breakfast

Upside Down Cakes

Sometimes things are just better upside down. Bust out the baking dish – I’m talking about delicious Upside Down Cakes!

Light and fluffy cake batter encased by a sugary-butter topping and jeweled with chopped fruits – baked until ooey gooey and caramelized. What could be better than that?

So versatile and decadent – these cakes are a total crowd pleaser and often seen during the holidays. Pineapple Upside Down Cake is by far the most popular – but there are plenty of variations that are just as scrumptious! Apples, peaches, cherries, or plums – it’s the perfect vehicle for your favorite fruit.

This d’lish dessert is sometimes considered a little retro – but that shouldn’t stop you from giving it a try. Throw in some chopped nuts or layer on a boozy caramel glaze for a fun twist. Or throw that rule book out the window and try my Oatmeal Apple Upside Down Cake for breakfast!

You can even make mini versions using your trusty cupcake tin as the baking vessel!
-Kathy

Oatmeal Apple Upside Down Cake
Makes 1 10-inch round cake, serving 8 to 10

Batter
2/3 cup rolled oats
1/2 cup golden raisins
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup boiling water
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
3/4 tsp baking soda
1/4 tsp salt

Apple layer
1 Tbsp brown sugar
1 Tbsp flour
1/2 cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
—————————–
vanilla yogurt (optional)

Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Recipe © Kathy Casey Food Studios®

Posted by Kathy on September 15th, 2020  |  Comments Off on Upside Down Cakes |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Snacks

Maple Syrup

When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.

So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!

There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.

But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.

Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!

So branch out – and discover all that maple syrup has to offer.
-Kathy

Maple Vinaigrette

Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.

Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

*Chef Note: It’s also great to shake ingredients together in a jar.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on May 14th, 2020  |  Comments Off on Maple Syrup |  Posted in appetizers, breakfast, dessert, Kathy Casey, KOMO Radio, salads, sides

Craveable Pancakes!

On those days when you have time for more than a banana for breakfast, pancakes are a great morning treat.

I always start my pancake cooking with a “sacrificial” pancake. This one’s to test the heat, unless you like them a crispier than most.

How do you know when it’s time to flip? Look for bubbles starting to dot the top, then you know it’s time to get your spatula ready!

There are many types of pancakes from good old fashioned buttermilk to corn flap jacks. Mini silver dollar sized to ones that fill up the whole plate.

Try different pancake add-ins sprinkled on just before flipping: from blueberries to slices of fresh banana, lemon zest for zing or chocolate chips for those with a sweet tooth. Or get savory with fresh corn kernels, or chopped bacon – the possibilities are endless!

Try my Pan Sized Berry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy


Photo from Dishing with Kathy Casey.

Pan-Sized Berry Pancakes with Zesty Lemon Syrup
Folding whipped egg whites into the batter makes these pancakes fluffy good.

Makes 5 to 6 pan-sized pancakes

1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. minced lemon zest
2 eggs, separated
4 Tbsp. (1/2 stick) butter, melted
2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
Zesty Lemon Syrup, warmed (recipe follows)

Mix the milk and lemon juice together in small bowl and let stand 10 minutes.

Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.

Whisk the egg yolks into the milk and lemon juice mixture.

Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.

Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.

Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.

Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.

Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.

Zesty Lemon Syrup
Makes 1 1/2 cups

1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 Tbsp. lemon zest

In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.

Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.

Chef’s Tips:
-Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.

-If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.

-If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on April 23rd, 2020  |  Comments Off on Craveable Pancakes! |  Posted in breakfast, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes

Slow Cooker Comfort

After a busy day there is nothing better than coming home to a delicious, ready-to-eat meal. Yes! It’s time to dust off the crock pot!

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning, and dinner can be ready right when you walk in the door! Simply “Set It and Forget It”!

Slow Cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy pork, or a delicious lamb curry. My recipe for Curry Chicken Thighs with Apples and Yogurt is a household favorite – it’s bursting with flavor!

And crock pots aren’t just for entrees either – I also love to make a batch of Slow-Cooker Citrus Maple Oatmeal.  Top it with some Greek yogurt, dried fruits, or coconut milk – it’s the perfect way to start off a lazy Sunday morning!

And the best part about these cozy meals? They make incredible leftovers! So turn on your crock pot and let d’liciousness simmer away!
-Kathy

Curry Chicken Thighs with Apples and Yogurt
Makes about 6 servings

1 cup apple juice
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons curry powder
4 green cardamom seed pods, crushed
1 teaspoon coriander seeds
¼ teaspoon red chili flakes
2 teaspoons salt
2 tablespoons sugar
2 cups plain yogurt
3 pounds boneless, skinless chicken thighs
½ cup chopped onion
½ cup chopped celery
¼ cup dried black currants or raisins
2 Granny Smith apples, unpeeled, cored and cut in 6 wedges each
1 large red bell pepper, cut in 1-inch dice
Fresh Italian parsley, cilantro and mint, very coarsely chopped or torn
Steamed rice or potatoes as an accompaniment

In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.

Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours.

