Ingredients: |
Ingredients: 3/4c. packed brown sugar
15T. unsalted butter
3T. water
1 1/4c. toasted assorted unsalted nuts (hazelnuts, almonds, walnuts)
1 1/3c. flour
1/2c. cocoa, unsweetened
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1c. sugar
1 tsp. vanilla extract
3 large eggs
1/2c. buttermilk
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Directions: |
Directions:Heat oven to 350ºF. Lightly butter the sides of a 9"x2" round cake pan.
Make caramel in a small saucepan by combining the brown sugar, 5T. butter and water. Cook over medium heat, stirring often, until butter is melted and the mixture is smooth. Bring to a boil. Pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them in.
Make the cake: sift together flour, cocoa, baking powder, baking soda and salt. Set aside. In a medium bowl, beat 10T. butter with an electric mixer until smooth. Gradually add the sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating briefly after each. Sprinkle half the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Gently mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients. Bake until a pick inserted in the center comes out clean, about 45 minutes. Immediately run a paring knife around the inside edge of the pan. Invert the cake and let pan rest for 3 minutes for topping to settle. Remove the pan. Serve warm. |
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