Upside-down cake recipe at home featuring a trio of sweet cake recipes

While it's a universal fact that upside-down cakes always include juicy fruits for that striking in-your-face sliced fruit presentation on top, there’s one particular cake, in here, that doesn't use any fruits at all. These are all meant to be cake recipe in oven, including the fruitless cake that uses chopped nuts instead. So gather all your cake recipe ingredients and get baking, for these cakes are equally perfect for celebrations, birthdays, gifts, and more!

1. Upside Down Coffee Cake (Serves 16)

Ingredients

• 115 gm+150 gm butter
• 400 gm brown sugar
• 400 gm fresh peaches, pitted and sliced
• 265 gm white sugar
• 4 eggs
• 2 tsp vanilla extract
• 320 ml milk
• 400 gm all-purpose flour
• 4 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 180°C. Take a deep 10-inch cake pan, or a springform pan and wrap the sides with aluminum foil to contain any leaking.
2. Take a bowl and mix flour, baking powder, salt and cinnamon. Set aside.
3. Take a saucepan and on medium heat, mix brown sugar and 115 grams of butter. Bring it to a boil, and transfer it to the cake pan, followed by arranging the sliced peaches on top of it.
4. Take a big bowl, and use an electric whisk to cream the remaining butter and white sugar until light and fluffy. Add the eggs one at a time, beat after adding each egg, then pour the vanilla and mix. Divide the flour and milk in a 3:2 ratio and add them in parts, beating after adding each.
5. Pour the batter over caramel and peaches, in the pan, and smoothen the top.
6. Bake for 90 minutes, until a skewer inserted into the cake’s center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert on a serving platter and carefully remove the pan.

2. Upside Down Gingerbread Cake (Serves 12)

Ingredients

• 55 gm butter
• 55 gm brown sugar
• 800 gm pear halves, preferably canned

For the batter:

• 300 gm all-purpose flour
• 1 ½ tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• ½ tsp salt
• 100 gm white sugar
• 115 gm butter, softened
• 1 egg
• 340 gm molasses
• 240 ml hot water

Instructions

1. Preheat the oven to 180°C.
2. Melt the butter and add it to a 10-inch springform pan, and while still hot, sprinkle with brown sugar evenly, over melted butter.
3. Pat dry the pear halves and cut each half into 3 slices, lengthwise. Arrange them over the butter-sugar mixture in the pan in a radial pattern. Brush the sides of the pan with butter if not greased already.
4. Take a bowl and mix flour, baking soda, cinnamon, ginger, cloves, and salt until combined.
5. Take another bowl, and add the white sugar and butter. Use an electric mixer to beat until creamy, then add the egg and beat again. Add the molasses next and mix to combine.
6. Add the flour mixture into this bowl, a little at a time, mix then pour hot water and combine to have a smooth batter.
7. Pour the batter into the springform pan, carefully to keep the pear slices in their place.
8. Bake the cake for 45-50 minutes, until a skewer inserted into the cake comes out clean.
9. Remove the cake from the oven and let it cool completely in the pan.

10. Invert on a serving dish and remove from pan when ready to eat.

3. German Chocolate Upside Down Cake (Serves 16)

Ingredients

Cake

• 400 gm granulated sugar
• 210 gm all-purpose flour
• 75 gm Cadbury Cocoa Powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 240 ml milk
• 120 ml vegetable oil
• 2 tsp vanilla extract
• 240 ml boiling water

Topping:

• 55 gm melted butter
• 110 gm brown sugar
• 120 gm walnuts, chopped
• 120 gm unsweetened coconut, shredded

Filling:

• 225 gm cream cheese, room temperature
• 115 gm butter
• 450 gm powdered sugar

Instructions

1. Preheat the oven to 180°C, then grease a 9×13-inch cake pan and line the bottom with parchment paper, cut out the shape to fit.
2. Pour melted butter into the pan and tilt to evenly cover the pan’s bottom. Sprinkle the brown sugar, walnuts, and coconut over it. Set aside.
3. Take a medium bowl and mix sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract, then beat on medium speed, for two minutes. Pour the boiling water next, and mix.
4. Carefully pour the cake batter over the sugar-nut mixture in the cake pan.
5. Take a mixing bowl, add cream cheese and butter and beat until smooth. Then add the powdered sugar, a little at a time and keep mixing until smooth.
6. Scoop up this cream mixture and spread over the cake batter.
7. You need a rimmed baking tray to seal the cake pan. Put the whole thing in the preheated oven and bake for 45-50 minutes. Test with a skewer to check if the cake is done.
8. Remove from oven and let it cool for 15 minutes.
9. Then invert on a serving tray and peel off the parchment paper if stuck.
10. Let the cake cool completely, then slice and serve.