Photo: Chocolate Almond Upside-down Cake Recipe
Ingredients
- 6 tablespoons unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1/4 cup honey
- 1 1/4 cups sliced or slivered almonds, lightly toasted
For the cake:
- 1 1/4 cups cake flour
- 1/2 cup cocoa powder, preferably Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cool unsalted butter
- 1 1/2 cups sugar
- 3 eggs
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F. Thickly butter a 10-inch round cake pan. Pour the melted butter into the cake pan and swirl to coat the bottom then sprinkle in the brown sugar. Drizzle in the honey and sprinkle the almonds evenly over the bottom.
To make the cake batter, sift the flour, cocoa powder, baking soda, and salt together three times (this is to make the cake extra-light). Cream the butter in a mixer fitted with a whisk attachment until smooth and fluffy. Add the sugar and mix. Add the eggs, one at a time, mixing after each addition. Beat until fluffy and light. With the mixer running at low speed, add a third of the dry ingredients and mix. Add half of the buttermilk and mix. Add another third of the dry ingredients and mix. Add the remaining buttermilk and mix. Add the remaining dry ingredients and mix until smooth. Pour the batter into the pan.
Bake until set in the center and springy, about 25 to 35 minutes. Run a knife around the edge of the pan and immediately invert it onto a serving platter. Let sit inverted for 5 minutes so the caramel can soak into the cake a bit. Then remove the pan. If the topping is sticking to the pan, warm the pan surface on a burner to loosen the caramel.
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By minitee1982
Las Vegas
on December 26, 2011
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Made this cake for the holidays and it was so easy. This was my first scratch cake and it came out looking beautiful. Tasted good too but was a bit richer than I expected it to be. I won't make it again for myself but may consider it for a potluck or gathering if I'm in the mood to showoff!
By drfar
on August 11, 2011
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I just made this cake but unfortunately will not be able to eat it as I have made this for my neighbors.I did not have a 10 inch cake pan so I used a 9 inch cake pan.Filled the pan three-fourths and used the rest of the batter to make cupcakes.I wasn't sure if this idea would work but surprisingly it did!I sifted the dry ingredients twice and used just three fourth cup almonds as my pan was small.Made no other alterations.
The cake looks absolutely marvellous!Will definitely make it once again!Thanks.
By Cooking Sunshine
Montgomery, AL
on September 01, 2008
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This is a delicious recipe. I had lots of trouble with it--all my own fault because I don't have a 10-inch pan and tried, instead, to make it in a 9-inch pan. It overflowed everywhere in big burning globs, and what was left in the pan took an extra half-hour to cook. I almost threw it out, but I'm so glad I didn't. It looked beautiful when I finally plattered it, the pan came off without a hitch, and it tastes exquisite. It's a keeper, and I'm going to have to get a 10-inch pan.
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