Upside-down cake: Difference between revisions

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[[Category:Desserts]]
[[Category:Desserts]]
[[Category:Baking]]
[[Category:Baking]]
<gallery>
File:Pineapple-upside-down-cake.jpg|Pineapple upside-down cake
File:Upside-down_cake.jpg|Upside-down cake
File:Pear_Upside-Down_Cake_(26158091401).jpg|Pear upside-down cake
File:Upside_down_pineapple_cake_(829293767).jpg|Upside-down pineapple cake
File:Apricot_upside-down_cornmeal_cake_(2712225012).jpg|Apricot upside-down cornmeal cake
File:Tarte_tatin_appletart.jpg|Tarte Tatin apple tart
</gallery>

Latest revision as of 11:24, 18 February 2025

Upside-down cake[edit]

File:Pineapple-upside-down-cake.jpg
A traditional pineapple upside-down cake
File:Upside-down cake.jpg
An upside-down cake with various fruits
File:Pear Upside-Down Cake (26158091401).jpg
A pear upside-down cake
File:Upside down pineapple cake (829293767).jpg
Another version of pineapple upside-down cake
File:Apricot upside-down cornmeal cake (2712225012).jpg
Apricot upside-down cornmeal cake
File:Tarte tatin appletart.jpg
Tarte Tatin, a French upside-down apple tart

An upside-down cake is a cake that is baked in a single pan with its toppings at the bottom of the pan. When removed from the oven, the cake is flipped over and served upside-down, with the toppings on top. The most common variant is the pineapple upside-down cake, but other fruits such as apples, pears, peaches, and apricots can also be used.

History[edit]

The concept of cooking a cake upside-down is an ancient technique that dates back to the Middle Ages. Originally, these cakes were cooked in cast iron skillets over an open flame. The modern version of the upside-down cake became popular in the United States in the early 20th century, particularly after the introduction of canned pineapple by the Dole Food Company.

Preparation[edit]

To prepare an upside-down cake, a layer of fruit is arranged at the bottom of a cake pan, often with a mixture of butter and sugar to create a caramelized topping. A cake batter is then poured over the fruit. After baking, the cake is inverted onto a serving plate, revealing the fruit topping.

Variations[edit]

  • Pineapple upside-down cake: The most iconic version, typically made with canned pineapple rings and maraschino cherries.
  • Apple upside-down cake: Uses sliced apples, often with cinnamon and nutmeg.
  • Pear upside-down cake: Features sliced pears, sometimes with ginger or cardamom.
  • Apricot upside-down cake: Made with fresh or canned apricots, sometimes incorporating cornmeal into the batter for texture.
  • Tarte Tatin: A French variation using apples, traditionally made with a pastry crust instead of cake batter.

Related pages[edit]