Topsy Turvy Cupcakes Recipes

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TOPSY TURVY NUTTY RHUBARB CAKE

Make and share this Topsy Turvy Nutty Rhubarb Cake recipe from Food.com.

Provided by loof751

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13



Topsy Turvy Nutty Rhubarb Cake image

Steps:

  • Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
  • Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
  • In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
  • Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
  • Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
  • While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
  • Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
  • Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
  • Allow the cake to cool before serving. Serve at room temperature or chilled.

Nutrition Facts : Calories 255.3, Fat 8.8, SaturatedFat 3.3, Cholesterol 29.7, Sodium 93.9, Carbohydrate 38.5, Fiber 1.6, Sugar 24, Protein 6.9

16 ounces frozen rhubarb, thawed (about 3 cups chopped)
1 cup sugar
1/4 cup flour
15 ounces part-skim ricotta cheese (about 1 3/4 cups)
1 egg
1/4 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon butter, melted
2 tablespoons brown sugar
2 1/4 ounces macadamia nuts (about 1/2 cup chopped)
1/4 cup corn, flake crumbs

TOPSY-TURVY BANANA CRUNCH CAKE

Make and share this Topsy-Turvy Banana Crunch Cake recipe from Food.com.

Provided by CrystalRN

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 10



Topsy-Turvy Banana Crunch Cake image

Steps:

  • Preheat oven to 350°F Lightly grease 8-inch square baking pan.
  • Combine oats, brown sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans.
  • Combine cake mix, sour cream, banana and egg in medium bowl. Beat with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Top with remaining battter and topping.
  • Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.

Nutrition Facts : Calories 245.6, Fat 11.6, SaturatedFat 4.2, Cholesterol 36.5, Sodium 221.1, Carbohydrate 33.2, Fiber 1.3, Sugar 18.5, Protein 3.4

1/3 cup uncooked old fashioned oats
3 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
2 tablespoons chopped pecans
1 (9 ounce) package yellow cake mix, without pudding in the mix
1/2 cup sour cream
1/2 cup mashed banana (about 1 medium)
1 slightly beaten egg

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