Preheat oven to 350 degrees F. Thickly butter a 10-inch round cake
pan. Pour the melted butter into the cake pan and swirl to coat the
bottom then sprinkle in the brown sugar. Drizzle in the honey and
sprinkle the almonds evenly over the bottom.
To make the cake batter, sift the flour, cocoa powder, baking soda,
and salt together three times (this is to make the cake extra-light).
Cream the butter in a mixer fitted with a whisk attachment until
smooth and fluffy. Add the sugar and mix. Add the eggs, one at a
time, mixing after each addition. Add the vanilla. Beat until fluffy
and light. With the mixer running at low speed, add a third of the
dry ingredients and mix. Add half of the buttermilk and mix. Add
another third of the dry ingredients and mix. Add the remaining
buttermilk and mix. Add the remaining dry ingredients and mix
until smooth. Pour the batter into the pan.
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Bake until set in the center and springy, about 25 to 35 minutes.
Run a knife around the edge of the pan and immediately invert it
onto a serving platter. Let sit inverted for 5 minutes so the caramel
can soak into the cake a bit. Then remove the pan. If the topping is
sticking to the pan, warm the pan surface on a burner to loosen the
caramel.
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