The Cake Slice May 2011 - Orange Almond Caramel Upside-Down Cake

OK, is it just me or has the last month flown by?  I can't believe that this time last month I was in Australia visiting my eldest daughter.  I really would like time to slow down just a little bit so that it actually seems like there are 24 hours in a day.  Thankfully next week school is out for the summer and we can start to relax a little.

I can tell you, after a world-wide vote by the Cake Slice Baker's, the numbers are in - the results after the break.  Sorry, a little too much American Idol (even though I swore I would never watch again after my favorite didn't win a few years ago).  We are continuing to bake from Cake Keeper Cakes by Lauren Chattman, and this month it is an Orange Almond Caramel Upside-Down Cake.

Since we have a Costco-size bag of Cara Cara Oranges I decided to zest and juice a couple for the batter, and also cut a few very thin slices for the top of the cake. I thought the slices on top of the cake would be a nice complement to the orange-flavored cake. 

Our verdict was two thumbs up.   My husband especially liked the contrast between the soft cake, the crunchy toffee-like almonds, and the tangy slices of orange.  I think this will be yet another cake that I won't need the cake keeper for.

I am looking forward to seeing all of the other Cake Slice members cakes.  Join me in checking out their blogs by clicking on this link.

Orange Almond Caramel Upside-Down Cake
(Printer Friendly Recipe)
 
Ingredients

Topping

• 1 cup sliced almonds
• 6 tbsp (3/4 stick) unsalted butter
• ⅔ cup packed light brown sugar
• ¼ cup honey
• 5 thin slices orange, rind removed 
  

Cake

• 1½ cups unbleached all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sour cream
• 2 large eggs
• ¼ cup orange juice
• 1 tsp vanilla extract
• ½ cup (1 stick) unsalted butter
• ¾ cup granulated sugar
• 1 tbsp grated orange zest

Preparation

Topping

1. Heat the oven to 350°F.
2. Grease a 9 inch round non stick cake pan and line the base with parchment paper, then dust with flour.
3. Spread the nuts on a baking tray and toast until golden, 8 to 10 minutes.
4. Heat the butter in a medium saucepan over medium heat until foaming.
5. Whisk in the brown sugar, turn the heat to low, and cook, whisking constantly, for 2 minutes.
6. Scrape the mixture into the prepared pan and smooth with a spatula.
7. Drizzle over the honey, lay orange slices on top, and scatter over the toasted nuts.

Cake

1. Combine the flour, baking powder, baking soda and salt in a medium mixing bowl.
2. Combine the sour cream, eggs, orange juice and vanilla in a glass measuring cup and beat lightly.
3. 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.
4. 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.
5. Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Then mix of 30 seconds on medium speed.
6. Pour the batter over the almonds, gently spreading it into an even layer.
7. Bake until the cake is golden and a toothpick inserted into the centre comes out clean, 35 to 40 minutes.
8. Transfer the pan to a wire rack and let stand for 5 minutes.
9. Holding the pan and a plate together firmly with oven mitts, invert the hot cake onto the plate.
10. Peel away the parchment paper. If necessary, replace any almonds stuck to the base of the pan.
11. Let the cake cool for 20 minutes and serve warm or at room temperature.
12. Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 2 days.
13. Makes one 9 inch round cake.

Recipe from Cake Keeper Cakes by Lauren Chattman.