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Chocolate Nut Upside-Down Cake Recipe

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This recipe for Chocolate Nut Upside-Down Cake is from Spencer, Riney, Beede Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 T butter
¼ C firmly packed light brown sugar
⅔ C light corn syrup
¼C heavy cream
1 C broken nuts (Any variety) or none if allergies are a concern (hard toffee pieces work also)
1 ¾ C sifted cake flour
2 tsp baking powder
¼ tsp salt
1 ½C granulated sugar
2 eggs, separated
3 squares unsweetened baker's chocolate (3 oz) melted and cooled
1 tsp vanilla
1 C milk (use whole milk)
Directions:
Directions:
Preheat oven to 350º

Melt 4 T of butter in small saucepan; stir in brown sugar; heat until bubbly. Stir in corn syrup and cream; heat, stirring constantly, just to boiling. Add nuts; pour into a generously-buttered 10 inch bundt pan. Do not use baking spray. Use butter. Lots of butter. Let stand while preparing cake.

Sift flour, powder and salt onto waxed paper

Beat remaining butter in large bowl until soft, gradually beat in granulated sugar until well combined. Beat in egg yolks, chocolate and vanilla until well combined.

With mixer on low, mix in flour mixture and milk, alternating. Beginning and ending with flour. (Do not skip and add all at once)

Beat egg whites until stiff; fold into cake batter.

Spoon batter evenly over the nut mixture in the pan.

Bake 45 minutes or until cake is done. Do not cool in pan. Loosen the cake from edges of pan and invert on serving plate. Scoop out any nuts and syrup remaining in pan and smooth onto cake. Serve warm with whipped cream.
Rewarm cake to soften top if it becomes to stiff to cut.
Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
30 prep + 45 min baking.
Personal Notes:
Personal Notes:
I made this a lot as a teenager. It is a great cake to take to a bake sale or house warming.

 

 

 

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