Mincemeat Upside Down Cake Simplified
Discover the irresistible charm of the "Mincemeat Upside Down Cake Simplified," a fuss-free dessert that transforms humble ingredients into a show-stopping treat. Perfect for holiday gatherings or anytime you crave something cozy, this cake marries the spiced sweetness of mincemeat with a buttery caramel base and a fluffy vanilla-infused sponge. Ready in under an hour, this simplified recipe streamlines the process without compromising on flavor—brown sugar and butter create a luscious caramel glaze, while a moist, light cake layer is gently baked to golden perfection. Inverting the cake reveals a stunning, glossy topping packed with rich, fruity notes that will wow your family and guests. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert that’s as easy as it is elegant.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 75 grams Brown sugar
- 200 grams Mincemeat
- 190 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 120 milliliters Whole milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Vegetable oil
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier release.
In a small saucepan over low heat, melt 50 grams of the unsalted butter. Stir in the brown sugar, mixing until dissolved and bubbly. Pour the mixture evenly into the prepared cake pan, spreading it to cover the bottom.
Spoon the mincemeat on top of the sugar-butter mixture, spreading it evenly to form a layer. Set the pan aside.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate large bowl, whisk together the milk, eggs, vanilla extract, and vegetable oil until well combined.
Slowly add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and lump-free. Do not overmix.
Pour the batter over the mincemeat layer in the pan, smoothing the top with a spatula to ensure even coverage.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Remove the parchment paper, if used.
Let the cake cool slightly before serving. Enjoy as-is or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 526.3 g | 191% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 360.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 362 mg | 28% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 961 mg | 20% | |
*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.
