Coffee Caramel Upside-Down Cake
A coffee-infused upside-down cake with a sticky caramel topping that’s so good, you might not want to share.
Ingredients
For the Caramel Topping:
- ½ cup brown sugar
- ¼ cup unsalted butter
- 2 tbsp heavy cream
For the Cake Batter:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup strong brewed coffee cooled
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp salt
Instructions
- Prepare the Caramel:
- Heat brown sugar, butter, and heavy cream in a saucepan until smooth. Pour into the cake pan.
- Preheat the Oven:
- Set to 350°F (175°C). Let the caramel sit while you prepare the batter.
- Make the Cake Batter:
- Beat butter and sugar until fluffy. Add eggs, vanilla, and coffee. Mix well.
- Combine Dry Ingredients:
- Whisk flour, baking powder, and salt. Slowly fold into the wet mixture.
- Assemble the Cake:
- Pour batter over the caramel layer. Smooth the top with a spatula.
- Bake:
- Place in the oven for 40 minutes. A toothpick should come out clean.
- Flip Carefully:
- Let it rest for 10 minutes. Then, turn it onto a plate.
- Serve Warm:
- Enjoy with a strong coffee or a scoop of ice cream.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 4%
- Iron: 5%
- Potassium: 3%
- Vitamin A: 6%
- Magnesium: 3%
Additional Notes/Tips to Enhance the Flavor
- Use dark brown sugar for a deeper caramel taste.
- Add a pinch of cinnamon for warmth.
- Top with sea salt if you love a sweet-salty combo.
- Serve warm because cold caramel is just sad.