Raspberry White Chocolate Macadamia Nut Upside-Down Cake

This raspberry white chocolate macadamia nut upside-down cake is fruity and nutty with lots of vanilla undertones, thanks to a simple vanilla caramel and lots of white chocolate.

White chocolate, macadamia nuts, and raspberries team up to create an irresistible blend of sweet, tart, and nutty flavors in this simple upside-down cake recipe.

I will never not love an upside-down cake recipe. You can have so much fun with different flavor profiles, and they’re so easy to make. I especially love berry versions because they require almost no prep, except for washing.

I’ve always been a sucker for white chocolate macadamia nut cookies. Like, if they’re at the function, I’m locked in, and it’s hard to get me away from them. Generally, I’m not even the biggest white chocolate fan, but with macadamia nuts, it’s a totally different story. Because this combination is so buttery and sweet, raspberries are the perfect addition to balance the sweetness with the right punch of tartness. The cake is moist, flavorful, and so nutty! While I typically add nuts to the caramel, I chop them finely and add them to the cake batter instead. It adds nice texture to the cake without disrupting the raspberry layer too much.

I just love this cake, and think everyone you serve it to will love it as well!

How to make this raspberry white chocolate macadamia nut upside-down cake recipe

What you need

• Vanilla caramel: You’ll make the caramel with butter, brown sugar, heavy cream, and vanilla extract.
• Raspberries: You need raspberries, sugar, and cornstarch.
• Cake: You’ll need cake flour, baking powder, salt, butter, granulated sugar, egg, milk, macadamia nuts, white chocolate chips, and vanilla extract.

How to make it

• Step 1: Prepare the caramel. Melt butter in a saucepan and add brown sugar. Simmer for a few minutes, then add heavy cream and vanilla extract. Simmer briefly again until it thickens slightly. Pour into a lightly greased round cake pan and refrigerate until needed.
• Step 2: Prepare the raspberries. Toss raspberries with granulated sugar and cornstarch. Set aside.
• Step 3: Crush the macadamia nuts and toss with flour.
• Step 4: Make the cake batter. Cream butter and sugar together until light and fluffy. Add an egg and beat until smooth. Add the dry ingredients alternately with the milk, beating between each addition. Finish with vanilla extract. Be careful not to over-mix the batter!
• Step 5: Fold in the crushed macadamia nuts and the white chocolate chips.
• Step 6: Assemble the cake. Pour the prepared raspberries over the caramel. Pour the cake batter on top and smooth it into an even layer.
• Step 7: Transfer the cake to a preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
• Step 8: Allow the cake to cool at room temperature for 45 minutes. It should still be warm to the touch, but not hot.
• Step 9: Place a plate over the pan and flip to invert the cake onto the plate. From there, you can slice the cake and enjoy it with whipped cream, ice cream, or a sprinkle of crushed macadamia nuts on top. Toasted coconut is also fantastic on this cake!

Raspberry White Chocolate Macadamia Nut Upside-Down Cake

This raspberry white chocolate macadamia nut upside-down cake is fruity and nutty with lots of vanilla undertones, thanks to a simple vanilla caramel and lots of white chocolate.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

1 hour hour 40 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 8

Calories: 335kcal

Equipment

• 9-Inch Round Cake Pan
• Fine mesh sieve
• Electric hand mixer
• Mixing Bowls
• Saucepan

Ingredients

Caramel layer:

• 2 tablespoons butter
• 2 tablespoons light brown sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract

Raspberries:

• 12 ounces raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch

Batter:

• ¼ cup macadamia nuts (lightly crushed)
• 1 tablespoon all-purpose flour
• ¾ cup cake flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 tablespoons butter (room temperature)
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup white chocolate chips
• ½ cup whole milk

For serving:

• Whipped cream (or vanilla ice cream, optional)
• Macadamia nuts (crushed)
• Toasted coconut flakes

Instructions

Make the caramel:

• Preheat the oven to 350ºF. Lightly grease a 9-inch cake pan. Set aside.
• Melt 2 tablespoons of butter in a small pot over medium heat. Once melted, add 2 tablespoons of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
• Turn the heat to low and add the heavy cream and vanilla extract. Whisk until smooth. Simmer for 1 to 2 minutes.
• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Prepare the raspberries:

• Place the raspberries in a bowl with 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch. Toss gently to combine. Set aside.

Make the batter:

• Place the crushed macadamia nuts in a small bowl with 1 tablespoon of flour and toss to coat. Set aside.
• Sift ¾ cup of cake flour, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt into a small bowl. Set aside.
• Add 4 tablespoons of butter and ½ cup of granulated sugar to a large bowl. Use an electric hand mixer to cream the butter and sugar until light and fluffy. Add 1 egg and beat until smooth.
• Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
• Fold in the crushed macadamia nuts and ½ cup white chocolate chips until just combined.

Assemble the cake:

• Remove the cake pan from the refrigerator. Pour the raspberries over the caramel and gently press them into the caramel. Pour the batter over the raspberries and smooth it into an even layer.

Bake the upside-down cake:

• Transfer the cake to the oven and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake stand at room temperature for 45 minutes. The cake should still be warm to the touch.

To serve:

• Place a large plate over the cake pan and carefully flip the cake onto the plate. Cut and serve with vanilla ice cream or whipped cream on top. Add a sprinkle of crushed macadamia nuts on top, if desired. Enjoy!

Nutrition

Calories: 335kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Sodium: 219mg | Fiber: 3g | Sugar: 28g | Vitamin C: 11mg

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