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Orange-Almond-Caramel Upside Down Cake

  • Author: Meagan


Day 2, Cake #2 – also from Cake Keeper Cakes by Lauren Chattman.  I handed the book to Brock so that he could pick out Cake #3 (we were taking dessert to a dinner party the next day) and even he was in awe, how do you choose just one?



Orange-Almond-Caramel Upside Down Cake

The topping;

1 c. sliced almonds, toasted

6 T. butter AND 2/3 c. brown sugar

1/4 c. honey

Preheat the oven to 350, grease a 9-inch round cake pan, place a fitted piece of parchment on the bottom and spray again.  This is a very sticky cake!

Heat the butter in a small saucepan until it’s just about to boil, then whisk in the brown sugar and continue to stir until it comes together and looks a bit like toffee – this will take a couple of minutes.

Scrape the mixture into the prepared pan, drizzle the honey over all and finally evenly add the toasted nuts.  Set the pan aside.

The cake;

1 1/2 c. flour AND 1 t. baking powder

1/2 t. baking soda AND 1/4 t. salt

1/2 c. sour cream AND 2 eggs

1/4 c. orange juice AND 1 t. vanilla

1/2 c. butter, softened AND 3/4 c. sugar

1 T. orange zest


Combine the flour, baking powder and salt in a small bowl and set aside, and then combine the sour cream, eggs, orange juice, and vanilla in a separate small bowl with a pouring spout or a large measuring cup and beat slightly before setting aside.

Put the butter and sugar in the bowl of your electric mixer and cream them together until fluffy – this will take a couple of minutes.  Stir in the orange zest.

With the mixer on medium-low, carefully and slowly pour in the egg mixture making sure to stop the mixer and scrape down the bowl at least once.  Turn the mixer on low and carefully add the flour mixture a spoonful at a time, scraping down the bowl as needed.  After the flour is all in, scrape down the bowl and then blend for about 30 seconds on medium speed.

Pour the batter over the almonds, and be sure to smooth the top, then bake until it’s golden and a toothpick comes out clean – 35 to 40 minutes.

Allow the cake to cool in it’s pan for 5 to 10 minutes and then using oven mitts, invert the hot cake onto a plate.  When I did this, most of the topping stayed in the pan, but because of the parchment paper, I was able to carefully lift in out, basically intact, and fit it onto the top of the cake.  It’s very gooey! but worth it!

Allow the cake to cool another 20 minutes or so before serving, or serve it at room temperature.

  • Category: Cakes, Orange, Almond


From Meagan's Kitchen

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