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.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.

Step 2

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.

Step 3

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.

Step 4

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 5

In a large mixing bowl, beat together the remaining 60 grams of butter and granulated sugar until light and fluffy.

Step 6

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 7

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.

Step 8

Carefully pour the batter over the walnut and caramel layer in the cake pan. Smooth the top with a spatula.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it.

Step 11

Place a serving plate or cake stand over the pan and carefully invert the cake. Remove the pan and peel off the parchment paper.

Step 12

Let the cake cool slightly before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1043.5g)

Amount per serving	% Daily Value*
Calories	4243.4

Total Fat 251.3g	0%
Saturated Fat 81.3g	0%
Polyunsaturated Fat 34.2g
Cholesterol 652.6mg	0%
Sodium 2955.1mg	0%
Total Carbohydrate 480.4g	0%
Dietary Fiber 13.4g	0%
Total Sugars 311.8g
Protein 58.1g	0%

Vitamin D 136.5IU	0%
Calcium 436.1mg	0%
Iron 14.6mg	0%
Potassium 1269.3mg	0%

*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.

Source of Calories

Fat: 51.2%

Protein: 5.3%

Carbs: 43.5%