1 3/4 cups sifted cake flour2 teaspoons baking powder1/4 teaspoon salt2/3 cup light corn syrup1/2 cup plus 2 tablespoons butteror margarine, softened – divided use1/4 cup light brown sugar, firmly packed1/4 cup whipping cream1 cup chopped walnuts3 (1-ounce) squares unsweetened chocolate1 1/2 cups granulated sugar2 large eggs, separated1 teaspoon vanilla extract1 cup milkWhipped cream or sour cream
Combine flour, baking powder and saltin a small bowl; set aside.
Combine corn syrup, 1/4 cup butter, brownsugar, and whipping cream in a small saucepan. Cook over lowheat, stirring constantly, just until mixture comes to a simmer(do not boil). Remove from heat; stir in walnuts (mixture willbe thin). Pour into a well-greased 12-cup Bundt pan. Set aside.
Melt chocolate in top of a double boilerover simmering water. Set aside.
Cream remaining butter at medium speedof an electric mixer until soft and creamy. Gradually add sugar,beating at medium speed for 5 to 7 minutes. Add reserved meltedchocolate, egg yolks, and vanilla, beating well. Add the reservedflour mixture alternately with the milk, beginning and endingwith the flour mixture, mixing at low speed just until blendedafter each addition.
Preheat oven to 350°F (175°C).
Beat egg whites in another bowl at highspeed until stiff peaks form. Gently fold into cake batter.
Spoon batter over walnut mixture in pan.
Bake for 45 minutes or until a woodenpick inserted in center comes out clean. Loosen cake from sidesof pan, using a narrow spatula. Immediately invert cake ontoa serving plate.
Serve warm with a dollop of whipped creamor sour cream.
Makes 12 servings.
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