Hanna's Dirt Cake
Recipe By :
Chocolate Almond Upside-down Cake - Food TV Gale Gand
Serving Size : 10
Preparation Time :
Categories :
Dessert
Amount Measure Ingredient -- Preparation Method
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6 Tbsp Unsalted Butter -- melted
3/4 C Light Brown Sugar -- packed
1/4 C Honey
1 1/4 C Almonds -- sliced, toasted
1 1/4 C Cake Flour
1/2 C
1 Tsp Baking Soda
1/2 Tsp Salt
8 Tbsp Unsalted Butter -- cool
1 1/2 C Sugar
3 Eggs
1 C Buttermilk
1 Tsp Vanilla Extract
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.