Almond Upside-Down Cake
In all my life, I’ve never seen an upside-down cake that didn’t involve some sort of fruit. Granted, I’ve only really been paying close attention to such things for about 6 years (egadders, have I been blogging that long?*), but still, have you ever encountered or heard of such a thing?
Sweetened and crunchy slices of almonds sit atop a surprisingly moist cake that has some amazing caramel seeping right down into it. You know I’ve recently become the upside-down cake’s biggest fan, and this version just solidifies that stance. Seriously, this is my favorite one to date. Pfffruit.
Other ideas with which I’m toying include a coconut and macadamia nut version (with or without some pineapple) and a black-forestesque chocolate-cherry combination. I sure do love when the possibilities are endless.
Fruit-Free Almond Upside-Down Cake
- 6 tablespoons unsalted butter, melted, plus more for pan
- 3/4 cup brown sugar, packed
- 1/4 cup honey
- 1-1/4 cups sliced or slivered almonds, lightly toasted
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 3/4 cup well-shaken buttermilk
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.
Put oven rack in middle position and preheat oven to 350°F.
Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined.
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack for 5 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.