Savor The Unique Upside-down Cheesy Beef Cake Today (Print version)
A sliceable upside-down cheesy beef cake with seasoned ground beef, creamy cheddar, and golden pastry.
# Ingredients:
For the pastry and beef
01 -
1 sheet refrigerated pie crust or puff pastry, thawed if frozen
02 -
1 tablespoon butter or cooking spray, for greasing the pan
03 -
1 lb (450 g) ground beef, preferably 85 percent lean
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
3/4 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the cheese topping
08 -
1 cup (115 g) freshly shredded cheddar cheese
09 -
4 oz (115 g) cream cheese, softened
10 -
1/4 cup (60 g) sour cream
11 -
1 tablespoon Worcestershire sauce
12 -
1/4 cup (60 g) ketchup
13 -
2 tablespoons yellow mustard or Dijon mustard
14 -
1 tablespoon chopped parsley or chives, optional
# Instructions:
01 -
Heat the oven to 375 F (190 C). Grease a 9-inch round cake pan with butter or cooking spray.
02 -
Lay the cold pastry into the pan and press it gently over the bottom and slightly up the sides. Trim any large overhang.
03 -
In a bowl, mix the ground beef with garlic powder, onion powder, salt, and black pepper. Press it evenly over the pastry without compacting it too firmly.
04 -
Bake for 15 minutes. Carefully tilt the pan and spoon off excess grease, keeping the beef layer in place.
05 -
Stir the cheddar, cream cheese, sour cream, Worcestershire sauce, ketchup, and mustard until thick and spreadable.
06 -
Spread the cheese mixture over the beef. Return to the oven for 15-18 minutes, until bubbly and the beef reaches 160 F in the center.
07 -
Let the cake rest for 5-10 minutes. Run a knife around the edge, place a large plate over the pan, and invert carefully. Garnish with parsley or chives if using.
# Good to know:
01 -
Resting before flipping helps the cheese set enough for cleaner slices.
02 -
Use a 9-inch round pan with sides at least 2 inches high.
03 -
Nutrition is an estimate per serving.