Loquat Upside Down Cake
A unique dessert that showcases the delightful taste of seasonal loquats, this upside-down cake is visually stunning and bursting with flavor.
Equipment
- Round Cake Pan
- Mixing Bowl
- Whisk
Ingredients
Topping
- 2 tablespoons unsalted butter for the top
- ¾ cup brown sugar
- 25 medium loquats halved and pitted
Cake Batter
- 1 and ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk or almond milk for a dairy-free option
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and gather all your ingredients.
- Step 2: In a round cake pan, melt the unsalted butter over low heat. Sprinkle the brown sugar evenly over the butter and arrange the halved loquats cut side up on top.
- Step 3: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 4: In another bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the milk and blend until well combined.
- Step 5: Carefully add the wet mixture to the dry ingredients and stir gently until just combined.
- Step 6: Pour the batter over the arranged loquats in the cake pan and spread it evenly.
- Step 7: Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Let the cake cool in the pan for 10-15 minutes, then invert onto a serving platter.
- Step 9: Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Make sure your loquats are ripe but firm. For a deeper flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients.