I am happy to be posting a delicious chocolate almond upside down cake recipe which was simply outstanding in taste and texture . More happy to do so as this is my 500 th post which has me in awe as I never imagined to survive so many posts in this food blogging world ! wow! So I did do it and will look forward to the next one.
I have followed many recipes in the past from Martha Stewart and this one is the best so far . I couldn’t believe my eyes at the lightness and texture of the cake itself and the added crunch of the toasted almonds caramelized to a lovely color with flavors of honey .
Now to the recipe .
For the caramel topping ( used at the base of the cake pan )
4 tbsp melted butter plus more ( for greasing )for the pan .
3/4 cup packed light brown sugar.
1/4 cup honey
1 1/4 cup slivered or sliced toasted almonds .
For the cake
1 1/4 cup all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 cup softened butter
1/2 tsp salt
1 1/4 cup sugar
1 cup whisked yogurt
1/2 cup buttermilk
1 tsp vanilla extract
Preheat oven to 350 degrees F/ 180 C .
Grease a 10 inch nonstick cake pan ( as the caramel topping with almonds at the base will tend to stick so use a nonstick pan or make sure to grease well )
Prepare the caramel honey almond topping for the base of the cake pan .
Pour the 4 tbsp of melted butter all over swirling along the pan to coat well.
Sprinkle the brown sugar evenly. Add the honey. Sprinkle the almonds all over evenly.
Now to prepare the cake batter ..
First sift the flour, baking powder , baking soda , salt and cocoa powder well at least twice to get a very light cake . Step is highly recommended .
In another bowl first whisk the the sugar and softened butter well till creamy and light. Mix the whisked yogurt and a little of the buttermilk , vanilla extract . Keep some buttermilk to finish getting the right batter consistency as you may need it to make adjustments at the end .
Add the wet and dry ingredients slowly folding gently . The cake batter will be thick but must be spreadable so use a little of the left over butter milk to make batter consistency adjustments if required . The quantity of yogurt and buttermilk is adjustable as it is the ingredient we use to make batter consistency . Pour into the cake pan. Tap well to spread evenly . Bake till done approximately for 45 minutes . ( Test with a tester to check )
Remove cake pan from oven . Let cool for a while before you attempt to turn upside down as this an upside down cake. First un a knife along the edges all over to enable cake to be inverted easily . If the cake doesn’t come off easily and the caramel is sticky , then lightly warm the pan on a low flame to loosen the caramel formed . Now turn upside down on to plate and tap lightly . Keep it inverted for couple of minutes to enable the caramel to infuse with the cake and moisten it.
Make wedges with a serrated knife .
Enjoy delicious chocolate almonds upside down cake .
When inverted the cake looks like this studded with toasted caramelized almonds .