Chocolate Almond Upside down Cake
For the Caramel topping
  • Butter, unsalted and melted- 4 tbsp
  • Brown sugar- ¾ cup
  • Honey- ¼ cup
  • Almonds thinly sliced, lightly toasted- 1 cup
For making cake
  • All purpose flour- 1¼ cups
  • Cocoa powder- ½ cup
  • Baking soda- 1 tsp
  • Salt- ½ tsp
  • Butter, unsalted and softened- ½ cup or 1 stick
  • Sugar- 1½ cups
  • Eggs- 3, large
  • Buttermilk- 1 cup
  • Vanilla extract- 1 tsp
Prepare the topping on the pan
  1. Use a 10 inch round pan, grease the sides of the pan with 1 tbsp butter.
  2. Pour the melted 4 tbsp butter into the pan and swirl to coat the bottom.
  3. Sprinkle the brown sugar evenly over the melted butter, drizzle honey over the brown sugar.
  4. Top this evenly with toasted almonds. Keep the pan aside.
Making the batter
  1. Preheat the oven to 350 F.
  2. Sift flour, cocoa powder, baking soda and salt together three times to make the cake extra light.
  3. Place the butter in the bowl of an electric stand mixer fitted with whisk attachment ( I used the flat beater) and beat until smooth and fluffy.
  4. If you don't have a stand mixer, use electric hand mixer instead.
  5. Add sugar and continue mixing.
  6. Add eggs, one at a time and mixing after each addition, mix till smooth, about 3 minutes.
  7. With the mixer on low speed, add a third of dry ingredients (flour/cocoa powder/baking soda and salt) and mix to combine.
  8. Add half of the buttermilk and continue mixing.
  9. Using a spatula clean the sides of the bowl.
  10. Add another third of the dry ingredients, mix and add the remaining buttermilk and vanilla extract, mix.
  11. Now, add the rest of the dry ingredients, mix until smooth.
  12. Pour the batter into the prepared pan over the almond layer. Make sure the batter doesn't fill till the top of the pan, leave some room for the cake to rise.
  13. Bake for 45 minutes, insert a fork or sharp knife into the center of the cake, if it comes out clean, remove the cake from the oven. Else bake for a few more minutes keeping the pan on the upper rack.
  14. Run a knife around the edge of the pan, immediately invert the cake onto a platter, it will fall nicely onto the platter.
  15. If there is any almonds sticking onto the pan, remove using a spoon and top on to the cake.
  16. Allow the cake to cool down. cut into desired shapes and serve.
  17. Any leftovers can be stored in the refrigerator and can be served the next day.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at