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Chocolate Almond Upside-Down Cake

Brown Sugar And Butter S... by: MichelleO

Iced Pumpkin Cookies by: eatyourselfskinny

Ingredients (Serves 8 - 10)

For the caramel topping 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 ( You can replace it with 1 cup all purpose flour + 2 tbsp corn starch/corn flour) 1/2 cup cocoa powder, preferably Dutch-processed ( I used Hersheys unsweetened cocoa powder) 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 1/2 cups sugar 3 large eggs 1 cup buttermilk (I used 1 cup low fat yoghurt) 1 teaspoon pure vanilla extract
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Method
1. Generously grease a 10-inch round cake pan. To make the topping, 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.

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2. Preheat the oven to 350F. 3. 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). Beat the butter in a mixer fitted with a whisk attachment until smooth and fluffy. Add the sugar and mix. One at a time, add the eggs, mixing after each addition. Beat until fluffy and light, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Mix in half of the buttermilk, and then another third of the dry ingredients, before adding the remaining buttermilk. Finish with the remaining dry ingredients and mix until smooth. Pour the batter into the pan.

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4. Bake until set in the center and springy, about 30 - 35 minutes (It took me about 40 - 45 minutes) or until a tooth pick inserted in the center comes out clean. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife. This keeps at room temperature for up to 2 - 3 days.

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Tips 1. The recipe calls for a 10 inch pan. Since I didnt have it, I poured 3/4 th of the batter into a 9 inch pan and made 5-6 cupcakes with the rest of the batter. If you fill the batter till the top of the pan, it will overflow so make sure you leave a little space for the cake to rise. 2. Almonds can be replaced with lightly toasted walnuts, hazel nuts etc. Here's a chocolate-walnut upside-down cake..

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Alpana said... Beautiful......The cake looks so moist & delicious......Please send the leftovers here .
September 27, 2011 12:58 PM

Reshmi Mahesh said... Looks super moist and delicious....I made a chocolate pound cake...Its just out of the oven ;)
September 27, 2011 1:29 PM

Justbeanme said... Devilish delicious!! Wow sooo moist! Like the click too!!1
September 27, 2011 1:40 PM

divya said... Tempting and beautiful presentation.. looks so tempting!!

September 27, 2011 1:56 PM

vineetha said... Cake looks fab and super moist...Adipoli ayitundu.

September 27, 2011 2:18 PM

Suja said...

Suja said... Super moist cake,love the combo..adipoli..

September 27, 2011 2:59 PM

Rekha shoban said... perfect cake..the topping looks very super!!!yum yum!
September 27, 2011 7:17 PM

Tina said... Superb cake dear...Adipoli ayitundu..

September 27, 2011 7:42 PM

Aarthi said... very moist and super looking cake

September 27, 2011 8:51 PM

Sharmilee! :) said... Delicious looking, choc cake cant be any better than this.....yummmmmmyyyy
September 27, 2011 10:36 PM

ente pachakasala said... looks perfect yummy

September 27, 2011 11:39 PM

Swati Sapna said... Chocolate -almond upside down! sounds wonderfully sinful and looks absolutely tempting!
September 28, 2011 1:05 AM

Priya said... Omg, wat a gorgeous and super delicious cake,seriously drooling over that tempting slice..
September 28, 2011 1:54 AM

September 28, 2011 1:54 AM

Priti said... Cake looks so perfect, moist n delicious ...lovely pics ..Inbtw I have to convey Thanks on behalf of my friend. He made Onam Sadhya following your blog and trust me the meal was super hit. So thanks on his behalf, he asked me to convey the msg :)
September 28, 2011 2:25 AM

Prathibha said... cake looks superb n yummm..love to have a slice 4m it

September 28, 2011 4:13 AM

Rusheeda said... Can I use Self rising flour instead of Cake flour, keeping the same measurements??
September 28, 2011 6:02 AM

San said... Absolutely moist and a heavenly cake. Perfectly made with chocolate and almond combo.
September 28, 2011 6:26 AM

Vidhya said... Cake looks just marvelous.I am planing to make this little beauty soon.
September 28, 2011 9:36 AM

Aps said... Wow looking at this makes me jump ryt into the screen and grab it Yummmm
September 28, 2011 11:10 PM

Yummy Team said... Thank you all for your lovely comments :) @ Priti,

Thank you so much for letting us know about it :) Really glad to know that the sadya was a hit. Please convey our thanks to your friend for trying out our recipes. @ Rusheeda, I am not sure if you can substitute self-rising instead of cake flour for this recipe. Sorry about that :(
September 28, 2011 11:51 PM

Sarah Naveen said... Awesome awesome gals!

September 29, 2011 10:24 AM

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October 20, 2011 1:19 AM

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