The best fruit upside down cakes

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the title of the recipe is The best fruit upside down cakes

The best fruit upside down cakes
The best fruit upside down cakes

recipe information The best fruit upside down cakes, in section Worldwide Recipes

Apple upside-down cake:

INGREDIENTS 3 eggs 250g sugar 300g flour 1/2 cup of milk 1/2 cup vegetable oil 16g baking powder 2 apples
DIRECTIONS 1. Remove the apple’s core and then slice it. 2. Make the batter by beating the eggs together with the sugar, add the flour, milk, oil and baking powder. 3. Butter a cake pan and cover with brown sugar, add the apple slices over the brown sugar and then pour in the cake batter. 4. Bake at 180°C for 40 minutes. We suggest checking the center of the cake with a toothpick to make sure it is ready to remove from the oven. 5. Serve warm topped with some caramel.
TIP If you don’t have an apple corer, use a sterilized syringe instead. it’s a quick, easy and cheap alternative!


Pineapple upside-down cake:

INGREDIENTS 2 eggs a pinch of salt 120g brown sugar ½ cup vegetable oil 200g flour ½ cup milk 10g baking powder
pineapple, as needed candied cherries, as needed
DIRECTIONS 1. Beat the eggs together with the salt. Add the sugar, oil, milk, and the flour. Mix the cake batter until fluffy, then blend in the baking powder. 2. Sprinkle some brown sugar onto the inside of a cake pan, place the pineapple slices over the brown sugar and pour the batter over them. 3. Bake at 180° for 30 minutes. 4. Dust with some powdered sugar.


Orange cake:

INGREDIENTS different color oranges brown sugar lemon 3 eggs 280g sugar 100ml vegetable oil 200ml orange juice orange and lemon zest 320g flour 16g baking powder DIRECTIONS 1. Slice the lemon and the orange. Place the slices in a square cake pan. 2. In the meantime, beat the eggs, sugar and oil together. Add the orange juice, flour and baking powder. 3. Pour the batter over the orange and lemon slices and bake for about 35 minutes at 180°C 4. Turn the cake over and sprinkle with powdered sugar before serving.

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