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)
- 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
- 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
- Heat the oven to 350°F.
- Grease a 9 inch round non stick cake pan and line the base with parchment paper, then dust with flour.
- Spread the nuts on a baking tray and toast until golden, 8 to 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 constantly, for 2 minutes.
- Scrape the mixture into the prepared pan and smooth with a spatula.
- Drizzle over the honey, lay orange slices on top, and scatter over the toasted nuts.
- 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, ½ cup at a time, scraping down the sides of the bowl after each addition. Then mix of 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.
- Makes one 9 inch round cake.