upside down baklava cake
From my Mamaw's recipe collection.
prep time
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- FOR THE TOPPING
- 1/3 cup firmly packed light brown sugar
- 1/4 cup butter, cubed
- 3 tablespoons honey
- 1/2 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1/8 teaspoon ground cardamom
- 1 cup roasted salted pistachios, chopped
- FOR THE CAKE
- 1 2/3 cups all purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cardamom
- 3/4 cup whole buttermilk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 - eggs
- FOR THE SYRUP
- 1/4 cup honey
- 1 tablespoon fresh orange juice
How To Make upside down baklava cake
-
Step 1Preheat oven to 350F. Spray a 10 inch oven proof skillet with nonstick cooking spray. For topping: In prepared skillet, bring brown sugar, butter, honey, orange zest and juice, and cardamom to a boil over medium high heat. Reduce heat to medium low; simmer until thickened, approximately 5 minutes. Remove from heat; sprinkle with pistachios. Set aside.
-
Step 2For cake: In a medium bowl, whisk together flour, sugar, baking powder, salt, baking soda, and cardamom. In another medium bowl, whisk together buttermilk, melted butter, vanilla, and eggs. Add buttermilk mixture to flour mixture, stirring until smooth. Gently spoon batter over pistachio mixture in skillet, smoothing top with an offset spatula. Bake until a wooden pick inserted in center comes out clean, 25-30 minutes. Remove from oven; let stand 5 minutes. Place a flat serving plate over cake; carefully invert cake onto plate. For syrup: In a small bowl, whisk together honey and orange juice. Drizzle over cake.
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