Friday 6 December 2013

Chocolate-Almond Upside Down Cake

This is an awesome cake!

I’m utterly speechless.  This chocolate cake with almond caramel topping is so unbelievably delicious.  It’s sticky, nutty, sweet and gooey.  I simply drool just by thinking about it.  You’ll have to try it to believe how irresistible this is!

About 2 weeks ago, I spotted this recipe from Martha Stewart’s website.  I bookmarked it until last Sunday, I finally decided to give it a try.  This is such a wonderful cake and it’s well-liked by my family and siblings.  Going to make this again this weekend and also for my sister’s birthday.

By the way, there’s no particular reason why I used strip almond.  I simply used it because there’s some leftover in my cabinet and before they are expired.

A wonderful looking and smelling cake adapted from Martha Steward.  There’s a video clip in the website that you can refer to for the process of making this cake.


For the caramel topping

6 tablespoons unsalted butter, melted, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup honey
1 1/4 cups sliced or slivered almonds, lightly toasted

For the cake
1 1/4 cups cake flour (not self raising)
1/2 cup cocoa powder, preferably Dutch-processed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar  (I reduced it to 100g)
3 large eggs
1 cup buttermilk  (I used 250g of fresh milk)
1 teaspoon pure vanilla extract


(1)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.

(2)Preheat oven to 350 degrees.

(3)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.

(4)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.



  1. The topping sounds good! Btw Amy, I am hosting a Christmas event on my blog - if u have any Christmas recipes tht u would like to link, then please do so :)

    1. Hi Yen,
      Sure! I will definitely as I already have some Christmas recipes in mind :D

  2. Hi Amy,
    Your cake looks irresistible! And I love almonds! This cake would be perfect for any occasion! It looks really good!
    Your Chocolate Cake submitted last month to Cook-Your-Books is featured as one of the most viewed post! Congratulations!

    1. Hi Joyce! I'm sooooo happy to know that my Chocolate Cake is featured as one of the most view post! :D

  3. One slice for this table, please!!! :D