Honey Upside-Down Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Honey Upside Down Cake is a traditional baked dessert that combines butter, sugar and honey with dried cranberries and raisins for a rich, fruited treat. Made with all purpose flour and baking soda, this cake takes just 20 minutes to prepare and 40 minutes to bake. It suits anyone looking for a satisfying homemade cake with a distinctive caramelised topping and moist interior studded with chewy fruit.
Ella x
Ingredients
- 250butter
- 200 ggranulated sugar
- 100 gbrown sugar
- 4 eggeggs
- 150 mlhoney
- 300 gdried fruit (cranberries, raisins)(Chopped)
- 400 gall-purpose flour
- 10 gbaking soda
- 20 gsalt
- 100 mlunsalted butter, melted
- 100 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: For a crispy crust, use a mixture of butter and sugar to grease the pan.
- 2
In a medium saucepan, combine the butter, granulated sugar, and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.
Tip: This step is crucial for creating the caramelized fruit topping.
- 3
Add the dried fruit to the saucepan and cook for an additional 5 minutes, or until the fruit is tender and the mixture is syrupy.
Tip: Stir occasionally to prevent burning.
- 4
In a large mixing bowl, whisk together the flour, baking soda, and salt.
Tip: Use a digital scale for accurate measurements.
- 5
In a separate bowl, whisk together the eggs and honey until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Add the melted butter to the egg mixture and whisk until smooth.
Tip: This will help to create a moist and tender crumb.
- 7
Gradually add the dry ingredients to the egg mixture, whisking until just combined.
Tip: Don't overmix, or the cake will become dense.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 9
Arrange the cooked fruit topping over the batter, leaving a 2.5cm border around the edges.
Tip: Make sure the fruit is evenly distributed and not overlapping.
- 10
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time, or the cake will sink.
- 11
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Use a spatula to carefully loosen the cake from the pan edges.
- 12
Invert the cake onto a wire rack to cool completely.
Tip: This will help to prevent the cake from breaking or cracking.
- 13
Once cooled, slice and serve.
Tip: This cake is best served warm, but it can be stored at room temperature for up to 3 days.
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