Can you freeze the cake?

Due to the topping, I do not suggest freezing this cake.

Can you double the recipe?

Yes, on the recipe card below there is a 2X button that will double the ingredient quantities. You can bake two 9" pans or do one larger 9"X13" pan but it will take a bit longer to bake as it will be thicker.

Upside Down Granola Cake

slice of brown sugar granola cake on a white plate with a fork on an light brown surface

Upside Down Granola Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Calling all granola lovers! This buttery, caramelly vanilla cake is topped with a crunchy brown sugar caramel granola topping for an extremely addicting cake. This upside-down granola cake is the cake you never knew you needed! Step-by-step photos teach you how to bake this easy cake recipe!

Total Time: 50 minutes
Yield: 8-10 Slices 1x

Ingredients

Units Scale

Cake

4oz (1/2 Cup) Butter, softened to room temperature
100 grams (1/2 Cup) Granulated Sugar
100 grams (1/2 Cup) Light Brown Sugar
2 Large Eggs, at room temperature
180 grams (1 1/2 Cups) Cake Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
4oz (1/2 Cup) Sour Cream, at room temperature
2oz (1/4 Cup) Whole Milk, at room temperature
2 Teaspoons Pure Vanilla Extract

Topping

3oz (6 Tablespoons) Butter, melted
132 grams (2/3 Cup) Light Brown Sugar
(Heaping 1/2 Cup) Safe + Fair Anything But Plain Granola*
Serve with lightly whipped cream and fresh berries

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F/180C.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars for a couple of minutes until they are completely creamed together and lightened in texture.
Scrape the sides of the bowl and add one egg and mix until no trace of egg yolk remains. Add the second egg and mix again until no trace of egg yolk remains.
In a separate large bowl combine the cake flour, baking soda, baking powder, and salt. In another bowl or a liquid measuring cup with pour spout combined the sour cream, whole milk, and vanilla extract.
Add 1/3 of the dry cake flour mixture to the butter mixture and mix until just combined then add half of the sour cream mixture and mix until just combined. Add another third of the dry ingredients followed by the wet and lastly the remaining dry, do not overmix the cake batter.
Heavily grease a 9-inch cake pan with nonstick baking spray, make sure it is a thick layer. Add the melted butter and swirl to coat the bottom of the pan and then sprinkle on the brown sugar on top. Add the granola in an even layer and spoon the cake batter on top. I use an offset spatula to spread the cake batter into an even layer.
Bake the granola cake for 35 to 40 minutes, if you gently press the top it should spring back right away or if you insert a toothpick there should be no wet batter.
Let the cake cool on a wire rack for five minutes then take an offset spatula and gently run it around the sides of the cake to loosen it from the pan. Now place a serving plate upside down on top of the cake and then invert the cake onto the plate to cool completely. Some of the granola may stick inside the pan so I use my angled spatula to remove it and place it back on top of the cake, if you have greased your pan properly before baking the granola should easily come off of the bottom of the pan. Cake is best eaten the day it is made but leftovers will keep in an air-tight container for up to 3 days.