Upside Down Date Cake. A Middle Eastern classic cake, tweaked to perfection! Soft and moist vanilla cake topped with lightly candied black dates. Serve warm for the ultimate comfort!
The upside-down cake never goes out of style — and it can be revived again and again by exploring different flavor combinations. This one tops a medjool-date studded cake with a vibrant kumquat marmalade and a Cognac mascarpone. It can be served warm for dessert, or at room temperature for a casual afternoon treat. You can have Upside Down Date Cake using 15 ingredients and 0 steps. Here is how you cook it.
Ingredients of Upside Down Date Cake
- Prepare of Syrup.
- Prepare 20-25 of dates.
- You need 4.5 tbsp of Unsalted butter (room temperature).
- You need 120 g of light brown sugar.
- Prepare 1 tbsp of Honey.
- It’s of Juice of half a lemon.
- You need of Cake base.
- You need 215 g of Self raising flour.
- Prepare 3 of Eggs.
- You need 2.5 tsp of Baking powder.
- It’s 2 tsp of Cinnamon.
- You need Pinch of salt.
- Prepare 325 g of Caster sugar.
- It’s 2/3 tsp of Vanilla extract.
- It’s 160 ml of Whole milk.
Muffin Tin Pineapple Upside Down Cake. Add vanilla to creamed mixture, then milk alternately with flour mixture. Stir dates and nuts in last. Heat sauce ingredients and pour over batter.
Upside Down Date Cake step by step
Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling. Bring to boil, stirring a little to. This is a gorgeous moist and gooey coffee cake! Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake.