Thursday, March 31, 2011

Upside Down Cooking

It's a recipe.  From me to you.  You can thank me later.

I know...I know.  I can't cook.  Well, if a non-cook posts a recipe, you know it must be easy.  Think about it:  I can't cook, but this is one thing my family loves.  Besides, I'm locally famous for it (as in "several people in church have tried it and no one has died yet").  And since I'm so renowned, I thought I'd share it with you.  First, however, I had to standardize it.  I actually measured all the ingredients last night instead of just throwing them in the bowl, and I even timed how long to bake it.

This recipe is great for a quick dinner on a busy weekday or a slightly fancy Sunday breakfast that bakes while you get ready for church.  Scramble some eggs and you're good to go.  I also prepare it, by request, when my daughter has a sleepover, and for my Sunday School students' birthdays.  You can even have it for dessert.

We call it Oven Pancake.  I'll think of some fancy title for it, though, since this is An Official Blog Recipe.  It was originally supposed to be some Dutch apple puff pancake thing, but as I said I can't cook, and mine never puffed, nor did any Dutch people ever request any.  Since it didn't work as planned, I tweaked it until I liked it.

Oh - if you want it to look fancy, slice the fruit instead of chopping it and lay it neatly in the pan.

Upside Down Dinner Pancake
Makes 8 large servings
Can be halved and baked in a regular cake pan

1/3 stick butter
Brown sugar
Cinnamon (other spices, if you like)
2 c peeled, chopped fruit.  Apples, blackberries, frozen (thawed) peaches or blueberries work well
2 c flour
1/3 c sugar (I usually use more because we like it sweet)
1 t salt
2 T baking powder
2 eggs
2 T vegetable oil
1 1/4 c water

Preheat oven to 350*.  While it's heating, place butter in 9x13 baking pan and melt in oven.

Mix flour, sugar, salt, and baking powder in large bowl.  Add eggs, oil and water, and stir until combined well.  Batter will be thick and possibly lumpy.

Once butter has melted, liberally sprinkle brown sugar (leave it clumpy) on the butter, then sprinkle with cinnamon.  If using apples, I add allspice; for peaches, I like to add ginger.

Place fruit in a single layer on top of brown sugar.  Pour batter on top of fruit, being careful to cover as much fruit as possible.

Bake for one hour, or until toothpick inserted comes out clean.  Let cool a few minutes.  Cut into eight pieces for dinner or breakfast, more for dessert.  To serve, remove from pan with a cake server and flip upside down onto plate.

Serve with maple syrup, but don't expect people to use any.

You're welcome.


  1. Sounds good! I'm going to show this recipe to my daughter, who has been bugging me to let her make breakfast lately, and have her make it for us. I promise to report back with our honest findings when we get around to making it!

    (I liked the part where you mentioned that "no one has died yet". I snickered out loud, and found it quite reassuring!) I say "snicker" so as not to engage in hyperbole. Although, I have used exclamation marks in this comment.

  2. This sounds delicious and like something my daughter would LOVE to make!

    Just so you know, I've been enjoying your blog! :)

  3. Hmmm...I know I posted a reply to Susan...Looking forward to your reply, Susan, and since you're a gracious lady I don't have to warn you to speak the truth in love, either!

    Did you read the previous post about books as friends? I think I retracted my concern about exaggeration. Hyperbolize away!

    Debbie, great to see you along for the ride!