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Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe

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3.9 from 253 reviews

  • Author: Ava
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Description

This delightful Raspberry White Chocolate Macadamia Nut Upside-Down Cake features a luscious caramel base topped with juicy raspberries, a moist white chocolate and macadamia nut-infused cake, all baked to perfection. Its combination of creamy caramel, tart raspberries, crunchy macadamia nuts, and sweet white chocolate chips creates a harmonious and indulgent dessert perfect for any occasion.

Ingredients

Caramel Base

  • 2 tablespoons butter
  • 2 tablespoons light brown sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract

Raspberry Topping

  • 12 ounces raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • ¼ cup macadamia nuts (lightly crushed)

Cake Batter

  • 1 tablespoon all-purpose flour
  • ¾ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 tablespoons butter (room temperature)
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup white chocolate chips
  • ½ cup whole milk

Optional Garnishes

  • Whipped cream or vanilla ice cream
  • Crushed macadamia nuts
  • Toasted coconut flakes

Instructions

  1. Make the caramel: Preheat the oven to 350ºF and lightly grease a 9-inch cake pan. In a small pot over medium heat, melt 2 tablespoons of butter. Add 2 tablespoons of light brown sugar and stir. Cook for 3 minutes, stirring occasionally until sugar dissolves and mixture darkens slightly. Reduce heat to low, then whisk in 1 tablespoon heavy cream and 1 teaspoon vanilla extract. Simmer for 1 to 2 minutes until smooth.
  2. Prepare the caramel layer: Pour the caramel mixture into the prepared cake pan and spread into an even layer. Place the pan in the refrigerator for 15 minutes to set.
  3. Prepare the raspberries: In a bowl, combine 12 ounces raspberries, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch. Toss gently until mixed and set aside.
  4. Prepare nuts and dry ingredients: Lightly crush ¼ cup macadamia nuts and toss them with 1 tablespoon all-purpose flour; set aside. Sift together ¾ cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into another bowl.
  5. Make the cake batter: In a large bowl, cream 4 tablespoons room temperature butter and ½ cup granulated sugar using an electric mixer until light and fluffy. Add 1 egg and beat until smooth. Add half of the sifted dry ingredients and mix until just combined. Pour in half the milk and beat to incorporate. Then add the remaining dry ingredients, the remaining milk, and 1 teaspoon vanilla extract. Beat gently until just combined, avoiding over-mixing. Fold in the coated macadamia nuts and ½ cup white chocolate chips until evenly distributed.
  6. Assemble the cake: Remove the caramel pan from the refrigerator. Evenly spread the raspberry mixture over the caramel, gently pressing the berries down. Pour the cake batter over the raspberries and smooth the top into an even layer.
  7. Bake the cake: Place the pan in the oven and bake at 350ºF for 50 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Remove from oven and allow the cake to stand at room temperature for 45 minutes. The cake should remain warm to the touch.
  9. Serve the upside-down cake: Place a large plate over the cake pan, carefully invert the cake onto the plate. Cut into slices and serve warm with whipped cream or vanilla ice cream. Optionally, garnish with crushed macadamia nuts and toasted coconut flakes for extra texture and flavor.

Notes

  • Ensure the caramel cools slightly before adding raspberries to prevent them from sinking too deeply.
  • Do not over-mix the batter to keep the cake tender and light.
  • Using fresh raspberries will provide the best flavor and texture.
  • Toasted coconut flakes add an optional tropical crunch and can be served on the side or sprinkled on top.
  • The cake is best served warm, but leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For a nut-free variation, omit macadamia nuts and substitute with extra white chocolate chips or seeds.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-white-chocolate-macadamia-nut-upside-down-cake-recipe-2/