Nutty Caramel Upside Downer

Carol Ramos

ingredients

For the nuts and caramel
3/4 cup firmly packed dark brown sugar
5 tablespoons unsalted butter
3 tablespoons water
1 1/4 cups (6 ounces) assorted coarsely chopped nuts, toasted
For the cake
1 1/3 cups all-purpose flour
1/2 cup unsweetened natural cocoa powder (not Dutch process), sifted if lumpy
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract (optional)
3 large eggs
1/2 cup buttermilk

directions

1
1. Position an oven rack on the middle rung. Heat the oven to 350 F. Lightly grease the sides (not the bottom) of a 9 x 2-inch round cake pan.
2
To make the nuts and caramel
3
2. In a small saucepan, combine the brown sugar, butter and water. Set the pan over medium heat and cook, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter the toasted nuts evenly over the surface and gently press into the caramel.
4
To make the cake
5
3. In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt. Whisk until well blended. In another medium bowl, beat the butter with an electric mixer (stand mixer fitted with paddle attachment or handheld mixer) on medium-high speed until smooth. Gradually add the sugar and continue beating until fluffy. Beat in the vanilla and almond extracts. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix just until blended. Add the remaining flour mixture and mix just until blended. Scoop spoonfuls of the batter evenly into the cake pan, taking care not to disturb the nuts. Carefully spread the batter evenly in the pan. Tap the pan gently a few times on the counter to settle the contents.
6
4. Bake until a toothpick or cake tester inserted in the center comes out clean, about 45 minutes. Immediately run a thin knife around the sides of the pan to loosen the cake. Using a thick, dry kitchen towel to protect your hands, invert a flat serving plate on top of the pan and, holding both the pan and the plate, invert them together. Leave the pan over the cake for about 3 minutes to allow the caramel to drip onto the cake. Lift off the pan and, using a small metal spatula or knife, scrape out any stubborn caramel clumps stuck to the pan and reposition them on the top of the cake. Serve the cake warm or at room temperature.