Chocolate Nut Upside Down Cake with Caramel Topping
A rich chocolate cake topped with a glossy brown sugar caramel and toasted nuts, then flipped to reveal a stunning presentation. The moist cocoa-infused cake pairs beautifully with the sweet caramel and crunchy nuts, making it perfect for dinner parties or special occasions. This impressive dessert looks complex but uses simple techniques, and the upside-down method ensures the nuts and caramel create a gorgeous glazed top.
Ingredients
- ¾ cup dark brown sugar, packed
- 2 ½ ounces unsalted butter
- 3 tablespoons water
- 1 ¼ cups assorted unsalted nuts, toasted and chopped
- 6 ounces flour
- 1 ½ ounces unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 ounces unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 large eggs
- ½ cup buttermilk
Instructions
- 1
Heat oven to 350°F and lightly butter the sides of a 9x2 inch round cake pan.
- 2
Combine brown sugar, butter, and water in a small saucepan and cook over medium heat, stirring often, until butter melts and mixture is smooth.
- 3
Bring caramel mixture to a boil and pour into prepared pan, swirling to coat bottom evenly.
- 4
Scatter nuts evenly over caramel and gently press them in.
- 5
Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- 6
Beat butter with electric mixer until smooth, then gradually add sugar and continue beating until fluffy.
- 7
Stir in vanilla, then add eggs one at a time, beating briefly after each addition.
- 8
Sprinkle half the flour mixture over butter mixture and mix on low speed just until flour disappears.
- 9
Add buttermilk and mix until just blended, then lightly mix in remaining flour.
- 10
Scoop spoonfuls of batter onto nuts and gently spread evenly in pan.
- 11
Lightly tap pan on counter to settle ingredients.
- 12
Bake until a pick inserted in center comes out clean, about 45 minutes.
- 13
Immediately run a paring knife around inside edge of pan.
- 14
Set a flat serving plate on top of pan and invert cake.
- 15
Let inverted pan rest for about 3 minutes, then gently remove pan and serve.
Tips
Use a variety of toasted nuts like hazelnuts, almonds, or walnuts for the best flavor and texture contrast.
Make sure butter is truly at room temperature for easier mixing and a smoother cake batter.
Don't overmix the batter once flour is added to keep the cake tender and prevent toughness.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature for best texture.
Serve at room temperature or slightly warm for best flavor and texture.
Common Mistakes
Don't skip the resting time after inverting or the caramel may not release properly from the pan.
Avoid overmixing the batter to prevent a tough, dense cake texture.
Substitutions
richer flavor
FAQ
Can I use different types of nuts?
Yes, any combination of toasted nuts works well. Pecans, walnuts, hazelnuts, and almonds are all excellent choices for this recipe.
What if my caramel hardens too quickly?
Work quickly when pouring the hot caramel, and if it starts to set, gently warm the pan to help spread it evenly.
How long does this cake keep?
The cake stays fresh for 3 days at room temperature or up to 1 week refrigerated, though it's best within the first 2 days.