The Cake Slice : Orange Almond Caramel Upside Down Cake

The recipe for this month's cake makes a deliciously moist flavourful and orangy cake, I'm sorry I photographed it to late in the evening and it looks like charcoal !

You can visit the blogroll and see much better looking ones and start baking the cake right now !

RECIPE

Ingredients – Topping

50g sliced almonds
75g unsalted butter
120g light brown sugar
55ml honey

For the Cake
180g plain flour
1 tsp baking powder
½ tsp baking soda
80ml sour cream
2 eggs
55ml orange juice

1 tsp vanilla extract

100g unsalted butter

150g caster sugar
1 tbsp grated orange zest

Method - Topping

Heat the oven to 180C. Grease a 9 inch round non stick cake pan and line the base with parchment paper. Dust with flour.
Spread the nuts on a baking tray and toast until golden, 8 to 10 minutes (mine only took 4 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 constantly, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Drizzle over the honey and scatter over the toasted nuts.

Method - 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 beat lightly.
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 bowl once or twice. 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 mixer to low speed and add the flour mixture, a third at a time, scraping down the sides of the bowl after each addition. Then mix for 30 seconds on medium speed.
Pour the batter over the almonds, gently spreading it into an even layer.
Bake until the cake is golden and a toothpick inserted into the centre comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.
Holding the pan and a plate together firmly with oven mitts, invert the hot cake onto the plate. Peel away the parchment paper. If necessary, replace any almonds stuck to the base of the pan. Let the cake cool for 20 minutes and serve warm or at room temperature.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 2 days.

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