Caramel-Date Upside-Down Cake
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
37
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Lemon Juice (fresh)1 tsp
Salt1.75 cups
Cake Flour1 tsp
Baking Powder1 tsp
Baking Soda1 cup
Sugar1 tsp
Vanilla Extract2 large
Egg (room temperature)2 cup
ButtermilkDirections:
1
For topping: Preheat oven to 350°F
2
Place sugar and butter in 9-inch-diameter metal cake pan with 3-inch-high sides
3
Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes
4
Whisk in lemon juice and salt
5
Remove from heat and cool 5 minutes
6
Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely
7
Preheat oven to 350°F
8
Place sugar and butter in 9-inch-diameter metal cake pan with 3-inch-high sides
9
Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes
10
Whisk in lemon juice and salt
11
Remove from heat and cool 5 minutes
12
Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely
13
For cake: Sift first 4 ingredients into medium bowl
14
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy
15
Beat in vanilla, then eggs, 1 at a time
16
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions
17
Spoon batter over topping in pan
18
Place cake pan on large baking sheet
19
Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes
20
Cool cake in pan on rack 15 minutes
21
Cut around pan sides and invert warm cake onto platter
22
Carefully lift off pan
23
Return any dates that stick to pan to top of cake
24
Scrape any caramel left in pan over cake
25
Serve cake warm or at room temperature with whipped cream
26
Sift first 4 ingredients into medium bowl
27
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy
28
Beat in vanilla, then eggs, 1 at a time
29
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions
30
Spoon batter over topping in pan
31
Place cake pan on large baking sheet
32
Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes
33
Cool cake in pan on rack 15 minutes
34
Cut around pan sides and invert warm cake onto platter
35
Carefully lift off pan
36
Return any dates that stick to pan to top of cake
37
Scrape any caramel left in pan over cake
38
Serve cake warm or at room temperature with whipped cream