Upside-Down Coffeecake
A delightful upside-down coffeecake featuring a sweet apple jelly base topped with chocolate chips, perfect for breakfast or dessert with a rich, fruity, and chocolaty flavor profile.
Ingredients
- 3/4 cup apple jelly
- 1 (16 oz.) package pound cake mix ⓘ
- 1 cup chocolate chips
Instructions
- Grease and flour a 9-inch square baking pan. Spread jelly evenly onto bottom of pan.
- Prepare cake batter according to package directions. Stir in 1/2 cup milk and 1/2 cup chocolate chips.
- Pour batter over jelly layer, spreading gently and evenly. Sprinkle remaining 1/2 cup chips over top.
- Bake in a 325°F (165°C) oven for 50 to 55 minutes until cake springs back when touched lightly.
- Cool 5 minutes in the pan. Invert onto a serving plate. Cool at least 15 minutes before serving.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the cake batter. If you don’t have apple jelly, apricot or peach preserves can be used as a substitute. You can also experiment with different types of chocolate chips, such as dark or white chocolate, to enhance the dessert's profile. Make sure to let the cake cool slightly before inverting to prevent it from breaking.
Serving Suggestions
This upside-down coffeecake is delightful served warm, perhaps alongside a scoop of vanilla ice cream for a decadent treat. Pair it with a cup of coffee or tea for a cozy brunch or dessert. For an extra touch, drizzle with a simple glaze made from powdered sugar and milk. It also pairs beautifully with the Tea Recipe for a lovely afternoon delight.
Storage & Reheating
Store leftover upside-down coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for 10-15 seconds until warm, or place in a preheated oven at 350°F (175°C) for about 5-10 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Upside-Down Coffeecake contains roughly 244 calories, with 7g protein, 23g carbohydrates, and 16g fat. It is a good source of protein (14% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a homemade pound cake instead of a mix?
Yes, you can absolutely use a homemade pound cake recipe. Just ensure the batter is similar in consistency to the boxed mix to achieve the right texture. Bake time may vary slightly, so keep an eye on the cake as it bakes.
What can I use instead of chocolate chips?
If you prefer not to use chocolate chips, consider adding chopped nuts, such as walnuts or pecans, for a crunchy texture. You can also try dried fruits like cranberries or cherries for a sweeter and tart flavor profile.
How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched and a toothpick inserted in the center comes out clean. Baking times may vary slightly based on your oven, so start checking around the 50-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).