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Upside Down Pomegranate Cake

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Adjust Servings:
1 cup pomegranate arils
2 tsp castor sugar
1 tsp corn flour
1 tsp lemon juice
1 1/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, soft
1/2 cup castor sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
2 tsp lemon zest
1/2 cup milk

Upside Down Pomegranate Cake

  • Serves 8
  • Medium


  • Cake:



Happy New Year! I hope you all have had a fabulous celebration last night and are well recovered to face Monday this year!

So this is my attempt in 2018 to stay true to the core of Kitchen Therapy – home cooking.

This is a twist on the pineapple upside down cake – I had a bunch of pomegranates left which I had the urge to bake with. I tried this upside down version paired with a citrus vanilla cake and the mistake I made was to not line my cake tin like a sensible person – which is why some of my pomegranates fell off unappealingly – but that’s the joy of home baking and cake – as long as it tastes good, who cares?

So, please do line your cake tin at the bottom for ease and a much prettier cake than mine!

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Pomegranate topping

Stir the pomegranate with the sugar, lemon juice and corn flour and set aside.



Preheat the oven to 200°C and grease and line a 9” cake tin with butter paper/parchment paper.
In a mixing bowl, whisk the butter and sugar until light and creamy.
Add the eggs, vanilla and lemon extract and whisk for a few more minutes.
Then add the lemon zest, baking powder, baking soda and salt and give a few stirs.
Then alternate between the milk and flour three times, starting with the flour and folding the batter lightly, careful not to over mix.
Spread the pomegranate at the bottom of the cake tin.
Pour the cake batter over the fruit and even out the top with a spatula.
Bake for 25 minutes.
Allow the cake to cool for 5 minutes in the tin before turning out on serving plate.
Gently remove the butter paper.

Kamini Patel

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