Honey Upside-Down Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This honey upside down cake is one of my favorite desserts to make when I want something special without fussing around for hours. The beautiful caramelized honey and dried fruit topping looks fancy enough to impress guests, but honestly, it comes together in just an hour from start to finish. Honey brings natural sweetness along with wonderful antioxidants and antimicrobial properties that make this treat feel a little bit better for you. The dried cranberries and raisins add chewy pockets of flavor throughout, and the whole thing costs just a few dollars to make. It's the kind of cake that feels like you've spent all day baking when really you've barely spent any time at all.
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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