Garnish with the fresh herbs. Serve with rice or potatoes.

Recipe created by Kathy Casey Food Studios®.

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe © Kathy Casey Food Studios®.

Oatmeal Any Time of Day

Oatmeal. We know that it makes for a hearty breakfast. The reason is that it contains soluble fiber (that stays in the stomach) helping you feel fuller, longer. This can keep you from overeating!

Eating just a half cup of oatmeal a day is enough to reap its many health benefits, such as supporting weight loss and boosting heart health to name a few.

There are a lot of varieties of oatmeal on the shelves today. Let me break it down for you. Steel-cut oats are the whole oat grain and bran, and are chopped with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before dried. The less processed the oats are, the more fiber they will contain, and the more health benefits can be gained from eating them.

On the weekend, I like to cook a big batch of steel cut oats, let them cool, then layer it in 1/2 pint jars with dried fruits, nuts and seeds. Screw on the jar lids and refrigerate for the week. In the morning just remove the lid and then heat with a little fat free coconut milk in the microwave for a quick and healthy breakfast on the go!

Citrus Upside Down Cake 2
Who’s ready for a slice of Sunkist Orange Upside-Down Oat Cake?

And don’t forget about baking with oatmeal! My favorite is Orange Upside-Down Oat Cake! Great for a special brunch topped with a dollop of Greek yogurt. D’lish! –Kathy

Orange Upside-Down Oat Cake
Great for a hearty dessert or even as a breakfast cake, served with a dollop of Greek yogurt. Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

Oats
2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

Batter
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:

  • Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
  • Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.
  • Photo and Recipe by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on February 13th, 2020  |  Comments Off on Oatmeal Any Time of Day |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Recent Posts, Recipes

    Juicing for Joy

    As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

    So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

    How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

    Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

    Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
    Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
    Slice of fresh ginger
    Apple
    Lemon Juice

    Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.


    Photo from Sunkist.com

    Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

    Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

    Carrot Collins
    Honey Mint Carrot Collins

    The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

    Happy Juicing!  –Kathy

    Posted by Kathy on January 23rd, 2020  |  Comments Off on Juicing for Joy |  Posted in breakfast, citrus, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Fruit, Kathy Casey, KOMO Radio, Lifestyle, orange, Recent Posts, root vegetables, vegetables

    Go Nuts for Almonds!

    Hail the mighty almond! The crunchy nut that’s packed with flavor and healthy goodness.

    Available in many forms – raw, toasted, milk, butter, oil, etc. – this nutty ingredient can be used in just about anything both savory and sweet dishes. Pancakes, smoothies, desserts, dips – ideas are limitless.

    And talk about versatile! It’s so easy to integrate them into your diet. That’s a good thing too – because this super food is SUPER healthy! Packed with Vitamin E and rich in dietary fiber and healthy fats. Plus they are a super protein source and easy to have a little snack baggie around for when you’re feeling hangry!

    Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track. My Cranberry Almond Crunch Slaw is the perfect healthy snack or side dish – it goes great with leftover turkey.

    One of my favorite treats these days are Skinny Dipped Almonds: Dark Chocolate Raspberry. These almonds have a light coating of dark chocolate and are dipped in raspberry powder – yum!

    So go nuts! Nuts for Almonds, that is.
    -Kathy

    Cranberry Almond Crunch Slaw
    Makes about 8 servings

    1/3 cup unseasoned rice vinegar
    1/4 cup honey
    1/4 cup sour cream or plain Greek yogurt
    1 tsp salt
    1 tsp Sriracha
    4 green onions, thinly sliced
    10 cups thinly sliced napa cabbage (about 1 large head)
    1/2 cup dried cranberries, coarsely chopped
    1/2 cup coarsely chopped fresh cilantro
    1 cup toasted sliced almonds

    In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

    The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy on December 19th, 2019  |  Comments Off on Go Nuts for Almonds! |  Posted in appetizers, breakfast, dessert, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, salads, Snacks

    The Classic Upside Down Cake gets a Creative Spin

    Not many desserts bring out a warm sense of old fashioned home cooking as much as an upside down cake. Think classic with those rings of pineapple, bright red cherries and oozy buttery brown sugar.

    Upside down cakes are pretty straight forward: gooey sugary business on the bottom, topped with fruit then cake batter. Bake, flip and serve!

    Pineapple Upside Down Cake
    Here’s the Classic
    ! But we are going to get creative!

    From peaches to pears to pineapple, almost any fruit can get the upside down treatment with this cake. And you can get creative with the cake batter too, like with my Spiced Pear Ginger Bread & Hazelnut Upside Down Cake, it’s unusual in several ways. For one thing, the cake layer is a gingerbread batter. For another, it’s baked in a Bundt pan. And it’s highly spiced and aromatic — ginger along with cloves, nutmeg and lots of cinnamon. And did I mention the cake’s enriched with hazelnuts?

    Or for a morning treat how about a Breakfast Oatmeal Apple Upside Down Cake. This moist cake is not too sweet and is a real treat for a weekend brunch. My testing and tasting team even liked it topped with a pouf of yogurt.

