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A delicious dessert, Pomegranate Upside-Down Cake is a fun and festive way to use this seasonal fruit!

We were gifted a few pomegranates, so I immediately set out to figure out some pomegranate sweet recipes.  I love baking, and I wanted to see how pomegranates would hold up in baking.  I was pleasantly surprised.

After baking, the pomegranates were still juicy, and still gave that little pop of goodness you get with the fresh fruit.  This pomegranate upside-down cake was a bit seedy, since pomegranates are a bit seedy.  But if you love this fruit, I’m sure you’ll be used to that.

What is the easiest way to open a pomegranate?

For years I avoided pomegranates, because my only experience peeling and deseeding one was a huge mess.  It turns out there’s a right way to open a pomegranate, and once you know how to do it, you’ll be amazed that it’s not messy at all!

What is the benefit of pomegranate?

Pomegranates are very high in antioxidants, vitamin C, vitamin E, vitamin K, folate, and potassium.  It is also anti-inflammatory, so it’s great to eat if you’re trying to reduce inflammation.

If you love pomegranate, you’ll want to try out these delicious pomegranate scones. They’re so delicious!

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Yield: 8 Slices

Pomegranate Upside-down Cake

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A delicious dessert, Pomegranate Upside-Down Cake is a fun and festive way to use this seasonal fruit!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the Fruit Layer:

• 2 Tbsp. Butter
• 1/4 C. Brown Sugar
• 2 C. Pomegranate

For the Cake:

• 1 1/3 C. Flour
• 1 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/4 tsp. Salt
• 1/2 C. Butter softened
• 2/3 C. Brown Sugar
• 1 Egg
• 1 tsp. Vanilla
• 2/3 C. Sour Cream

Instructions

1. Turn oven on to 350º. While oven is heating, place 2 Tbsp. of butter in a 9 inch round cake pan, and put in oven for a couple of minutes to melt the butter.

2. Using a hot pad, tilt pan carefully to coat the bottom and sides of the pan with butter. Set pan aside until cake batter is made.

3. In a bowl, combine flour, baking powder, soda, and salt. Set aside.

4. In a Kitchenaid or stand mixer, cream butter and brown sugar on medium speed for 3 minutes, scraping occasionally. Add egg and vanilla and beat another minute.

5. Add dry ingredients and turn mixer on low. Then add in sour cream and mix until just combined.

6. Sprinkle the cake pan with the reserved 1/4 cup brown sugar. Spread pomegranate seeds over the brown sugar. 

7. Spoon the batter over the fruit, and spread out until it covers it evenly. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool for a few minutes. Then place a large plate or platter upside-down over the cake pan, and using potholders, flip the entire thing over, so the cake comes out of the pan onto the plate upside-down.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 362Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 72mgSodium: 309mgCarbohydrates: 45gFiber: 2gSugar: 26gProtein: 4g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

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