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Summer is the perfect time to indulge in loads of different sweet treats while enjoying the amazing weather and free time that comes your way. However, sometimes cakes become too much when they are weighed down with loads of extra cream and sugar, leaving you feeling gross or ready to take a nap, making you miss out on all of the summer fun. But just because most cakes make you feel this way, doesn’t mean all cakes do. One of my favorite cakes for the summer time is an upside down cake and more specifically upside down cupcakes. In addition to being so easy to eat, they bring the light sweetness of summer fruits to your dessert table.
The classic version of this recipe is always a good one to have on hand because it is very hard not to love. It has the perfect combination of the light sweetness from the fruit you are putting on top to the heavier sweetness from the cake itself. I love this recipe and have made it so many times that I know it by heart. But sometimes even an old favorite needs a slight twist. If you are a person who really loves the taste of pineapple or cherry, there are two things you can do. For the cherry lovers, after making the recipe like normal and pouring in the batter, push a few cherries down into the batter so when someone bites in they are in for a surprise treat. For the pineapple addicts, after allowing the normal recipe to bake for a while until the cake has begun to firm up slightly, remove the pan from the oven and place another slice of pineapple onto each cupcake so when you are finally able to flip them over, you will have double pineapple on the top and bottom.
Even though the classics are always a good thing to have on hand, sometimes it is nice to mix it up and have a different taste to it. This version is a little more of a warm Autumn dessert, but don’t let anyone control your dessert choices and go ahead and have it in the summer. Within my family, this dessert has come to be known as Upside Down Caramel Apple. You may have already guessed it, but the only difference between this one and the original is that instead of pineapples and cherries, I use apples and medjool dates. When heated up, the mixture of these two ingredients creates this amazing caramel apple like taste. And if that isn’t enough for you, the sauce only adds to this flavor making the similarity to the caramel apples on a stick unparalleled.
My last twist on this summer recipe is actually my personal favorite creation. When I was younger, my favorite parts of summer was making peach cobbler with my sister and uncle. It was one of the best summer desserts I have ever had with the crunch of the crust and the softness of the warm peaches. YUM! I decided to take this old favorite and mash it together with a new favorite. To make this recipe, use the traditional cake recipe but instead of pineapple use peach slices and also forgo the sauce in favor of some pureed blueberries. This one smells amazing as soon as it is out of the oven and will definitely disappear in the blink of an eye.
- ½ cup, earth balance buttery spread
- 1 cup, light brown sugar
- Sliced Pineapple
- Maraschino Cherries
- 1 cup flour
- 1 cup sugar
- ¼ cup flax meal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup non-dairy milk
- 1 tablespoon earth balance buttery spread, melted
- 1 teaspoon of almond extract
- Preheat oven to 325 degrees Fahrenheit.
- For sauce, melt butter over low heat. Once melted, remove from heat and add brown sugar into the pan and stir until well combined.
- Take cupcake pan and pour in sauce mixture until bottom is well covered. Arrange pineapple and cherries on top of sauce and set the pan to the side.
- In a large bowl, mix together flour, sugar, baking powder, flax meal, and salt until well combined. Add in non-dairy milk, melted butter, and almond extract and stir again until well combined into a smooth batter.
- Take the cupcake pan and pour batter on top of the sauce and topping until it is ¾ of the way full.
- Place into the oven and bake for 20-25 minutes or until a toothpick comes out clean when inserted in the center. Once fully cooked, allow to cool for 5 minutes before loosing the edge of the cupcake from the pan and flipping over the pan and shaking out the cupcakes.