This easy Caramel Almond Upside-Down Cake is packed with almond flavor and has just the right amount of sweetness.
This post has been sponsored by Almond Breeze . They have compensated me monetarily for this recipe. All opinions are my own.
I honestly cannot believe it’s already the end of March. We are in for a sunny and warm week here in Vancouver, and I am looking forward to finally putting away my winter coat (for a while, anyway). As I write this, it’s pouring rain and a balmy 6℃. Thankfully, I have this delicious Caramel Almond Upside-Down Cake to comfort me, and it’s going perfectly with the coffee, blanket, couch, laptop setup I have going.
I was lucky enough to have the lovely folks at Almond Breeze send me some coupons to try out their new almond beverage. They have a new line of Almond Breeze products that can be found in the refrigerated section of the grocery store — as opposed to the Almond Breeze you’ve probably seen in the aisles.
I was brainstorming ideas of what to make with my friend Sara and she suggested an upside-down cake. I had actually never made one before, but was up for the challenge. Surprisingly, it actually wasn’t much of a challenge. It’s WAY easier to make than any layer cake, and looks just as pretty in its own way. It turns out that upside-down cakes are not just for fruit!
I chose to amp up the almond flavour with some almond flour in addition to the sliced almonds and Almond Breeze beverage, but you can swap the almond flour for regular cake flour if you prefer. I do like how the almond flour adds to the texture though!
This Caramel Almond Upside-Down Cake is really simple to make. The most important thing is to turn this cake out while it’s still hot — pretty much right out of the oven. If you have some caramel and almonds that stick to the bottom of the pan (I had a few), just pop the cake pan back into the oven briefly to loosen them up. I placed the cake pan over my gas burner to loosen the caramel, and then scraped the excess back onto the cake. I recommend cutting into it while it’s still warm (though the cake will be more fragile then), or cooling it completely and cutting it with a hot serrated knife.
The cake has a very delicate texture, which I love — very light and airy. The almond beverage adds both moisture and a hint of almond flavour, and the caramelized almonds add a nice crunch. This Caramel Almond Upside-Down Cake is equally perfect as an everyday cake or for special occasions!
Caramel Almond Upside-Down Cake
- 6 Tbsp unsalted butter plus more for greasing pan
- 3/4 cup light brown sugar packed
- 1/4 cup honey
- 1 1/4 cup sliced almonds lightly toasted
- 1 1/4 cups cake flour sifted
- 1/2 cup almond flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 1 cup Almond Breeze Unsweetened Almond Beverage room temperature
- Place butter and light brown sugar into a small saucepan and cook over med-high heat until bubbling. Set aside to cool while making the cake.
- Preheat oven to 350F and generously grease a 10″ cake pan with butter.
- Place cake flour, almond flour, salt, and baking powder into a medium bowl. Whisk well to combine.
- Beat butter until pale. Add sugar and beat until pale and fluffy (approx 3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and almond beverage beginning and ending with flour (3 additions of flour, 2 of liquid). Mix until just combined.
- Pour caramel into bottom of cake pan and spread evenly. Drizzle honey over top and sprinkle with toasted almonds.
- Pour cake batter over top of almonds and spread evenly in pan. Bake 40-45mins or until a cake tester comes out mostly clean. The center should be set and spring back when pressed lightly.
- While the cake is hot out of the oven, run a knife around the edges if needed. Carefully invert cake onto a serving plate or cake stand. Let sit with the pan still on top for 5mins so the caramel soaks in. Gently remove the pan and allow cake to cool. Cut with a serrated knife.
The cake can be difficult to cut when cooled, use a heated serrated knife for ease of cutting. I usually run my knife under hot water for a few seconds. Adapted from Martha Stewart.
Hi ! Olivia …. I love almonds … I want to bake this cake …can you please tell the full proof substitute of the eggs in the recipe …Thanks….
Hi Neetika! I haven’t used an egg substitute before so I wouldn’t want to steer you wrong!
I made this cake on a whim and it was absolutely amazing. I had to give most of it away to prevent myself
from eating the entire thing. Only adaption was using salted butter (I don’t use unsalted) and adding 1 tbsp of Amaretto. This recipe is genius.
Love the addition of Amaretto! Good call. So glad you liked it 🙂
Hi, i tried it today n came out awesome…. can u suggest eggless base for this upside down cake….i would lov to bake this eggless as well
Gunjan Kharbanda says
Hi, The almond breeze you have added is not available easily in India. Can you please share a substitute of the same? Also if this needs to be baked in 9″ cake pan will it be fine or i need to reduce the amount of ingredients?
Hi Gunjan! You can use regular milk instead. A 9″ pan will be fine but the cake will be thicker so you’ll need to cook it for longer. I hope that helps!
Gunjan Kharbanda says
Thanks a lot for a quick response. Can you please tell me the exact time it needs to be baked in 9″ pan? Will be trying it soon.
Gunjan Kharbanda says
Also can cake flour be substituted with all purpose flour?
Yes, you can use cake flour.
Can I substitute almond flour for the whole recipe instead of adding cake flour also?
If so how much almond flour total?
Hi Christie, you need some sort of flour with gluten or a proper substitute or the consistency won’t be right. If you want to just use almond flour you’ll have to add some sort of a gum in there as well (xanthan gum, guar gum, etc). but I don’t know the amounts for that.
so this is a random question, but do you do your own photography? i am a wanna – be photographer and noticed the awesome pics. They are very well done. the pics make me want to make the recipe even more! 🙂 lol
Hi Lauren! Yes, I do my own photos, thank you for the compliment! I really struggle with taking pics, so it’s so nice to hear that you like them!
Any tips on how I can incorporate amaretto liqueur into this to make it a boozy cake? Can I just replace the almond breeze?
Hi Maria! I would replace the vanilla and maybe increase it to 1 Tbsp. You could try to replace *some* of the Almond Breeze with amaretto if you like it extra boozy, but not all of it! 🙂
Megan @ Meg is Well says
I love the simplicity of upside-down cakes. They’re so easy but the way they taste makes it seem like they should be difficult. And the caramelized almond topping…oh man. I would eat way too much of this by rationalizing that because there’s no frosting, I could have another couple of slices.
Agreed, no frosting means you can eat more! Haha Thanks Megan!
Kristen Chidsey says
What a great twist on an upside down cake!! Love it!
Thanks Kristen!! 🙂
I just love that almond topping! Must try this cake:)
The almond topping is so yummy! Let me know how you like it!! 🙂
Oh wow what a stunning cake!!! I love the flavor combination also -I mean, who wouldn’t want to eat caramel and almond?!
I know, it’s such a good combo!! Thanks Anne 🙂
This cake looks wonderful!! Love, love, love that caramel on there!
Thanks so much Katrina! The caramel is the best part :).