a wide spatula.
    Batter use
  4. Place the cake in the center of a 325 degree oven. The baking time will vary depending on your oven and altitude. I baked mine for 50 minutes. Set your timer for 45 minutes. When a toothpick inserted near the center comes out clean you are done. If not, set the time in 5 minute increments and check again. The top will be a golden brown.
  5. Once done, let it cool 30 minutes or so on a rack then invert onto your favorite cake server and garnish with maraschino cherries.

Top Down 490x

Upside down cakes freeze well. After cooled, wrap with plastic wrap followed by foil and place in large freezer bag. Put the bag in a clean cake pan to protect it while in the freezer.

Late at night, and more than once, I have pulled out a frozen cake, cut a slice, warmed it for 10 seconds in micro and smiled!

If you are very quiet, no one need know. Bon appétit!

We hope you will come by BeBetsy to say hello and stay awhile!

Denise

Denise | BeBetsy Editor and Co-Founder

Thank you Uru for allowing me to share my love of all things upside down and fruity sweet!

Denise, these cakes all look delicious, the problem would be which upside down dessert to start with no doubt! 

I know you all enjoyed her wonderful post. To find more delicious recipes, be sure to pay BeBetsy a visit!

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47 Comments

    • Choc Chip Uru says:

      Haha thank you! Ooh have fun in NY! 😀 I am so excited for you!
      Aw sweet, Happy Thanksgiving to you as well! Unfortunately we don’t celebrate that holiday down under! 😛

      Cheers
      Choc Chip Uru

      P.S. I just commented on your blog but it is probably in spam I don’t know what is going on with that!

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  7. Ramona W says:

    Upside down cakes are always so elegant and beautiful. I may have to include one in my Thanksgiving day dessert table now. Congrats on finishing your first year at Uni… you are a marvel my dear friend. I see a lot of success in your future with your brilliant mind and skills. 🙂

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  16. rubyredapron says:

    Congrats Uru!

    And hello Denise! I don’t think I’ve ever seen an upside down cake without pineapple. It’s brilliant! I love it. The pears look so pretty on top and mmm… I can just taste it in my mouth already. 😀

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  18. thatskinnychickcanbake says:

    Oh, boy, these are such terrific upside down cake recipes! Plus the cake mix shortcut is perfect for those busy days when a dessert is needed. I’d start with the scrumptious pear version this fall…then tackle the nectarine in the summer 🙂 Thanks, Denise (and Uru) for sharing!

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  24. Jennifer Eloff says:

    I think the pear upside down cake would be may fave. Wow! Congrats Uru! All the best for the next year at university too. You are a bright young lady, but then I knew that. Keep up the good work! 🙂

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  29. helene dsouza says:

    Hi Denise it’s nice to meet you =)
    I love love love nectarine. I miss this fruit the most amongst all the western fruits and I wish I could grow a tree of it in my garden. We always need quick and easy, and of course super delicious, cake ideas to woo our senses. Your nectarine up side down cake would make my day!

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    • Denise at BeBetsy says:

      Hello Helene and thank you for your nice comments. We are lucky to be able to grow many fruits, including the nectarine, in my desert home but it is also nice we can find them year round. Should I send you a cake or would you like to travel to Henderson, Nevada? I have a lovely spare room. Best wishes and nice to make your acquaintance.

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  32. kitchenriffs says:

    Never had a pear cake, upside down or otherwise. This looks terrific! Great guest post. Oh, and congrats on that first year thing. 😉

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  34. Maureen | Orgasmic Chef says:

    I’ve been known to be in a hurry and make a cake from a packet. I hide the evidence. 🙂 I love to bake so it doesn’t happen often but sometimes everyone needs a bit of help. I LOVE upside down cakes. They’re always fruit, moist and sweet and perfect with a quenelle of ice cream.

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  35. Denise at BeBetsy says:

    Your first year complete! Congrats. Times flies, I remember when we met you were in the first or second year of high school :0 – I was a lot younger as well. Thank you for allowing me to post my yummy cakes. It means everything.
    Best wishes for continued success in all your endeavors dear friend. Affectionately ~ denise

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  42. apuginthekitchen says:

    Congratulations Uru on completing your first year at University and getting through the exams. I’ve enjoyed your guest posts and love this one because upside down cakes are one of my favorites. These look just beautiful.

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