Up Side Down Flower Cake
Elevate your dessert game with this stunning Upside Down Flower Cake, a true showstopper that's as beautiful as it is delicious. Featuring a delicate layer of caramelized edible flowers that transforms into a vibrant, floral design once flipped, this cake adds a touch of elegance to any occasion. The moist, buttery sponge is infused with vanilla for a classic flavor profile, perfectly complementing the flower-topped glaze. With a balance of golden brown sugar sweetness and soft, pillowy texture, this bake is as delightful to taste as it is to behold. Perfect for springtime gatherings or as a centerpiece for tea parties, this recipe combines artistry and flavor for a dessert that’s truly unforgettable.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Granulated sugar
- 80 grams Brown sugar
- 220 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Whole milk
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1 cup Edible flowers
- 1 tablespoon Butter (for greasing pan)
- 20 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F).
Generously grease a 9-inch round baking pan with 1 tablespoon of butter.
Arrange the edible flowers of your choice on the bottom of the pan. Ensure they are flat and well-spaced for a beautiful design.
Sprinkle the brown sugar evenly over the flowers to help create a caramelized finish once the cake is baked.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer, until light and fluffy (about 3-4 minutes).
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Pour the cake batter evenly over the arranged flowers in the prepared pan.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes.
Run a knife along the edges of the cake to loosen it. Carefully invert the cake onto a serving plate. Gently remove the pan to reveal the floral design on top.
Allow the cake to cool completely before dusting it lightly with powdered sugar, if desired.
Serve and enjoy your Upside Down Flower Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 40.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 125 mg | 3% | |
*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.
