It tasted okay -- a little too sweet, though. Butter the sides of a 9-inch (23 cm) cake pan and pour. However, the cake is usually best served the day is made, so don’t feel guilty if you grab more than one slice! I actually made this twice because the first time I used too many blueberries and there was more fruit than cake! The tender baked apples make the cake so juicy and the warm spices, cinnamon, and nutmeg make the cake so comforting. You must try this recipe this fall! Simply put, it’s upside-down. You do make all the recipes easier which is awesome and if I would describe this cake in one word ( ok a few words) they would be: sweet, decadent, easy, awesome, beautiful, wonderful, marvellous and something that I can actually make and serve others. Yes, just in csae there’s any spills. Preheat the oven to 350 F. Line a 9 inch cake pan with parchment paper. I had prepared this recipe when it was first featured in Taste of Home! This is an easy recipe and actually comes out of the pan a lot easier than other upside down cakes I’ve made. Set aside. There's a blueberry picking farm near our home which we go to every summer. Heat light brown sugar with a 1/4 cup of butter, in a small pan. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. As well, they are available all year. I’m also concerned about the caramel melting and ruining the shape after reheating. I make it with my Signature Salted Caramel Sauce, which gives the cake a super deep caramel (almost like burnt sugar) flavor, and the salt takes it to a new level. I think the "Plum Blueberry Upside Down Cake" on this site has a much better texture and presentation. Bake in a preheated 350°F (180°C) oven for 45-55 minutes. Immediately invert onto a serving platter.  (Review from Allrecipes US | Canada), This turned out kind of dry and crumbly for me, but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). Make sure you wait just 10 minutes before inverting the cake. I used Granny Smith apple which added a tartness to the cake which was wonderful! Otherwise, this was a wonderful recipe, and the whipped cream was a great addition! Not sure if it’s because blueberries are so much smaller or what the reason is, but if you are a blueberry fan you will want to try this. My Caramel Apple Upside Down Cake is just bursting with flavors! For the topping, put a pan over a high heat. Very moist and tasty! Mine baked in 50 minutes also. Grease a 9 x 13-inch ... filling, then spread cake mix on top. Can’t wait to make this again, maybe with some pears. So much better than having to unwrap all those little caramel candies. We call this type of cake an “upside-down” cake because the toppings of the cake, in our case apples and caramel, are placed at the bottom of your baking pan, and the cake batter is poured over it. It turned out so well, thanks to Gemma’s wonderful support and amazing recipes always. It’s a simple dessert that looks festive — no decorating needed — and perfect for an everyday treat with your afternoon tea. Spread the cake batter evenly on top of the apples. Ingredients: 15  (apples .. bananas .. blueberries .. cheese .. egg ...), Ingredients: 8  (bananas .. flour .. milk .. nutmeg .. oil .. orange ...), Line Dutch oven with aluminum ... Pour in yellow, Put pie filling in bottom of baking dish. I don't think I will make this again. I think the one pictured here is gorgeous! Note: some links below are affiliate links. Arrange the sliced apples on top of the caramel. So happy to have found Bigger Bolder Baking! I’ve shared a couple different variations of upside down cakes. First of all, the taste great. Preheat the oven to 180C/350F/Gas 4. I also used lemon juice instead of lemon zest, so maybe that changed things. So, thanks! Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Melt butter and pour over top of dry cake mix. {:0). While my all time favorite upside down cake is definitely pineapple, banana is good too and so are berries. Can I use blackberries instead of blueberries? Pure brilliance. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen), and the bottom of my oven was a bubbling, ashy mess when it was all said and done. ", Blueberry Upside-Down Cake Recipe photo by Taste of Home. Continue beating at low speed until you get fine batter. Caramelising the fruit creates a lovely sticky, gooey sauce that runs over the light sponge cake. To feature a post from Amanda’s Cookin’, you may use one photo credited and linked back to the recipe post.