Date Pudding Upside Down Cake
Indulge in the irresistible charm of a Date Pudding Upside Down Cake, a nostalgic dessert that combines the gooey decadence of caramelized brown sugar with the natural sweetness of tender pitted dates. This stunning upside-down cake features a luscious caramel layer topped with plump, softened dates, all crowned by a moist, buttery sponge infused with warm vanilla notes. The unique technique of soaking dates in baking soda and boiling water ensures an exceptionally soft texture that melts in your mouth. Perfect for cozy gatherings or special occasions, this show-stopping cake is best served warm, paired with a generous drizzle of heavy cream or a scoop of creamy vanilla ice cream. With just 30 minutes of prep time, this crowd-pleasing dessert is your ultimate comfort food masterpiece!
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Recipe Information
Ingredients
- 1 cup (divided) Unsalted butter
- 1 cup (packed) Brown sugar
- 2 cups (chopped) Pitted dates
- 1 cup Boiling water
- 1 teaspoon Baking soda
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup (optional, for serving) Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Optionally, line the bottom with parchment paper for easy removal.
In a small saucepan over medium heat, melt 1/2 cup of the butter. Add the brown sugar and stir until smooth and combined. Pour this mixture into the prepared cake pan and spread it evenly.
Distribute the chopped dates evenly over the caramel mixture in the pan. Set aside.
In a heatproof bowl, combine the boiling water and baking soda. Stir in the remaining chopped dates and let them soak for 5-10 minutes, softening the fruit.
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 1/2 cup of butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the soaked dates and their soaking liquid. Begin and end with the flour mixture. Stir until just combined, being careful not to overmix.
Pour the batter evenly over the dates and caramel in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Run a knife around the edge to loosen, then carefully invert the cake onto a serving plate. Tap the bottom of the pan gently to release the cake.
Serve warm, optionally with a drizzle of heavy cream or a scoop of vanilla ice cream for added richness.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 73.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
