Friday, 20 May 2011

The Cake Slice Bakers - Challenge 8 - May 2011 - Orange-Almond-Caramel Upside-Down Cake.

Well I loved this cake - turned out beautifully.  The orange cake is so soft and lovely and the nutty caramel is scrummy, but I think the caramel somehow overpowers the light cake.  I love both elements but I would probably mix and match a bit.  The orange cake is stunning and would be wonderful on its own.  The caramel topping might be better on a denser cake.

I made the cake with very fresh eggs from my friends chickens and I think their yolks really added to the lovely orange colour of the sponge.  You can't see it properly in my photographs - I think the sun was too bright when I was taking the pictures.

This was also the first baking I did in my new house.  I have a new fan oven and had no idea what I was doing with it but I just turned the temperature down a little and it was fine.

I was very pleased with this cake, though, and it disappeared within 24 hours.  Will certainly make use of the separate bits of this recipe again and may even make it together again.  It was delicious and very quick and easy to make.

Recipe (From Cake Keeper Cakes by Lauren Chattman).

Ingredients - 

(For the topping)
1 cup sliced almonds
6 tbsp (3/4 stick) unsalted butter
2/3 cup packed light brown sugar
1/4 cup honey

(For the cake)
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 large eggs
1/4 cup orange juice
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 tbsp grated orange zest

Method - 

Make the topping.
1. Preheat the oven to 350F.  Grease a 9 inch round non-stick cake pan and dust with flour.  Line the bottom of the pan with a circle of parchment paper and grease and flour the parchment.
2. Spread the nuts on a baking sheet and toast until golden, 8 to 10 mins (or use toasted flaked almonds like I did so you can skip this step). 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, for 2 mins.  Scrape the mixture into the prepared pan and smooth with a spatula.  Drizzle with the honey.  Scatter the toasted almonds over the honey.  Set aside.

Make the cake.
1. 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 jug and lightly beat.
2. 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 mins, scraping down the sides of the bowl as necessary.  Stir in the orange zest.
3. 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.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.  After the last addition, mix for 30s on medium speed.
5. Pour the batter over the almonds, gently spreading it into an even layer with a spatula.
6. 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 mins.
7. Holding the pan and a plate together firmly with oven mitts, immediately invert the hot cake onto the plate.  Peel away the parchment paper.  If necessary, replace any almonds stuck to the bottom of the pan.  Let the cake cool for 20 mins and serve warm or at room temperature.
8. Store uneaten cake in a cake keeper at room temperature for up to 2 days.

Check out The Cake Slice Blogroll to see other versions of this cake.


  1. Yours looks lovely. I don't know what I did that made the caramel to not melt and blend with almonds. It sat on the top of almond and I could hardly see the almonds on the top.

  2. You are right! Our cakes look alike!

    I think I put the almonds onto the parchment paper first and then the caramel and then the honey!

    And that citrus flavor is wonderful! Another to bake again cake!

  3. Mmmmmmm, you had me at 'orange-almond-caramel'! Looks like a lovely, light cake, can quite understand how the topping might overpower it. Then again, you could always just pick the topping off and eat that separately...
    Have a great weekend x

  4. It looks like a gorgeously moist cake, I wonder if the soured cream in the recipe helped with that? - the picture of the crumb looks absolutely delicious!

  5. Your cake looks gorgeous and so light and fluffy. Love how glossy your almond topping is.

  6. Champa - well, my problem was that most of my almonds peeled off with the parchment so I just plopped them all back on the top - means I don't have a lovely smooth top.

    Emily - I think I scattered the almonds onto the caramel but now that you have said that, I really can't remember if I did it that way or your way!

    Lucy - yes, the topping is quite lovely with or without the cake. And we have had a lovely weekend, thankyou. :-)

    C - I'm sure the soured cream has something to do with it and I would definitely add it to other cakes - big success!

    Katie - you know, although it wasn't perfect, I really loved this cake and wish I had more of it.

  7. Your cake looks so yummy, the sponge is perfect!

    Thanks for dropping by my blog :)


  8. I love any cakes with orange in, sounds delicious! A keeper of a recipe I'm sure...And what a great sounding recipe book!

  9. Maria - Thank you. Yes, the sponge was just perfect!

    Kate - I don't know if I have ever had an orange cake before. Carrot and orange probably but not orange alone. Will certainly be having more, though - loved it!

  10. Oh that looks great. I love the close up of the crumb. I bet the sour cream is key. That topping is gorgeous.

  11. mmmm I think you got the softness of this cake down pat! Also I thought the orange flavour was delightful :)

  12. Yours looks gorgeous, so moist, mmm.