0 0
Granny Gretas Upside Down Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
100 g chocolate, with nuts (usually 1 slab)
1 (397 g) can sweetened condensed milk
180 ml butter
250 ml caster sugar
2 extra large eggs, beaten
1 teaspoon vanilla essence
375 ml cake flour or 375 ml all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder, 15 ml (not soda)
175 ml buttermilk

Nutritional information

610.8
Calories
279 g
Calories From Fat
31 g
Total Fat
18.9 g
Saturated Fat
124.9 mg
Cholesterol
514.9 mg
Sodium
78.9 g
Carbs
2.9 g
Dietary Fiber
53.5 g
Sugars
10.7 g
Protein
138g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Granny Gretas Upside Down Cake

Features:
    Cuisine:

    Zurie, this was a good flavoured cake and easy to make. I had great difficulty in getting the cake out of the pan both times that I made it. As discussed, the paper lining must go all the way up the sides and it is best to use a loose bottomed pan otherwise the cake breaks away from the topping. I will make this again because it is a good cake! Thanks for submitting.

    • 115 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Granny Greta’s Upside Down Cake, This is no ordinary upside-down cake with fruit! It is an ancient recipe from my beloved granny who died in ’73 It won me the top prize in a local cake recipe competition a few years ago, and earned me, oh joy, a new mixer plus attachments! Easy, delicious, really worth trying I apologize for the metric measures, but I’m in South Africa and this one I can’t readily change to Imperial Please read through, for as easy as the cake is to make, it is made in 2 stages, and the cake tin should be well prepared The topping is rich and delicious, the cake is simple — otherwise it would be too rich , Zurie, this was a good flavoured cake and easy to make I had great difficulty in getting the cake out of the pan both times that I made it As discussed, the paper lining must go all the way up the sides and it is best to use a loose bottomed pan otherwise the cake breaks away from the topping I will make this again because it is a good cake! Thanks for submitting , The icing was delicious, but the cake was just average


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Postscript, Actually: I Have Had Complaints That the Cake Sticks. Point Taken -- but It Should Be Clear That the Tin Should Really Be Well Prepared. the Best Tin For This Is the Loose-Bottomed Kind. Cut a Round of Nonstick Baking Paper Larger Than the Bottom of the Cake Tin, Grease Tin Well With Butter (not Marge, Which Sticks), Lay the Round Over It and Press the Excess Paper Up Against the (greased) Tin. This Will Prevent the Oily Liquid from the Choccie Layer Escaping While Baking. Grease the Bottom Paper Again. Grease the Sides, and Best Cover That With Nonstick Paper as Well, and Grease Again. This Preparation Is a Bit of a Pain, and I've Had No Trouble With This Cake Sticking, but It's Obvious One Does Have to Prepare the Tin Well. Put the Cake on a Smallish Cookie Tin -- in Case Some of the Topping Does Escape. You Don't Want a Mess in Your Oven.

    2
    Done

    Preheat Oven to 180 Deg C/350 Deg F. Grease a Cake Tin of 24 Cm in Diameter With Butter. Line With Baking Paper, and Grease the Paper With Butter as Well.

    3
    Done

    Break Up the Chocolate Bar, and Melt in a Pot With the Tin of Sweetened Condensed Milk Over Medium Heat, Stirring, Until Smooth. Scrape Out Into the Prepared Greased Tin, and Tilt Until This Mixture Is Level. Put Into Your Freezer, Making Sure That the Tin Is Standing Level. Don't Freeze! You Only Want to Firm It Up.

    4
    Done

    Next, Cream the Butter and Sugar (you Can Add a Squirt of Lemon Juice to Speed Up the Process).

    5
    Done

    Beat the Eggs and Vanilla in Another Small Bowl.

    6
    Done

    Add to the Butter-Sugar Mixture and Beat Well Together.

    7
    Done

    Add the Dry Ingredients and the Buttermilk and Mix Well.

    8
    Done

    Ladle the Batter Carefully Over the Hardened Chocolate-Condensed Milk Layer, and Level the Batter.

    9
    Done

    Bake For About 1 Hour or Until a Skewer Inserted Into the Centre Comes Out Clean.

    10
    Done

    Leave to Cool in the Pan For About 30 Mins., and Then Invert on to a Cake Plate.

    11
    Done

    Remove the Baking Paper Carefully. the Topping Might Have Made Little Air Holes, Which Is Normal and Can Be Disguised If You Prefer.

    12
    Done

    If You Want to, Decorate With Fresh Garden Mint and Sour Cherries, or Sift Confectioner's Sugar Over One Half and Cocoa Powder Over the Other Half. You Could Also Use Whipped Cream, but I Find That Overly Rich With This Cake.

    Avatar Of Taylor Wong

    Taylor Wong

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Beautiful Quiche Lorraine
    previous
    Beautiful Quiche Lorraine
    Fall-Off-The-Bone Beef Roast
    next
    Fall-Off-The-Bone Beef Roast
    Beautiful Quiche Lorraine
    previous
    Beautiful Quiche Lorraine
    Fall-Off-The-Bone Beef Roast
    next
    Fall-Off-The-Bone Beef Roast

    Add Your Comment

    5 + nine =