Imagine a dessert that transforms ordinary baking into an extraordinary culinary adventure! This Kiwi and Walnut Upside Down Cake is not just a recipe—it's a sensational journey of flavors that will tantalize your taste buds and impress even the most discerning dessert lovers. With its stunning caramelized kiwi topping, crunchy walnuts, and perfectly moist cake base, this show-stopping treat brings together unexpected ingredients that create a harmonious symphony of taste and texture.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe kiwis, peeled and sliced
- 1 cup walnuts, chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick cooking spray.
- In a small saucepan, melt the unsalted butter over medium heat. Add brown sugar and stir continuously until the mixture becomes smooth and bubbly, about 3-4 minutes.
- Pour the butter and brown sugar mixture evenly into the prepared cake pan, creating a caramel-like base.
- Arrange the peeled and sliced kiwis in a decorative pattern over the caramel base, covering the entire bottom of the pan.
- Sprinkle the chopped walnuts evenly over the kiwi slices.
- In a mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution of ingredients.
- In a separate large bowl, beat the eggs until light and fluffy. Add vanilla extract and mix well.
- Gradually fold the dry flour mixture into the egg mixture, stirring gently until just combined. Be careful not to overmix.
- Carefully pour the cake batter over the kiwis and walnuts, ensuring an even distribution.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate, allowing the caramelized kiwis and walnuts to become the top of the cake.
- Let the cake cool completely before serving. Slice and serve at room temperature.
Tips
- Choose ripe but firm kiwis to ensure they hold their shape during baking
- Toast the walnuts briefly before adding them to enhance their nutty flavor
- Use room temperature eggs for better cake batter integration
- Don't overmix the batter to keep the cake light and fluffy
- Let the cake cool for exactly 10 minutes before inverting to prevent sticking
- For extra shine, brush the inverted cake with a light honey glaze
- Serve at room temperature to maximize flavor and texture
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
