Salted Caramel Upside-Down Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.

   Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.

2. 2

   In a medium saucepan, melt the butter and brown sugar over low heat, stirring occasionally, until the sugar has dissolved.

   Tip: This will create the caramel sauce at the bottom of the cake.

3. 3

   Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until the caramel turns a deep amber color.

   Tip: Be careful not to burn the caramel.

4. 4

   Remove the saucepan from the heat and stir in the heavy cream. Let cool slightly.

   Tip: The cream will help to thin out the caramel slightly.

5. 5

   In a large bowl, whisk together the flour, granulated sugar, and kosher salt.

   Tip: Make sure to whisk the flour and sugar well to remove any lumps.

6. 6

   In a separate bowl, whisk together the eggs and vanilla extract.

   Tip: Whisk the eggs until they become light and fluffy.

7. 7

   Add the wet ingredients to the dry ingredients and mix until just combined.

   Tip: Be careful not to overmix the batter.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed.

9. 9

   Pour the caramel sauce into the bottom of the cake pan, leaving a 1cm border around the edges.

   Tip: This will create the caramel sauce at the bottom of the cake.

10. 10

    Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

    Tip: The cake is done when it is golden brown and springs back when touched.

11. 11

    Remove the cake from the oven and let cool in the pan for 5 minutes.

    Tip: This will help the cake to release from the pan.

12. 12

    Run a knife around the edges of the cake to loosen it, then invert onto a plate.

    Tip: This will reveal the golden brown goodness of the caramel sauce.