Ingredients for Fudge Upside Down Cake
- ¾ cup (150g) granulated sugar + ½ cup (100g) packed brown sugar + ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter
- 1 cup (240ml) milk
- 1 ½ cups (180g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder + ⅓ cup (40g) unsweetened cocoa powder
- 1 cup (100g) chopped walnuts (optional)
- Brown Sugar
- Granulated Sugar
- Boiling Water
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How to Make Fudge Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- Cream together ¾ cup (150g) granulated sugar and ½ cup (113g) unsalted butter until light and fluffy.
- Stir in 1 cup (240ml) milk.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Stir in 1 cup (100g) chopped walnuts (optional).
- Spread the batter evenly into the prepared pan.
- In a small bowl, combine ½ cup (100g) packed brown sugar, ½ cup (100g) granulated sugar, and ⅓ cup (40g) unsweetened cocoa powder.
- Sprinkle the brown sugar mixture evenly over the batter.
- Carefully pour 1 cup (240ml) boiling water over the top of the brown sugar mixture.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
1432g
Fat
105g
Carbs
163g
