This cake was a bit of a selfish creation. Walnuts and salted caramel are two of my favorite things, and I wanted a cake that would combine the two. Our kids don’t really love walnuts, so I assumed they wouldn’t love it, but I was wrong. It took a couple tries to get this exactly how I wanted it, and by the time I had gotten it down our youngest was starting to ask every few nights if I was going to make more of the cake. You are going to think there is too much caramel, that it won’t bake up as intended with such a thick layer of salty caramel goodness. Ignore that, because after testing with less caramel, I was definitely wanting the thicker layer. Also be sure to invert the cake when only partially cooled, as I have found the caramel/walnut layer doesn’t come out as cleanly once fully cooled.
Salted Caramel & Walnut Upside Down Cake
Prep time
Cook time
Total time
Serves: 8-12 Servings
Ingredients
- For the caramel walnut topping:
- 1¼ cup walnuts, chopped
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, at room temperature
- ½ cup heavy cream, room temperature
- 1 teaspoon flaky sea salt
- For the cake:
- 1¾ cup + 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¾ teaspoon kosher salt
- 1½ teaspoons baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¾ cup unsalted butter, softened
- ¾ cup + 3 tablespoons granulated sugar
- 3 large egg whites, room temperature
- 3 tablespoons olive oil
- 1 tablespoon vanilla extract
- ½ cup whole milk, room temperature
Instructions
- To make the salted caramel walnut topping:
- Preheat oven to 350 degrees F. Line the bottom of a 9-inch cake pan with a parchment circle and spray the sides and top of the parchment with non-stick cooking spray and set aside.
- Place walnuts on a baking sheet and toast for about 5 minutes, until fragrant and warm. Watch them closely to avoid burning. Keep oven at 350 degrees F.
- In a heavy bottomed pan over medium to medium-high heat, add sugar. Heat, and once sugar begins to melt, stir constantly. Sugar will clump but then melt and start to turn a yellow and then golden brown color.
- Once sugar is melted, smooth, and golden brown, turn heat to low and add butter, stirring quickly to combine (mixture may bubble up, but just keep stirring until well combined). Drizzle in heavy creamy, stirring constantly for about 30-60 seconds, then remove from the heat. Stir in salt.
- Pour caramel into your your prepared cake pan. Sprinkle with toasted walnuts, then set aside while you make the cake.
- To make the cake:
- In a medium bowl, whisk together flour, cornstarch, salt, baking powder, cinnamon, nutmeg, and allspice. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add egg whites, one at a time, beating well after each addition. Add the olive oil and vanilla. Mix until combined.
- Alternate adding the flour mixture from above and the milk to the creamed sugar mixture in about 2-3 batches, starting and ending with the dry ingredients, mixing until just barely combined.
- Scoop batter onto prepared pan with caramel and walnuts lining the bottom, and gently spread in an even layer.
- Bake in 350 degree oven for about 17-20 minutes, until a toothpick inserted in the center of the cake layer comes out clean. Remove from oven and let sit 10-15 minutes. Slide a sharp knife around the edges of the cake to loosen from the pan. Place a plate or cake stand/platter upside down on the pan, then invert and lift pan off of the cake. Let cool completely before serving.
Delicious cake! 20 minutes was not nearly enough time for me. I had to do 35 minutes at 350.
So glad you loved it and that it worked out with the longer cooking time!