Toffee Upside-Down Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This toffee upside down cake is my go to dessert when I want something impressive without spending all day in the kitchen. In just over an hour from start to finish, you'll have a stunning caramelized masterpiece that looks like you've been baking all afternoon. The walnuts add a wonderful crunch and are packed with heart healthy omega 3s, making this indulgence a bit more nutritious. Best of all, most of these ingredients are probably already sitting in your pantry, so you won't need to make a special trip to the store. Trust me, your friends and family will be asking for this recipe.
Ella x
Ingredients
- 250 gbutter
- 200 gcaster sugar
- 100 gbrown sugar
- 3eggs
- 250 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 200 gunsalted butter
- 100 mllight brown sugar syrup
- 250 mlmilk
- 2 mlvanilla extract
- 150 gwalnuts(chopped)
Detail level
Instructions
- 1
Preheat the oven to 160°C. Line a 20cm round cake pan with parchment paper.
Tip: Use a dark-coated pan to enhance the toffee color.
- 2
In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 3
In a separate bowl, whisk together the flour, baking powder, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Pour in the milk, vanilla extract, and light brown sugar syrup, and mix until the batter is smooth.
Tip: Scrape down the sides of the bowl as needed.
- 6
Pour half of the batter into the prepared cake pan and arrange the walnuts on top.
- 7
Pour the remaining batter over the walnuts.
Tip: Make sure the batter covers the entire surface.
- 8
Place the cake in the oven and bake for 40 minutes.
Tip: Check the cake after 35 minutes to avoid overcooking.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: Run a knife around the edges of the cake to loosen it.
- 10
Invert the cake onto a serving plate and peel off the parchment paper.
Tip: Drizzle with extra light brown sugar syrup, if desired.
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