This Loquat Upside Down Cake looks impressive but is easy to make and absolutely delicious. Serve with coffee for a memorable after dinner treat.
Loquat Upside Down Cake
Ingredients:
- Loquats
- ½ c. Packed brown sugar
- 2 tbsp. Butter
- 2 c. All-purpose flour
- ½ tsp. Baking soda
- 1 ½ tsp. Baking powder
- 1 tsp. Cinnamon
- ½ tsp. Salt
- 1 Stick of un-salted butter softened
- ¾ c. Sugar
- 2 Eggs
- 2 tsp. Vanilla
- 1 c. Milk
Instructions:
- Preheat the oven to 375 degrees.
- Slice about 30 loquats in half and remove the stems and seeds from them.
- Melt 2 tbsp. of butter in the microwave and add in ½ c. of packed brown sugar. Stir the mixture to combine it well.
- Heat the brown sugar/butter mixture in the microwave for 30 second intervals until it has reached a more liquid consistency without burning.
- Place the loquat halves cut side down in the bottom of a well greased cake pan. Line them around the bottom of the pan so that they cover it evenly.
- Spread the brown sugar/butter mixture evenly over top of the loquats in the bottom of the cake pan.
- In a mixing bowl, combine the flour, baking soda, baking powder and salt, stirring well.
- In a separate mixing bowl, cream together the stick of softened butter and ¾ of a cup of sugar.
- Add 2 eggs and 2 teaspoons of vanilla to the mixing bowl with the butter/sugar, and mix until well combined.
- Slowly add in the dry ingredients until combined.
- Add the 1 cup of a milk a little at a time to the mixture until it forms a smooth cake batter.
- Pour the batter over top of the loquats in the cake pan, and smooth until it forms an even layer.
- Bake the cake for 40-45 minutes until a knife comes out clean when inserted into the middle of the cake.
Cool the cake for 5-10 minutes, and then turn over onto a flat plate.
Loquat Upside Down Cake
Ingredients
- Loquats
- ½ c. Packed brown sugar
- 2 tbsp. Butter
- 2 c. All-purpose flour
- ½ tsp. Baking soda
- 1 ½ tsp. Baking powder
- 1 tsp. Cinnamon
- ½ tsp. Salt
- 1 Stick of un-salted butter softened
- ¾ c. Sugar
- 2 Eggs
- 2 tsp. Vanilla
- 1 c. Milk
Instructions
-
Preheat the oven to 375 degrees.
-
Slice about 30 loquats in half and remove the stems and seeds from them.
-
Melt 2 tbsp. of butter in the microwave and add in ½ c. of packed brown sugar. Stir the mixture to combine it well.
-
Heat the brown sugar/butter mixture in the microwave for 30 second intervals until it has reached a more liquid consistency without burning.
-
Place the loquat halves cut side down in the bottom of a well greased cake pan. Line them around the bottom of the pan so that they cover it evenly.
-
Spread the brown sugar/butter mixture evenly over top of the loquats in the bottom of the cake pan.
-
In a mixing bowl, combine the flour, baking soda, baking powder and salt, stirring well.
-
In a separate mixing bowl, cream together the stick of softened butter and ¾ of a cup of sugar.
-
Add 2 eggs and 2 teaspoons of vanilla to the mixing bowl with the butter/sugar, and mix until well combined.
-
Slowly add in the dry ingredients until combined.
-
Add the 1 cup of a milk a little at a time to the mixture until it forms a smooth cake batter.
-
Pour the batter over top of the loquats in the cake pan, and smooth until it forms an even layer.
-
Bake the cake for 40-45 minutes until a knife comes out clean when inserted into the middle of the cake.
-
Cool the cake for 5-10 minutes, and then turn over onto a flat plate.
Elizabeth
Elizabeth is a coffee-fuelled Mom of 2 little girls and lives in Hamilton, Ontario. She enjoys photography, getting creative in the kitchen, taking on DIY projects and crafting.
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