Monday, June 13, 2011


When there are good times , there got to be cake ...and real good cake ...
Two months into our new move and its been so beautiful , oh yeah there were hiccups and a sad incident but now its beautiful , very....

Moving has u looking forward to a new life and this has been one , in every way and so abundantly good too.
If there is so much of good news coming thru in ur personal life and family as well , u have nothing but to be excited and jump with glee...
Its got busier but with a schedule i'm in love with, beautiful early morns , a little nap that works wonders on the skin sometimes at noon and more...

And then u bake along , specially a cake like this , it gets yummy luscious...

Caramello Almonds top this really good moist and soft cake .....its got a close crumb and is good to pick after dinner or with your coffee.
Plus if u like citrusy , the orangey flavour absolutely shines thru here.

This cake was last months bake for Cake Slice , where we are baking our way thru the Cake keeper cake book , jus so wonderful cakes and if u dont own a cake keeper yet this one will make u want to run down to the store and pick one ...and soonnnn...

I have baked a very wonderful pound cake from this book and this is one cake that is sooo fantastic that u will want to bake it again and again...

The topping is truly candy like , as promised the recipe so promises and plus its excitingly quick to put together.
and the topping is as simple as it gets , u roast some flaked almonds in the oven , melt some butter with brown sugar , pour into ur tin , and add in the honey.

I can imagine what adding some cinnamon or lemon zest will do to this topping , make it even better.

While the topping is crunchy on the first day , it gets a little softer on the next or later , but both are good.

The cake batter has lods of orange zest that pairs great with the Almond Crunch topping , sweet almond crunch topping.
And there is orange juice added in there too.

Instead of extract i scrapped in a Vanilla bean (ok 2 actually ) and i love those little specs of tiny black dots popping outa my baked goods , i really do....
And with Vanilla sugar and a vanilla bean scrapped in there , u have something u will love.

One thing i have begun when beating the sugar and butter is , i let the stand mixer beat it at a really low speed till really lite and fluffy and believe me the texture of cake has greatly improved ever since that i find myself doing it all the time.

Cherries make this even more special...

And soon u'll have only crumbs left.....
Of course u want the recipe , and here it is , looks lengthy but is easy and quick..

Orange-Almond-Caramel Upside-Down Cake
Recipe from Lauren Chattman's Cake Keeper Cakes

1 cup sliced almonds
6 Tbsp. unsalted butter
2/3 cup packed light brown sugar
1/4 cup honey

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup yogurt
2 large eggs
1/4 cup orange juice
1 tsp. vanilla extract or a vanilla bean (2 is better)
1/2 cup (1 stick) salted butter, softened
3/4 cup vanilla sugar
  grated orange zest of 5 oranges

Prepare the topping:

Preheat the oven to 350 degrees. Grease a 9" round pan/heart shaped pan, line with parchment paper, then grease and flour the parchment paper.

Toast the almonds on a baking sheet until golden, 8 to 10 minutes. Melt the 6 tablespoons of butter over medium heat, then stir in the brown sugar. Reduce to heat to low and cook, whisking, 2 minutes. Scrape into the pan, then drizzle with honey.  Spread the almonds over the honey and set aside.

Prepare the cake:

In a medium mixing bowl combine the flour, baking powder, baking soda, and salt. 
 Stir together the sour cream, eggs, orange juice, and vanilla in a glass measuring cup or small bowl.

In the bowl of a stand mixer (you can also use a hand mixer) cream together the sugar and 1 stick butter on medium speed, until  really light and fluffy, about 3 minutes,alongwith the orange zest and Vanilla.

With the mixer turned to medium-low, add the egg mixture in a slow stream, stopping once to scrape down the sides of the bowl. 
 Turn the mixer to low, then add the flour mixture 1/2 cup at a time, scraping down the mixer after each addition. Raise the speed to medium, and beat for 30 seconds.

Pour the batter into the pan, then smooth with an spatula.
 Bake the cake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cake cool on a wire rack 5 minutes. 
Place a plate over the pan, then, holding tightly with oven mitts, quickly flip the cake out onto the plate. If any almonds stick to the pan you can scrape them out and place them on top of the cake. Let cake cool at least 20 minutes before serving.

Store cake at room temperature in a cake keeper, or wrapped in plastic, up to 2 days.

Sending this yummy cake to my dear pal Chaya , @ Baking with Bizzy this week here .

And while i go off and bake some more cake and cookies (ok who am i kiddn , im on a diet this week:-), ) u go rite ahead and bake this one till i catch u again.