Caramel Upside-Down Cake (10-inch single layer)

By MarieR

Taste of the South, November 2016, Page 75.
This humble cousin of caramel cake makes its own icing-you can't get easier than that!

Ingredients

• Caramel Sauce Recipe:
• Makes 1 (10-inch) cake
• Caramel Sauce
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• Makes about 1 1/3 cups
• 1 cup sugar
• 1/4 cup water
• 1 teaspoon light corn syrup
• 1/4 cup cold unsalted butter
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Details

Adapted from tasteofthesouth.com

Preparation

Step 1

1. Preheat oven to 350°.
2. Prepare Caramel. Sauce in a 10-inch stainless steel skillet. Set skillet aside.
3. In a large bowl, beat butter and sugar
with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each, addition. Beat in vanilla. Drop batter by heaping teaspoonfuls over hot caramel in skillet.
5. Bake until deep golden brown and a wooden pick inserted in center comes out clean, about 35 minutes. Run a knife around edge of cake to loosen from pan. Immediately place a rimmed plate over cake, and carefully invert. Let cool for 30 minutes.

Caramel Recipe directions:
1. In a medium heavy saucepan, sprinkle sugar in an even layer. In a small bowl, stir together 1/4 cup mater and corn syrup. Pour over sugar, swirling to coat. Cook over medium-high heat, without stirring, until golden brown, about 5 minutes. (While caramel cooks, brush any sugar crystals on sides of pan with a pastry brush dipped in water.) Remove from heat. Add butter, stirring until melted. (Mixture will foam.)
2. In a liquid measuring cup, microwave cream just until hot but not boiling. Pour into caramel, stirring until smooth. Whisk in vanilla and salt. Cover and refrigerate for up to 1 week.