Chocolate Almond Upside Down Cake Recipes

CHOCOLATE-ALMOND UPSIDE-DOWN CAKE

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.

CHERRY-CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
• Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

CHOCOLATE ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350°F. Take a greased 9 inch cake pan. To this pan add melted butter, brown sugar, honey, and mix well. Spread sliced almonds and gently press into the sugar mixture.
• In a large mixing bowl whisk together melted butter, milk, eggs until well combined. Add the cake mix and whisk gently until the cake mix gets incorporated with the liquid ingredients. Then whisk on medium speed for about 2 minutes. Transfer the cake batter to pan pan - thereby covering all the almonds.
• Bake in a preheated oven for 45-55 minutes or until a cake tester comes out clean. Remove the pan from oven, run a knife through the edges to loosen the cake slightly and then immediately flip over a serving platter. Gently tap the pan and platter together on the kitchen working surface couple of times, and carefully remove the cake pan. Let the cake cool for about 30 minutes even before you slice. Chocolate Almond Upside Down Cake is now ready. Serve along with scoop of ice cream if desired and enjoy.

CHOCOLATE ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. 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.
• 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). Cream the butter in a mixer fitted with a whisk attachment until smooth and fluffy. Add the sugar and mix. Add the eggs, one at a time, mixing after each addition. Beat until fluffy and light. With the mixer running at low speed, add a third of the dry ingredients and mix. Add half of the buttermilk and mix. Add another third of the dry ingredients and mix. Add the remaining buttermilk and mix. Add the remaining dry ingredients and mix until smooth. Pour the batter into the pan.
• Bake until set in the center and springy, about 25 to 35 minutes. Run a knife around the edge of the pan and immediately invert it onto a serving platter. Let sit inverted for 5 minutes so the caramel can soak into the cake a bit. Then remove the pan. If the topping is sticking to the pan, warm the pan surface on a burner to loosen the caramel.

CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.

HERSHEY'S CHOCOLATE CHERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350.
• In a medium bowl combine cold water,cornstarch and almond extract.
• Stir in cherry pie filling,blend well.
• Spread evenly onto bottom of ungreasd square pan,9x9x2 inches,set aside.
• In medium mixing bowl combine flour,sugar,cocoa,baking soda and salt.
• Add water,oil,vinegar and vanilla,stir until batter is smooth and well blended.
• Pour evenly over cherries.
• Bake 40-45 minutes or until a toothpick comes out clean.
• Cool 10 minutes.
• Invert onto a serving plate.

APRICOT ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch diameter, 2-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut-side down on the brown sugar.
• Sift together the flour, baking powder and salt.
• Using an electric mixer, cream the butter and sugar. Add the almond paste a little at a time, beating until creamy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest, vanilla and almond extract. On low speed, add the dry ingredients, mixing just until blended.
• Pour the thick batter over the apricots, spreading it evenly. Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan, 45 to 55 minutes.
• Let cool on a rack for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature, with whipped cream if desired.