Upside Down Date Cake

Ingredients

• 1 cup plus 5 tablespoons (160g) all purpose flour, preferably weighed*
• 3 tablespoons (21g) cornstarch (cornflour)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup (114g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs (at room temperature)
• 2 one gram packets vanilla sugar (or 3/4 teaspoon pure vanilla extract; 1 1/2 teaspoons if using imitation vanilla flavoring)
• 1/2 cup (114g) sour cream (at room temperature)
• 24 to 28 black or rottab dates, NOT dried dates (about 600 grams with the pits & skin on)
• 1/3 cup (76g) unsalted butter
• 1/2 cup plus 1 tablespoon (113g) granulated sugar

Instructions

1. 1

   Adjust oven rack to lower middle position, set...: Adjust oven rack to lower middle position, set a rimmed baking sheet or round pan that is larger than 9-inches on the rack, and heat oven to 180C/350F. Allow the baking sheet/pan to become very hot while you prepare the cake.

2. 2

   Spray (or butter and flour) the sides ONLY...: Spray (or butter and flour) the sides ONLY of a 9-inch round cake pan; leave the bottom ungreased.

3. 3

   Peel the dates by sliding the skin off...: Peel the dates by sliding the skin off with your fingers. Use a sharp knife to cut the dates in half and remove and discard the pits. Set date halves aside.

4. 4

   In a medium saucepan, heat the butter and...: In a medium saucepan, heat the butter and sugar over medium-high heat, until the butter melts. Continue cooking, whisking constantly until the sugar caramelizes and turns golden brown in color; about 3 minutes. The mixture will look separated. *(check notes for an alternate method to this step)

5. 5

   Transfer the caramelized sugar mixture and any floating...: Transfer the caramelized sugar mixture and any floating butter into the bottom of the prepared pan. Working quickly before the sugar starts to harden, spread the caramelized sugar into an even layer. Don't fret, if the mixture looks like its separated and swimming in butter; it will all come together in the end.

6. 6

   Arrange the date halves, cut-side up, in a...: Arrange the date halves, cut-side up, in a circular fashion over the caramelized sugar mixture, to cover entire bottom.

7. 7

   In a medium bowl, whisk together the flour,...: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt and vanilla sugar (if using), until well combined. Set aside.

8. 8

   In the bowl of a stand mixer fitted...: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer) beat the butter on medium speed until creamy, about 1 minute.

9. 9

   With the mixer running on medium-low speed, gradually...: With the mixer running on medium-low speed, gradually add in the sugar. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy.

10. 10

    Add the eggs, one at a time, beating...: Add the eggs, one at a time, beating well after each addition. If using vanilla in liquid form, add it in and mix until well incorporated.

11. 11

    On lowest speed, add in one-third of the...: On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined and a smooth, thick batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Transfer the batter to the pan with the dates and gently smooth over the arranged dates, being careful not to disturb them.

12. 12

    Place the cake pan right on top of...: Place the cake pan right on top of the hot baking sheet/pan in the oven. Bake for 45 to 50 minutes, or until the center of the cake springs back when lightly touched, and a wooden skewer inserted in the center comes out clean or with a few cooked crumbs attached. Lightly tent the cake with foil during baking, if the cake's surface is browning too quickly, to prevent over-browning.

13. 13

    Allow the cake to cool in the pan...: Allow the cake to cool in the pan for about 5 minutes, then invert onto a serving platter.

14. 14

    Serve cake warm or at room temperature. Leftovers...: Serve cake warm or at room temperature. Leftovers may be stored in an airtight container in a cool place. refrigeration is not advised as it can dry out the cake's crumb.