Loquat Upside Down Cake
Loquat upside down cake is a sweet fluffy cake topped with caramel loquats
Equipment
- 8 inch cake pan
Ingredients
For the topping
- 2 tablespoons unsalted butter for the top
- ¾ cups brown sugar
- 25 medium loquats halved and pitted
For the cake
- 1 ¾ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 stick (110 grams) unsalted butter
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- ¾ cups milk I used 2%
Instructions
- Preheat the oven to 190°C (375°F).
For the topping:
- Melt the butter and combine with brown sugar. Arrange loquats on a greased pan with cut sides down. Then pour the butter sugar mixture over the loquats.
For the cake:
- In a bowl sift together flour with baking powder, baking soda, salt, and cinnamon.
- In separate bowl cream butter with sugar until smooth and creamy (4-5 minutes). Then mix in the eggs and vanilla extracts. Combine dry ingredients with the mixture, then add the milk and mix again. Do not overmix the batter.
- Pour the prepared batter over the loquats in the pan.
- Bake in the oven for 40 minutes or until a toothpick comes out clean from the center of the cake.
- Let the cake cool for 10 minutes then flip it over a plate (before the caramel becomes sticky!), serve warm or at room temperature.
Notes
- Serve warm with a scoop of vanilla ice cream (optional).
- You can use a 7 or 8 inch cake pan for this cake.
Nutrition
Calories: 262kcal | Carbohydrates: 49g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 283mg | Potassium: 329mg | Fiber: 1g | Sugar: 21g | Vitamin A: 950IU | Vitamin C: 0.5mg | Calcium: 103mg | Iron: 1.8mg
Find it online: https://littlesunnykitchen.com/loquat-upside-down-cake/