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Nutty, Chocolate Upside Down Cake

Wow! Need I say more? Use any nuts you like, my favorites are walnuts, almonds and pecans.

Use a combination or one of a kind, whatever you like. I discovered this delicious recipe and cleaned it up to make it, yes you guessed it, lighter & healthier.

Ingredients:

3/4 cup Sucanant (found in health food markets) or dark brown sugar

2 1/2 oz. Earth Balance

3 tbsp water

1 cup toasted walnuts or pecans

2/3 cup of white whole-wheat flour

1 1/2 oz. cocoa powder

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup Earth Balance

1 cup raw sugar

1 tsp pure vanilla extract

3 large eggs

1/2 cup buttermilk

Topping:

Using a small saucepan over medium heat, combine Sucanant, Earth Balance, and water, stir until butter alternative is melted and mixture is smooth. Bring to a boil and pour into prepared pan, coating the bottom evenly. Scatter in the nuts evenly.

Cake:

Stir together flour, cocoa powder, baking powder, baking soda and salt. In a medium bowl, beat the Earth Balance with electric mixer until smooth. Add sugar gradually, beat until fluffy. Stir in vanilla, add eggs one at a time, beating briefly after adding each one. Sprinkle half the flour mixture over the butter and mix on low speed until just blended. Add the buttermilk and mix until blended. Lightly mix in the remaining flour, then 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 45 minutes or until a pick comes out clean.

Once done run a paring knife around the inside edge of the pan. Set a flat dish on top of cake and flip over, let the pan rest for a few minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature.

 

 


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