CHOCOLATE-ALMOND UPSIDE-DOWN CAKE
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 13
Steps:
- Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.
- Preheat oven to 350 degrees.
- Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.
- Bake until set in the center and springy, 45 to 55 minutes. 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.
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Zahid Sain
[email protected]This cake was a disappointment. It was dry and flavorless. I won't be making it again.
Sunny Mobile
[email protected]This cake is so easy to make! I'm not a very experienced baker, but I was able to follow the recipe and make a delicious cake.
Fakhar Haider
[email protected]I'm not a big fan of chocolate, but I really enjoyed this cake. The almond flavor really shines through.
felix Matthew
[email protected]This cake was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Amar Asif
[email protected]I love the way the almonds add a little crunch to the cake. It's a nice contrast to the soft chocolate.
Ismu Sinu
[email protected]This is the perfect cake to make for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Goitseona Sekgopi
[email protected]My cake didn't turn out as moist as I would have liked. I think I might have overbaked it a bit.
Julia Katelyn
[email protected]I'm not a huge fan of frosting, so I was glad that this cake didn't have any. The chocolate and almond flavors were plenty rich on their own.
sirjana panthi
[email protected]I love that this recipe uses almond flour instead of all-purpose flour. It gives the cake a denser, more moist texture that I really enjoy.
Sm Anwar
[email protected]This cake was a hit at my last dinner party! The combination of chocolate and almond is always a winner, and the upside-down presentation was a fun twist. I'll definitely be making this again.