| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 10 servings |
Ingredients
- 6 tablespoons unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1/4 cup honey
- 1 1/4 cups sliced or slivered almonds, lightly toasted
- 1 1/4 cups cake flour
- 1/2 cup cocoa powder, preferably Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cool unsalted butter
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 527 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 4 g |
| Sugar | 55 g |
| Protein | 8 g |
| Cholesterol | 92 mg |
| Sodium | 316 mg |
| Serving Size | 1 of 10 servings |
| Calories | 527 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 4 g |
| Sugar | 55 g |
| Protein | 8 g |
| Cholesterol | 92 mg |
| Sodium | 316 mg |
Reviews
Absolutely love this cake. It’s delicious and moist as can be. Has become on of my to go to cakes.
A VERY Big hit at a potluck today. Note, that on the instructions for making the cake, the step to add vanilla is left out….So, remember to add the vanilla!
Made this cake for the holidays and it was so easy. This was my first scratch cake and it came out looking beautiful. Tasted good too but was a bit richer than I expected it to be. I won’t make it again for myself but may consider it for a potluck or gathering if I’m in the mood to showoff!
I just made this cake but unfortunately will not be able to eat it as I have made this for my neighbors.I did not have a 10 inch cake pan so I used a 9 inch cake pan.Filled the pan three-fourths and used the rest of the batter to make cupcakes.I wasn’t sure if this idea would work but surprisingly it did!I sifted the dry ingredients twice and used just three fourth cup almonds as my pan was small.Made no other alterations.
The cake looks absolutely marvellous!Will definitely make it once again!Thanks.
The cake looks absolutely marvellous!Will definitely make it once again!Thanks.
This is a delicious recipe. I had lots of trouble with it–all my own fault because I don’t have a 10-inch pan and tried, instead, to make it in a 9-inch pan. It overflowed everywhere in big burning globs, and what was left in the pan took an extra half-hour to cook. I almost threw it out, but I’m so glad I didn’t. It looked beautiful when I finally plattered it, the pan came off without a hitch, and it tastes exquisite. It’s a keeper, and I’m going to have to get a 10-inch pan.
The flavor of this cake is great, like candy on top of chocolate cake, but it is difficult to tell just when it is done. The center stayed very jigglely for a long time after the time was up. I think I overcooked mine as it was dry in the center. I didn’t have too much trouble with the almonds sticking, because I used a 10″ spring form pan.
I have made this recipe many times for family and friends.AND WE ALL LOVE IT.
The cake is rich and dense yet still very chocolatey. TH cake does need to bake longer than 35 minutes and
I cut the amount of butter for coating to three tablespoons instead of six.
This cake is amazing. I rely on this recipe for dessert for many parties.
This is a great cake, tried and true.
I just finished making this cake. Although I was hesitant at making it since I saw there were no other reviews for it, I gave it a shot. I wanted to make sure that I buttered and coated the bottom of the pan well so that the almonds wouldnt stick. Still, what ended up happening was that once i poured the batter in, the almonds sank into the middle of the cake in the oven. This didnt make for a nice presentation and when I tried to flip it over, the whole thing kind of fell apart since it was too soft and gooey. It kinda ruined everything. I wouldnt recommmend this recipe.