Star Fruit Upside-Down Cake

If you have around 1 hour and 50 minutes to spend in the kitchen, Star Fruit Upside-Down Cake might be an awesome lacto ovo vegetarian recipe to try. One portion of this dish contains about 6g of protein, 22g of fat, and a total of 372 calories. For 98 cents per serving, you get a side dish that serves 8. Head to the store and pick up starfruit, unsalted butter, light brown sugar, and a few other things to make it today. Many people made this recipe, and 144 would say it hit the spot. It is brought to you by Foodnetwork. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Pineapple (or Other Fruit) Skillet Upside Down Cake, Upside-Down Apple Cake with Whiskey-Soaked Fruit, and Star Fruit Salad.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan. For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside. For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside. Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour. Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

 

Step by step:

1. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.

2. For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave.

3. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.

For the cake

1. Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes.

2. Let cool, then pulse in a food processor until finely ground.

3. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.

4. Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes.

5. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.

6. Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter.

7. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes.

8. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter.

9. Let cool completely before serving.

Nutrition Information:

covered percent of daily need