Name: Christmas Upside Down Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: Topping:; 1/3 cup butter melted; 1/2 cup Brown sugar; 1/3 cup chopped dried apricots; 1/3 cup Chopped dried plums; 1/3 cup Chopped walnuts; Cake:; 1 cup all-purpose flour; 1/2 tsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp ground cinnamon; 1/2 tsp Ground nutmeg; 1/4 tsp ground cloves; 1/3 cup Softened butter; 1/2 cup Brown sugar; 1 tbsp Honey; 2 Eggs; 1/2 cup Whole milk; A pinch of salt

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This festive upside-down Christmas cake makes a delicious coffee cake dessert. Spiced with a cinnamon, nutmeg, and cloves batter, this cake features a fruit and nut topping that’s a perfect pairing for this delectable holiday dessert.

Did you know that upside-down cakes are extremely easy to put together? It’s true! Here, the choice of winter holiday toppings includes dried plums, dried cranberries, and walnuts. You’ll chop the fruits and nuts to make a scrumptious buttery, sweet, tart, and crunchy top cake layer that goes on the bottom of your cake pan.

A spicy cake batter then covers the fruit. You’ll bake this and then turn it out, upside down, onto a cake platter to reveal your masterpiece. It’s so simple and it’s a brilliant way to get a lovely and delectable topping!

Why you’ll love this Christmas Upside Down Cake

It’s an easy to make, a not-too-sweet coffee cake that’s lightly spiced with holiday flavors.
The tart and sweet combo of dried fruit and nuts become a top layer that’s baked right in, so no additional frosting is needed.
It’s a versatile cake that’s perfect for a holiday brunch, an afternoon tea, or an after-dinner dessert.

Ingredients for the Christmas Upside Down Cake

Butter melted – 1/3 cup
Brown sugar – 1/2 cup
Chopped dried apricots – 1/3 cup
Chopped dried plums – 1/3 cup
Chopped walnuts – 1/3 cup
All-purpose flour – 1 cup
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
Ground cinnamon – 1/2 tsp
Ground nutmeg – 1/2 tsp
Ground cloves – 1/4 tsp
Softened butter – 1/3 cup
Brown sugar – 1/2 cup
Honey – 1 tbsp
Eggs – 2
Whole milk – 1/2 cup
A pinch of salt

How to Make the Christmas Upside Down Cake

Preheat your oven to 180°C (350°F). Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper.
To make the topping, use a medium-size bowl and mix together the melted butter and brown sugar.
Stir in the chopped dried fruit and nuts and coat them evenly with the butter and sugar mixture. Pour it into the sprayed pan and spread in an even layer, set aside.
For the dry mix, in a small bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
For the wet mix, in a large bowl, use a mixer, on medium speed, to beat softened butter and brown sugar for 1 minute or until light and fluffy.
Mix in the honey. Beat in eggs, one at a time, until smooth.
At low speed, beat in one-third of the flour mixture into the wet mix then, add half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape the side of the bowl occasionally.
Gently pour and spread batter over dried fruit mixture in the pan.
Bake for 30 to 35 minutes or until the toothpick inserted in the center comes out clean.

Tips for making this Christmas Upside Down Cake

Make sure your butter is at room temperature
Kick it up in the flavor department by adding 1-2 tbsp of rum or brandy to the cake batter
Change the topping flavors by using different dried fruits and nuts
Wait about 10 minutes for the cake to cool before flipping it upside down to remove it from the cake pan. Run a knife around the inside edge of the pan to loosen it before inverting it.

How to store this Christmas Upside Down Cake

This cake will keep for 2-3 days covered and stored in the refrigerator. To warm it up after being refrigerated, microwave individual slices for approximately 20-30 seconds.

Is this Christmas Upside Down Cake freezer friendly?

Yes. You can keep this baked upside-down cake for up to 1 month in the freezer. Let it cool completely before wrapping it tightly in plastic wrap and then tin foil to keep it sealed. Defrost before warming it in a 350°F oven.

Enjoy this Christmas Upside Down Cake right out of the oven! It’s perfect with coffee or even a cup of hot apple cider or mulled wine. Equally spectacular is having a slice of this tasty leftover cake for breakfast!

Whether you make this for a party or just for yourself, the natural tartness of the cranberries and plums with the nutty flavor from the walnuts make this a delightful way to celebrate the season.

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Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

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Christmas Upside Down Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

Topping:
1/3 cup butter melted
1/2 cup Brown sugar
1/3 cup chopped dried apricots
1/3 cup Chopped dried plums
1/3 cup Chopped walnuts
Cake:
1 cup all-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp ground cinnamon
1/2 tsp Ground nutmeg
1/4 tsp ground cloves
1/3 cup Softened butter
1/2 cup Brown sugar
1 tbsp Honey
2 Eggs
1/2 cup Whole milk
A pinch of salt

Instructions

1) Preheat the oven to 180°C. Spray 9-inch round cake pan with cooking spray; line bottom
with cooking parchment paper.
2) For the topping, take a medium-size bowl, mix in the melted butter, and brown sugar. Stir in
dried fruit and coat evenly. Pour into the sprayed pan, and spread in an even layer, set
aside.
3) For cake take a small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg,
cloves, and salt. – DRY MIX
4) Take a large bowl, beat softened butter and brown sugar with an electric mixer on medium
speed, for about 1 minute or until light and fluffy. Now, Mix in the honey. Beat in eggs, one
at a time, until smooth. – WET MIX

5) On low speed, beat in one-third of the flour mixture into the wet mix then, add half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape the side of the bowl occasionally.

6) Gently pour and spread batter over dried fruit mixture in the pan.

7) Bake for 30 to 35 minutes or until the toothpick inserted in the center comes out clean.