Pomegranate Upside Down Cake

2012, people!

We’re all over it!

And it’s all over us!

All over our checkbooks, our cell phones, our Day-Timers, what have you.

Let’s celebrate.

Personally, I’m incredibly excited about 2012.

We’ll be electing.
We’ll be Olympicing.
We’ll be Hobbiting.

And we just may be churning out a tasty treat or two from this here kitchen.

Because 2012 is destined to be such a winner, I definitely chose to spend its very first day being responsible.

I thought hard about my resolutions and I was committed to those initial auspicious moments.

Let me break it down for you.

Resolution #1: Stop eating like a 5th grader.

Done.
Obvi.
Oh, wait.

Chips & salsa for breakfast and Pomegranate Upside Down Cake for lunch and dinner don’t qualify? Whatever.

Tomorrow, tomorrow, I love ya, tomorrow…

Sing it with me brothers and sisters.

Resolution #2: Be more efficient.

File your taxes! Pay your bills! Bake a cake! Twitter a tweet! All simultaneously!

No wait! Sit on the couch and watch a day-long marathon of Jersey Shore!

#done

And you may want to stay away from my Twitter feed today. It will likely be chock full of all kinds of #snookie_monster, #crocadilly, and #grenade references. Fair warning.

#DontJudge

Oh, look! She’s going for a triple-double with Resolution #3: Drink more water!

Watch as she guzzles soda, downs milk and juice, and studiously avoids eye contact with those gallons of freshly filtered agua!

What a winner! Dry as a desiccated raisin, yes. But a winner!

My name is Meagan.
My nickname is Scarletta.
My Hobbit name is Lalia Brownlock.
And my Jersey Shore name is Joanie Mozzarella.

I may be an inefficient, dehydrated, chicken nugget & frozen pizza devotee, but I promise to bring you some most excellent things throughout 2012.

Get excited. Get jazzed. Get hungry.

#FistPump

Pomegranate Upside Down Cake

1/3 c. + 1/2 c. unsalted butter, softened, divided
3/4 c. dark brown sugar, tightly packed
1 1/2 c. + 1/2 c. pomegranate seeds (Please note that you can choose to harvest these seeds directly from the fresh fruit, or go the lazy route like I did and use the prepackaged fresh arils from POM Wonderful. Either way you will need approximately 3 fresh pomegranates or 3- 4 ounce containers of fresh arils.)
2 c. all-purpose flour
1 c. white sugar, granulated
1 3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
1/2 c. pomegranate juice
1/2 c. milk, whole
1 tsp. vanilla extract
1 c. heavy cream (optional, for use as garnish; please see serving notes below)

Preheat oven to 350°.

A note on baking this cake:  I opted to bake my cake in a 9″ springform pan so that it would have enough room to rise without overflowing a standard-depth cake pan. But depending on your springform, some of the melted brown sugar and juice from the pomegranate seeds may leak out of the pan. So I baked my cake on a rimmed sheet pan – no sweat. The leakage won’t detract at all from the flavor or appearance of your cake, you’ll just want to use the sheet pan to contain it so that you don’t wind up with an apocalyptically messy oven. Alternatively, if you have a deep 9″ cake pan, you could simply use that.

Line a 9″ round springform pan with parchment and lightly grease the sides. Spread 1 1/2 cups of pomegranate seeds as evenly as possible over the bottom of the lined pan, place the pan on a rimmed baking sheet and set aside.

In a small saucepan, melt 1/3 cup of butter and the brown sugar over medium heat, stirring often. Once the mixture has melted, pour it over the pomegranate seeds and spread it as evenly as possible.

Meanwhile, in a large bowl, cream the remaining butter and sugar until light and fluffy. Add the eggs and continue to beat. Add the salt, vanilla, baking powder, flour, milk and pomegranate juice, beating until just mixed into a uniform batter. Pour the batter over the seed and sugar mixture and spread evenly. Rap your pan several times on the counter just to remove any air bubbles. Bake your cake for approximately 55 minutes or until slightly golden and puffed. AGAIN, don’t panic when your springform pan leaks out of its bottom while baking – you will have placed it on a rimmed baking sheet so the leak is contained and the cake will still rock.

Remove the baked cake and allow it to cool completely. Once cool to the touch, remove the spring edges of the pan and invert the cake, removing the pan bottom and paper liner.

Serving Notes:  Once I inverted this cake, I opted to serve it with 1 cup of fresh whipped cream on top. The cake was still warm so the heavy cream melted around the cake, creating a final presentation that resembled a classic tres leches cake. The cake itself is dense, sweet and rich with pomegranate flavor so I found that all of that cream offered a lovely balance and obviously kept the cake extremely moist. You do not have to serve the cake with any whipped cream or any of the 1/2 cup of pomegranate seeds that I chose to use as a garnish. Just keep in mind that if you do choose to go the cream route and you top your cake while it’s still warm as I did, you’ll want to serve the cake on a rimmed platter so that your cream doesn’t melt all over your lovely tablescape.

YIELD:  8 – 10 servings

Comments

    • 73

      Meagan says

      You’re so welcome, Tesi! I’m very happy to hear that you are enjoying this recipe – it’s especially fun to serve a cake like this at this time of year, don’t you think?

  1. 75

    Lynda says

    I have just tried Pomegranates for the first time in my life (eek in my 40′s) and wow, what a wonderful fruit. Now I am looking for recipes and this one definitely fits the bill. Thank you so much for the inspiration!

  2. 79

    Victoria says

    Hello!
    I just baked this in my brand new bundt pan and it turned out great! it is so delicious!!!
    Thanks for your blog, I love it!

