If you’re in the mood for a sweet and satisfying dessert, an Upside-Down Cake is a classic choice. This recipe is easy to follow and produces a delicious cake with a caramelized fruit topping. Whether you’re a seasoned baker or a beginner, you’ll love making and enjoying this tasty treat.
INGREDIENTS
UPSIDE-DOWN BITS
300 g kumquats
Tbsp coconut oil melted
1 cup of coconut sugar
1 Tbsp boiling water
CAKE
1 cup coconut oil, semi-firm
1 cup coconut sugar
eggs, at room temperature
1 cup almond milk
1 cup orange juice
1 tsp vanilla paste
1 cup whole spelt flour
2 Tbsp arrowroot flour
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
TOPPING
a handful of flaked almonds
a handful of shredded coconut
Direction
Preheat oven to 180°C (350°F).
Prepare a 20-centimetre (8-inch) round cake pan by greasing the sides with coconut oil.
Remove the tip of the kumquats by slicing off a little piece and throwing it away.
Remove the seeds from the kumquats and cut them in half or thirds, depending on their size.
PREPARE THE UPSIDE-DOWN BITS
Drizzle melted coconut oil into the base tin.
Combine boiling water and sugar and stir gently, then drizzle over coconut oil.
Place kumquat slices over the caramel mixture, packing them very tightly together.
MAKE THE CAKE BATTER
In a large bowl use a spatula to cream coconut oil and sugar together until smooth. Add eggs and beat well.
Combine orange juice, almond milk and vanilla in a jug.
Combine dry ingredients in a separate bowl.
Stir a third of the dry ingredients into the egg mixture followed by half the wet ingredients.
Repeat then end with dry ingredients. Tip batter over kumquats and smooth top.
Bake for approximately 25 minutes until the cake pulls away from the edges and a skewer inserted into the centre comes out clean.
Cool in pan for 5 minutes, run a knife around the edge then shake gently to loosen fruit and tip onto serving plate. Set aside to cool completely.
MAKE THE TOPPING
Toast almonds in the oven in a dry pan until just golden, tip into a plate.
Repeat with coconut and combine with almonds.
Sprinkle over the cake to serve.
Related
Upside-Down Cake
Ingredients
- 300g kumquats
- 2 tbsp coconut oil melted
- 1 cup coconut sugar
- 1 tbsp boiling water
Cake
- 1 cup coconut oil
- 1 cup coconut sugar
- eggs
- 1 cup almond milk
- 1 cup orange juice
- 1 tsp vanilla paste
- 1 cup whole spelt flour
- 2 tbsp arrowroot flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
Topping
- flaked almonds
- shredded coconut
Instructions
- Preheat oven to 180°C (350°F).
- Prepare a 20-centimetre (8-inch) round cake pan by greasing the sides with coconut oil.
- Remove the tip of the kumquats by slicing off a little piece and throwing it away.
- Remove the seeds from the kumquats and cut them in half or thirds, depending on their size.
PREPARE THE UPSIDE-DOWN BITS
- Drizzle melted coconut oil into the base tin.
- Combine boiling water and sugar and stir gently, then drizzle over coconut oil.
- Place kumquat slices over the caramel mixture, packing them very tightly together.
CAKE BATTER
- In a large bowl use a spatula to cream coconut oil and sugar together until smooth. Add eggs and beat well.
- Combine orange juice, almond milk and vanilla in a jug.
- Combine dry ingredients in a separate bowl.
- Stir a third of the dry ingredients into the egg mixture followed by half the wet ingredients.
- Repeat then end with dry ingredients. Tip batter over kumquats and smooth top.
- Bake for approximately 25 minutes until the cake pulls away from the edges and a skewer inserted into the centre comes out clean.
- Cool in pan for 5 minutes, run a knife around the edge then shake gently to loosen fruit and tip onto serving plate. Set aside to cool completely.
- Toast almonds in the oven in a dry pan until just golden, tip into a plate.
- Repeat with coconut and combine with almonds.
- Sprinkle over the cake to serve