CAKE

Caramelized Upside-Down Fruit and Nut Cake

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Caramelized Upside-Down Fruit and Nut Cake

Description

A buttery, golden cake topped with a sticky layer of dried fruits and nuts in a rich caramel glaze. Perfect for the holidays or any time you want something a little indulgent with texture and depth.

Ingredients

For the Topping

  • ½ cup (100g) light brown sugar

  • ¼ cup (60g) unsalted butter

  • 2 tablespoons honey or maple syrup

  • ½ cup dried cherries or cranberries

  • ¼ cup dried apricots, halved or chopped

  • ¼ cup pecans or walnuts

  • ¼ cup whole blanched almonds

For the Cake

  • 1½ cups (190g) all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup (113g) unsalted butter, softened

  • ⅔ cup (135g) granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup (120ml) sour cream or plain yogurt

  • ¼ cup (60ml) milk

  • ½ cup mixed dried fruit (same as topping, chopped if large)

Instructions

1. Prepare the Topping

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.

  2. In a small saucepan, melt butter, brown sugar, and honey over medium heat. Stir until smooth and bubbling.

  3. Pour the mixture into the bottom of the prepared pan.

  4. Arrange the dried fruits and nuts over the caramel layer in a single, decorative layer.

2. Make the Cake

  1. In a bowl, whisk flour, baking powder, baking soda, and salt.

  2. In a large mixing bowl, cream butter and sugar until fluffy.

  3. Add eggs one at a time, beating well. Stir in vanilla.

  4. Mix in the sour cream.

  5. Add the dry ingredients in two batches, alternating with the milk. Mix until just combined.

  6. Fold in the chopped dried fruit.

3. Bake

  1. Carefully spoon the batter over the fruit and nut topping. Smooth the surface gently.

  2. Bake for 35–40 minutes or until golden and a toothpick comes out clean.

  3. Let cool in the pan for 10–15 minutes. Run a knife around the edges, then invert onto a serving plate. Peel off parchment if used.

Tips

  • Use any mix of dried fruit: golden raisins, dates, figs, or prunes work well.

  • Toast the nuts beforehand for extra flavor.

  • Serve warm or at room temperature. This cake keeps well and tastes even better the next day.

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