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Upside down caramel cake

Upside down caramel cake

If you love the fragrant sweet caramel, then this cake is for you. Soft yeast dough, partly soaked in the most delicious honey caramel, with a light aroma of cinnamon and ginger. It's upside down caramel cake.
5 from 2 votes
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Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Course Bakery
Cuisine American
Servings 6 people
Calories 367 kcal

Equipment

  • 1 mix bowl
  • 1 baking mold
  • 1 whisk
  • 1 tablespoon
  • 1 teaspoon

Ingredients
  

  • 1 pc egg
  • 2 tbsp vegetable oil
  • 150 g sugar
  • 50 g butter
  • 2 tbsp honey
  • 300 g flour
  • 150 ml kefir
  • 15 g yeast fresh
  • 1 pinch salt
  • ½ tsp cinnamon ground
  • ⅓ tsp ginger ground

Instructions
 

  • Prepare everything you need.
    Necessary ingredients upside down caramel cake
  • Pour room temperature kefir into a bowl, crack an egg, crumble the yeast.
    Add 3 tablespoons of sugar.
    1 pc egg, 150 ml kefir, 15 g yeast, 150 g sugar
    Kefir, egg, yeast, sugar
  • Mix until the yeast dissolves in the kefir. Pour in the vegetable oil.
    2 tbsp vegetable oil
    Vegetable oil
  • Add flour.
    300 g flour
    Flour
  • Knead first with a whisk, then continue with your hands. You should get a soft, but not sticky dough.
    Dough
  • Cover with plastic wrap and leave in a warm place for 40-50 minutes.
    The risen dough
  • When the time is almost up, prepare the caramel. In a skillet, where the cake will be baked, place the butter, honey, and the remaining sugar.
    50 g butter, 2 tbsp honey, 150 g sugar
    Butter, honey, sugar
  • Put it on the stove and, stirring, wait for bubbles to form. The mass should be light, do not bring it to the usual caramel color.
    Heating the mass
  • Roll out the dough into a large thin sheet. Sprinkle with ground ginger and cinnamon.
    Cut into long strips about 4-5 centimeters wide.
    ½ tsp cinnamon, ⅓ tsp ginger, 1 pinch salt
    Dough sprinkled with ginger, cinnamon
  • Twist one into a tube and place it in the center of the pan with the caramel. By this time, the bubbles will have disappeared.
    Roll of dough on top of caramel
  • Then take the strip of dough and wind it around the center in a spiral. Thus, assemble the future caramel cake. Press down with your hands or roll with a rolling pin so that the center does not puff up. Leave for proofing for 20 minutes. Roll again with a rolling pin.
    Pie in a baking dish
  • Bake in the oven at 170 ℃ for 25-30 minutes.
    Baking a pie
  • Place a dish on top and quickly flip the cake over. The caramel will be on top. The caramel cake is ready. It's so fragrant that you immediately want to try it. When warm, the caramel is soft, but even after cooling, it does not turn into stone, just becomes a little denser.
    Upside down caramel cake

Nutrition

Calories: 367kcalCarbohydrates: 66gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 133mgPotassium: 80mgFiber: 2gSugar: 27gVitamin A: 261IUVitamin C: 0.01mgCalcium: 43mgIron: 3mg
Keyword sweet, yeast dough