Caramel-Date Upside-Down Cake Recipe

Name: Caramel-Date Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2/3 cup (packed) golden brown sugar; 6 tablespoons (3/4 stick) unsalted butter; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 10 ounces Medjool dates (about 14), quartered lengthwise, pitted; 1 3/4 cups cake flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup sugar; 1/4 cup (packed) golden brown sugar; 1 teaspoon vanilla extract; 2 large eggs, room temperature; 2/3 cup buttermilk; Whipped cream

Servings: persons

2/3 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
10 ounces Medjool dates (about 14), quartered lengthwise, pitted
1 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2/3 cup buttermilk
Whipped cream

1
Preheat oven to 350u00b0F. Place sugar and butter in 9-inch-diameter metal cake pan with 3-inch-high sides. Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes. Whisk in lemon juice and salt. Remove from heat and cool 5 minutes.
2
Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely.
3
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in vanilla, then eggs, 1 at a time. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Spoon batter over topping in pan.
4
Place cake pan on large baking sheet. Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes.
5
Cool cake in pan on rack 15 minutes. Cut around pan sides and invert warm cake onto platter. Carefully lift off pan. Return any dates that stick to pan to top of cake. Scrape any caramel left in pan over cake.
6
Serve cake warm or at room temperature with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup (packed) golden brown sugar, 6 tablespoons (3/4 stick) unsalted butter, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and more.

Yes, Caramel-Date Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Date Upside-Down Cake

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