    If sweets aren’t your thing, try my Savory Onion Upside Down Cake made with caramelized onions, fresh thyme, baked up with an olive oil and herb studded quick bread topping. Perfect along with a green salad or a hearty bowl of homemade soup!

    So, consider upside down cakes for your next breakfast, supper or dessert. –Kathy

    Spiced Pear Gingerbread Hazelnut Upside Down Cake
    Makes 1 Bundt cake, serving 10 to 12

    Pears
    1 Tbsp butter
    2 cups 1/2-inch-diced, firm, ripe pear with skin, cored (about 2 pears or one very large pear)
    1/4 cup granulated sugar
    1 tsp ground cinnamon

    Batter
    3/4 cup boiling water
    3/4 cup molasses
    1/2 tsp baking soda
    2 cups flour
    1/8 tsp ground cloves
    1 1/2 tsp ground cinnamon
    3/8 tsp ground nutmeg
    3/4 tsp ground ginger
    1/2 tsp salt
    2 1/4 tsp baking powder
    6 Tbsp (3/4 stick) unsalted butter
    3/4 cup sugar
    1 egg
    1 1/2 tsp very finely minced fresh ginger
    1/2 cup chopped hazelnuts

    Preheat oven to 350 degrees F.

    To prepare the pears: In a 10-inch skillet, melt 1 tablespoon butter over medium high heat. Add the diced pears, 1/4 cup sugar, and 1 teaspoon cinnamon to the pan. Sauté for 3 to 4 minutes, until the pears are slightly caramelized and somewhat soft. Spoon mixture into the bottom of a 10-cup, non-stick Bundt pan.

    To make the cake batter: In a medium bowl combine the boiling water, molasses, and baking soda. Set aside.

    In a separate bowl, combine the flour, dry spices, salt and baking powder, and mix well. Set aside.

    In a large mixing bowl, beat together the butter and sugar until fluffy. Add the egg and fresh ginger, and mix well. Add molasses mixture and reserved dry ingredients, alternately, beginning and ending with the liquid, and mixing after each addition. Finally, add the chopped hazelnuts.

    Spoon batter gently into Bundt pan over the pears and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 20 to 30 minutes, or until cake tests done. (When done, cake may not entirely fill the Bundt pan. Don’t worry; this is normal for this recipe.)

    Cool to room temperature before inverting.

    Recipe © Kathy Casey Food Studios®.

    Breakfast Oatmeal Apple Upside Down Cake
    Makes 1 10-inch round cake, serving 8 to 10

    Batter
    2/3 cup rolled oats
    1/2 cup golden raisins
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1 cup boiling water
    2/3 cup, packed, brown sugar
    2/3 cup granulated sugar
    1 egg
    1/3 cup vegetable oil
    1 cup flour
    3/4 tsp baking soda
    1/4 tsp salt

    Apple layer
    1 Tbsp brown sugar
    1 Tbsp flour
    1/2 cup chopped pecans
    1 Gala apple, cored, skin on, sliced in thin wedges
    —————————–
    vanilla yogurt (optional)

    Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

    Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

    Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

    In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

    Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

    Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

    Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

    Recipe © Kathy Casey Food Studios®.

    Savory Caramelized Onion Upside Down Quick Bread
    Makes 1 10-inch savory cake, about 8 servings

    Onion layer
    1 Tbsp olive oil
    1/2 tsp butter
    2 large white onions, peeled and cut into 1/2-inch rounds
    1/2 cup garlic cloves, halved
    2 sprigs fresh thyme
    1 bay leaf
    1/4 tsp salt
    1 Tbsp white wine
    1 Tbsp red wine vinegar

    Batter
    2 cups flour
    3 Tbsp sugar
    1 Tbsp baking powder
    1 tsp salt
    1/2 cup olive oil
    3/4 cup whole milk
    2 eggs
    1 Tbsp chopped fresh chives
    1 Tbsp chopped fresh parsley

    Preheat oven to 350 degrees F.

    To prepare the onions: In a 10-inch skillet, heat olive oil and butter together over medium heat. Add onions, garlic, thyme and bay leaf. Cover, and cook over medium-low heat for 15 minutes. Stir in 1/4 tsp salt, wine and vinegar, and continue cooking, covered, for another 15 to 20 minutes until golden brown and very soft. Set aside in pan and cool to room temperature. Remove thyme stems and bay leaf. (You will be adding the cake batter to this pan.)

    To make the batter: In a large bowl, combine and mix flour, sugar, baking powder and salt. Add remaining ingredients, and mix till just combined.

    Spoon batter over onion mixture in the pan and bake in preheated oven for 35 to 40 minutes, or until quick bread layer tests done.

    Remove from oven. Run a knife around edge, carefully invert hot skillet onto a large serving plate, and remove skillet. Any onion mixture remaining in pan can be scraped out with a spatula and spread on quick bread.

    Recipe © Kathy Casey Food Studios®.

    Posted by Kathy Casey on October 3rd, 2019  |  Comments Off on The Classic Upside Down Cake gets a Creative Spin |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, sides
    Untitled