Description
This Raspberry White Chocolate Macadamia Nut Upside-Down Cake is a delightful and visually stunning dessert featuring a rich caramel base topped with juicy raspberries, crunchy macadamia nuts, and luscious white chocolate chips. Baked to perfection, this cake offers a perfect balance of sweet and tart flavors with a moist crumb, ideal for special occasions or a delicious treat anytime.
Ingredients
Caramel Layer
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Fruit 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
To Serve (Optional)
- Whipped cream or vanilla ice cream
- Crushed macadamia nuts
- Toasted coconut flakes
Instructions
- Make the caramel: Preheat the oven to 350ºF and lightly grease a 9-inch cake pan. Melt 2 tablespoons of butter in a small pot over medium heat. Once melted, add 2 tablespoons of light brown sugar and stir to combine. Cook for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly. Reduce the heat to low, add heavy cream and vanilla extract, whisk until smooth, and simmer for 1 to 2 minutes. Pour the caramel mixture into the prepared cake pan, spreading it evenly. Refrigerate for 15 minutes.
- Prepare the raspberries: In a bowl, gently toss the raspberries with 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch. Set aside to macerate.
- Coat the macadamia nuts: Place the crushed macadamia nuts in a small bowl with 1 tablespoon of all-purpose flour and toss to coat. Set aside.
- Sift dry ingredients: In a small bowl, sift together ¾ cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream 4 tablespoons of butter and ½ cup granulated sugar until light and fluffy. Add 1 egg and beat until smooth.
- Combine batter: Add half of the sifted dry ingredients to the creamed mixture and mix until just combined. Add half of the milk and mix to incorporate. Repeat with the remaining dry ingredients and milk, along with 1 teaspoon vanilla extract. Mix gently until just combined to avoid over-mixing.
- Fold in nuts and chocolate: Gently fold the flour-coated macadamia nuts and ½ cup white chocolate chips into the batter until evenly distributed.
- Assemble the cake: Remove the caramel pan from the refrigerator. Pour the prepared raspberries over the caramel, gently pressing them into the caramel layer. Pour the cake batter evenly over the raspberries and smooth the top.
- Bake: Bake the cake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool at room temperature for 45 minutes until warm to the touch. Place a large plate over the cake pan and carefully invert the cake onto the plate. Serve with whipped cream or vanilla ice cream, and garnish with crushed macadamia nuts and toasted coconut flakes if desired. Enjoy!
Notes
- Ensure not to over-mix the batter to keep the cake light and tender.
- Lightly crushing the macadamia nuts helps distribute them evenly without sinking.
- The cake pan should be well greased before adding caramel to facilitate easy release.
- Serving the cake warm enhances the flavor and texture experience.
- Optional toppings like toasted coconut flakes add a lovely crunch and complement the nuts.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
