Walnut Upside Down Cake
Indulge in the rich, nutty decadence of a Walnut Upside Down Cake, the perfect blend of buttery caramel and golden, moist cake. This show-stopping dessert starts with a glossy layer of homemade caramel infused with light brown sugar, carefully topped with perfectly arranged walnut halves for a nutty crunch. The tender cake beneath is delightfully soft, thanks to a balance of whole milk and vegetable oil, and lightly scented with vanilla for a comforting flavor. Baked to perfection, this cake is inverted to reveal its stunning walnut-studded top, making it as beautiful as it is delicious. Whether served warm or at room temperature, this crowd-pleasing treat is ideal for holiday gatherings, cozy evenings, or any occasion that calls for something special.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams light brown sugar
- 120 grams walnut halves
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 milliliters whole milk
- 60 milliliters vegetable oil
Instructions
Preheat the oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 60 grams of butter over medium heat. Stir in the light brown sugar and cook until it forms a smooth caramel, about 2-3 minutes.
Pour the caramel mixture evenly into the prepared cake pan. Arrange the walnut halves on top of the caramel in a single layer. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the remaining 60 grams of butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients in three additions, alternating with the milk and vegetable oil. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Carefully pour the batter over the walnut and caramel layer in the cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it.
Place a serving plate or cake stand over the pan and carefully invert the cake. Remove the pan and peel off the parchment paper.
Let the cake cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 39.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 154 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.
