Best Upside Down Coffee Cake Recipes

CRANBERRY UPSIDE-DOWN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
• TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
• Place in the oven for 3 minutes or until mixture has melted.
• The mixture should be sticky.
• Place the apples and cranberry on top.
• CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
• In another bowl, stir together flour and baking powder.
• Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
• Spread it over the fruit in the pan.
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
• Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.

UPSIDE DOWN CORNBREAD COFFEE CAKE

Steps:

• 1. Preheat oven to 350. Melt the butter in a 9x7 inch baking dish in the oven. After it's melted sprinkle the brown sugar over melted butter, then sprinkle the ham over the brown sugar.
• 2. Mix your cornbread mix with your 1 egg, and the 1/3 cup liquid (half milk & half pineapple juice) pour the batter over the top of the ham, brown sugar and pineapple mixture.
• 3. Bake in a 350 oven for 25 minutes or until cornbread is golden and pineapple mixture is bubble out the sides. Test center of bread with a toothpick, if it comes out clean it's done.
• 4. Remove cake from oven and run a knife around the outside of cake. Flip the cake over like you do an upside down cake onto a platter. Let the cake cool about 20-30 minutes before eating.

BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE

Steps:

• 1. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat. 2. Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet. 3. Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended. 4. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet. 5. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired. Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix. Louis deLaunay, Grapevine, Texas, Southern Living, SEPTEMBER 2006

UPSIDE-DOWN DOUBLE APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Cut apple in half and remove core. Cut each half into slices approximately 1/8-inch thick.
• Stir together brown sugar and water in medium saucepan. Add apple slices. Cook, stirring gently over medium heat, until apple slices are softened, about 5 minutes.
• Sprinkle cranberries in bottom of nonstick or greased 9-inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside.
• In large bowl or mixer, beat butter with granulated sugar until thoroughly combined. Add apple sauce and egg.
• In separate bowl, mix together flour, baking soda and cinnamon. Gently blend into apple sauce mixture. Spoon batter over apples and cranberries, spreading evenly.
• Bake 30 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool 15 minutes before turning cake out onto wire rack to cool completely.

UPSIDE DOWN GINGER APPLE COFFEE CAKE (CLEAN EATING)

Steps:

• Preheat oven to 350 and coat an 8 inch cake pan with cooking spray.
• Drizzle bottom of pan with maple syrup and swirl to coat.
• Arrange apple slices in a layer over the syrup, allowing them to overlap slightly and covering the pan. Set aside.
• In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a large bowl, beat oil, sugars, egg, applesauce, yogurt, and ginger with an electric mixer until smooth.
• Add flour mixture and beat until just combined.
• Pour batter over apples and bake 35-45 minutes or until a toothpick comes out clean. Let cool in the pan on a wire rack for 20 minutes.
• Invert carefully onto a serving platter and drizzle with additional syrup, if desired.

UPSIDE DOWN CINNAMON APPLE COFFEE CAKE

Steps:

• 1. Heat oven to 350F. Spray Bundt pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan. Sprinkle some of the nuts over apples.
• 2. Separate dough into 8 pieces. Cut each roll into quarters; place in large bowl. Add remaining apples and nuts.
• 3. In a small bowl, combine margarine, brown sugar, mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples and nuts in pan.
• 4. Bake at 350 for 35-40 minutes or until golden brown. Cool 5 minutes. invert onto serving platter.
• 5. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm cake. Serve warm.

CRANBERRY UPSIDE-DOWN COFFEE CAKE (LIGHT)

Steps:

• Preheat oven to 350°.
• To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.
• Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.
• Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.
• To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.

BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE

Steps:

• Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
• Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
• Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
• Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
• Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired.
• Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix.

UPSIDE-DOWN CINNAMON APPLE COFFEE CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. Spread 1 cup of the apples in pie plate.
• Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
• In small bowl, mix butter, brown sugar and corn syrup until well blended. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
• Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
• Remove lid from icing. Microwave icing on high 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm. Serves 8- This recipe from the Pillsbury Spring Brunch Magazine 2010

UPSIDE-DOWN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
• In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.