Toffee Upside-Down Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Toffee Upside Down Cake is a rich and indulgent dessert featuring a caramelised toffee base topped with a moist vanilla sponge studded with walnuts. Made with butter, caster sugar, brown sugar, eggs, flour and baking powder, this cake takes just 20 minutes to prepare and 40 minutes to bake. It suits anyone craving a showstopping homemade treat that combines buttery sponge with deep toffee flavours.
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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