Salted Caramel Upside-Down Cake
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Salted Caramel Upside Down Cake is a buttery cake topped with a glossy caramel layer and finished with flaky sea salt. This dessert combines all purpose flour, eggs, vanilla, granulated and brown sugar, caramel sauce and heavy cream for a rich, indulgent treat. With 25 minutes of preparation and 35 minutes in the oven, it suits anyone looking to impress with a showstopping dessert that takes less than an hour from start to finish.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 10 mlvanilla extract
- 10 gkosher salt
- 5 gflaky sea salt
- 100 gbrown sugar
- 100 mlheavy cream
- 200 gunsalted caramel sauce
- 30 gbutter for greasing
Detail level
Instructions
- 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
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
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
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
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
In a separate bowl, whisk together the eggs and vanilla extract.
Tip: Whisk the eggs until they become light and fluffy.
- 7
Add the wet ingredients to the dry ingredients and mix until just combined.
Tip: Be careful not to overmix the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 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
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
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
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.
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