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Category: Cakes
Prep Time: Cook Time: Total Time:
For The Topping:
1 cup sliced almonds
6 Tbsp. unsalted butter
2/3 cup packed light brown sugar
1/4 cup honey
For The Cake:
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 large eggs
1/4 cup fresh orange juice
1 tsp pure vanilla extract
1/2 cup unsalted butter
3/4 cup granulated sugar
1 Tbsp. grated orange zest
Make the topping: Preheat the oven to 350 degrees F. Grease a 9-inch round nonstick cake pan and dust with flour. Line the bottom of the pan with a circle of parchment paper and grease and flour the parchment.
Spread the nuts on a baking sheet and toast until golden, 8-10 minutes. Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula, Drizzle with the honey. Scatter the toasted almonds over the honey. Set aside.
Make the cake: Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Combine the sour cream, eggs, orange juice, and vanilla in a glass measuring cup and lightly beat.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the of the bowl once or twice as necessary. Stir in the orange zest.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixture to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on a medium speed.
Pour the batter over the almonds, gently spreading it into an even layer with a spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35-40 minutes. Transfer the pan to a wire rack and let stand for a couple minutes.
Holding the pan and a plate together firmly with oven mitts, immediately invert the hot cake onto the plate. Peel away the parchment paper. If necessary, replace and almonds stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or at room temperature.
Store uneaten cake in a cake keeper at room temperature, or wrap loosely in a plastic and store at room temperature for up to 2 days.
NOTE: This recipe makes quite a bit of batter. Be sure not to overfill your pan or you’ll have overflow. Bake any excess cake batter in a separate tin.
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ORANGE ALMOND UPSIDE-DOWN CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
For The Topping:
1 cup sliced almonds
6 Tbsp. unsalted butter
2/3 cup packed light brown sugar
1/4 cup honey
For The Cake:
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 large eggs
1/4 cup fresh orange juice
1 tsp pure vanilla extract
1/2 cup unsalted butter
3/4 cup granulated sugar
1 Tbsp. grated orange zest
Make the topping: Preheat the oven to 350 degrees F. Grease a 9-inch round nonstick cake pan and dust with flour. Line the bottom of the pan with a circle of parchment paper and grease and flour the parchment.
Spread the nuts on a baking sheet and toast until golden, 8-10 minutes. Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula, Drizzle with the honey. Scatter the toasted almonds over the honey. Set aside.
Make the cake: Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Combine the sour cream, eggs, orange juice, and vanilla in a glass measuring cup and lightly beat.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the of the bowl once or twice as necessary. Stir in the orange zest.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixture to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on a medium speed.
Pour the batter over the almonds, gently spreading it into an even layer with a spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35-40 minutes. Transfer the pan to a wire rack and let stand for a couple minutes.
Holding the pan and a plate together firmly with oven mitts, immediately invert the hot cake onto the plate. Peel away the parchment paper. If necessary, replace and almonds stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or at room temperature.
Store uneaten cake in a cake keeper at room temperature, or wrap loosely in a plastic and store at room temperature for up to 2 days.
NOTE: This recipe makes quite a bit of batter. Be sure not to overfill your pan or you’ll have overflow. Bake any excess cake batter in a separate tin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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