These look wonderful. I would love to serve for coffee hour at church next Sunday. I'd prefer to do the cakes using muffin tins. Can I bake these 1 day in advance, (Saturday) and unmold them on the day I want to serve them? Or can I bake then, unmold and store in my cupcake carrier at room temp overnight and then transport to church on Sunday?
I am not sure why this recipe is for so many cakes... it looks beautiful and used up all my overstock of nectarines from my garden....but it is a bit ridiculous making five cakes at a time. I would suggest you at least half the recipe.
Rating: 4 stars
I never bake but always watch shows and finally decided to give it a try. It came out good. Not sure how it's suppose to taste but I got no complaints from my husband, mother-in-law, sister-in-law or my greatest critiques, my kids. I will be making more upside down cakes for sure. I just wish there was a recipe for ONE upside-down cake versus three.
I modified this recipe to make an 8 inch cake in a cast-iron pan. I approximated 1/4 of all of the ingredients and found it to be too sweet. I used pineapple and apricots, and I think the apricots were very ripe and sweet, but in general I like to use less sugar than called for in desserts. Otherwise, this was a pretty easy recipe. I also didn't use a stand mixer, I did it all by hand and I think that was just as easy.
This recipe was awesome! I loved it. I made one six inch cake and one 4 inch. The rest of the batter I made the mini up-side down cakes. The fruit enhancer gave it the right touch. It sort of crystalizes with the juice of the fruit (I used plums) The presentation was beautiful. The only problem I had was with the mini up-side down cakes. It was really difficult to get out of the cupcake tins without it breaking apart. I will def try again another time. But overall great recipe.