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    You are in: Home / Recipes / Chocolate Nut Upside Down Cake Recipe
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    Chocolate Nut Upside Down Cake

    Chocolate Nut Upside Down Cake. Photo by Caroline Cooks

    1/1 Photo of Chocolate Nut Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    Sharon123's Note:

    A beautiful cake that tastes too good! Adapted from Finecooking(#47).

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    Units: US | Metric



    • 1 1/4 cups toasted assorted unsalted nuts (toasted, skinned and chopped hazelnuts, slivered almonds, or walnuts are good)



    1. 1
      Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
    2. 2
      To make caramel:.
    3. 3
      In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, 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 in the nuts evenly and gently press them inches.
    4. 4
      To make the cake:.
    5. 5
      Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. 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 until just blended. Lightly 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.
    6. 6
      Bake until a pick inserted in the center comes out clean, about 45 minutes.
    7. 7
      Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!

    Ratings & Reviews:

    • on October 24, 2010


      Decadent! Not something I would make often, due to the calories, etc :) But a great special treat dessert! I used pecans. I should have boiled the caramel a bit longer to thicken it more, since mine got soaked into the cake more, but still delicious. Made for cook-a-thon in honor of Sharon's DH, at

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2007


      Absolutely delicious!! Make with a brownie mix for the chocolate cake (needed to use it) The topping is sooo good. To serve, topped with some warmed Orange Marmalade and whipped cream. Made for the Cake-a-Thon. THX for posting, Sharon. Will make again.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Nut Upside Down Cake

    Serving Size: 1 (1288 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 490.0
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 14.7 g
    Cholesterol 137.0 mg
    Sodium 201.0 mg
    Total Carbohydrate 65.2 g
    Dietary Fiber 2.3 g
    Sugars 45.9 g
    Protein 6.3 g

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