    Victoria

  3. 81

    says

    Joanie Mozzarella made me crack up! What a beautiful looking cake, love all things pomegranate! Also really loving the blue dinner napkin in your photos!

  4. 86

    says

    Delicious! And yes, chips and salsa does qualify as dinner as long as there is cake involved too! I do the same at times :) Happy New Year!

  5. 89

    Nancy says

    OMG…I saw this on another food blog I follow and couldn’t resist checking it out! I’m a recipe junky who collects cookbooks, and I also LOVE to find new ideas to make cooking fun and tasty! The idea of using poms is something I’ve never thought about because I’ve only ever seen pineapple versions, which are honestly not my favorite thing in a cake. My family has been eating a lot of pomegranates lately so I’m thinking this is just another way for us to enjoy this fabulous fruit. I love that you put cream on top…it looks absolutely amazing!! Thanks for the recipe – I can’t wait to try it out on my family and I will definitely be following your blog from now on to see what else you come up with :-)

  6. 94

    says

    This cake is gorgeous!!! I looove pomegranate. Which, as you know, is a super healthy and antioxidant rich food. So there are some vitamins in there! Congrats on Top 9.

  7. 95

    says

    I haven’t taken the time to comment on nearly enough blog posts in the past few weeks (shame on me) but I HAD to stop and take the time this morning.

    What a funny, inspiring post. And that cake? Girl…you’re killing me. I have a pomegranate right here, just dying to be turned into your Pomegranate Upside Down Cake. So much for my plan to count calories in 2012. (That ridiculous resolution always bites the dust first anyway.)

    As of 2 minutes ago I’m following you on Twitter.
    Can’t wait to see what else you’re up to.
    And congrats on making the Daily Buzz!

  8. 97

    says

    Girl, you are such a hoot! But I can totally relate to those resolutions – and doing the complete opposite of them =)

    This cake sounds super duper tasty!

  9. 101

    says

    I’m going to be writing 2011 on my notebook for a few more weeks I think… Great resolutions, take them slowly, it’s hard to change! Feel free to eat more cake for breakfast. :)

  10. 102

    says

    Amen to that!!!!!
    I so need this list on my fridge, on the mirror and next to my bed!:))))
    Your recipe sound fantastic and look like something I would def eat for – breakfast!:) Thanks for sharing and have a AMAZING NEW YEAR!!!!!!!!!!

  11. 104

    says

    I know how to formulate my stripper name (you know, your first pet and the street you grew up on—or something like that—mine is Bubbles Hudson—seriously.) How does one get to his/her Joisey Shore name, please?

  12. 106

    says

    So…Lalia…you made me happy this afternoon, your post is so funny.
    I never cook with pomegranate, I always find it difficult to work with because the seeds, but I really like how you cake looks, maybe this can be one of my 2012 resolution, try to add pomegranate to my recipes.

  13. 107

    says

    Your Jersey Shore name had me laughing out loud…. LITERALLY … and I’m at work… which is not good. lol! And as always Scarletta …. LUV the cake! (and eating like a 5th grader!)

  14. 115

    says

    I’ve been craving the pineapple version…but may have to switch it up now. My hobbit name is Azaelia Grubb of Little Delving.

    #nerd.

  15. 116

    says

    I need to pop by more often…you always put a smile on my face! I sort of like eating like a 5th grader…harumph. Especially if it involves pomegranate upside down cake for lunch :)

    • 125

      Meagan says

      Gerry, I accomplish this by simply reminding myself of how much water is actually in the Diet Coke, cup of coffee, etc. that I am currently drinking. I have thusly instantly anointed myself a multi-tasker and can therefore feel immediately fantastic about my efficiency, water intake and productivity.

  16. 130

    says

    Jersey Shores? How about a day long “Sister Wives” marathon? I did that once. I think we’re even, so no judgy judgy here! Happy New Year Meagan, here’s to lots of resolution breaking in the year to come!

  17. 131

    says

    #MadeOfAwesome! You are way too cool for silly things like “resolutions” …..whatev! This cake is WAY too cool to just sit out here alone – I’m gonna #stumbleit.

    Happy New Year and glad you’re back!

  18. 133

    says

    Oh wow, what a gorgeous cake! I’ve never actually had a cake so full of pomegranate, I really only have had pomegranate raw or as a topping. It looks fabulous!

  19. 134

    says

    The cake looks amazing! I love the pomegranate idea, I’m going to have to try that out. I secretly love jersey shore also, hilarious #fistpump!

    • 140

      Meagan says

      Please do, Lane! If you can resist digging in before the cake cools, you’re a way better person than I.

      • 141

        Lane AKA Amaranth Bracegirdle says

        Well, I was able to let it cool. But of course, I got so excited about making it that I didn’t exactly start out with the butter as softened as it should be. I took the dog for a walk and pondered if I should throw the whole thing out and start over, but I decided to continue, and it turned out fine…more than fine! It’s the best cake I’ve ever made! I would have posted a picture of it but not quite sure how to do that from here, but if this going to be what 2012 looks like, this should be a year to remember indeed! Thank you Scarletta!

        • 142

          Meagan says

          WOOT! That’s awesome, Lane! And I’m actually going to be starting a ‘digital scrapbook’ page so please do send your photo to me at meagan (at) scarlettabakes (dot) com whenever you have a moment. I’m so glad the cake was a hit!!

          • 143

            Lane says

            Ok, so the REASON I was able to wait is because we were going to the theatre, so when we came back, I had to have a piece before I went to bed. I took a picture of before I ate it, even though I was planning on taking a picture of the rest of the cake at work before I cut it up. Today I got it all arranged, went back to get my camera, and by the time I got back, it was already a pomegranate mob scene. But the picture of the lone piece is still a thing of beauty, and I will send it to you!

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