Almond Praline Chocolate Upside Down Cake Recipe

Name: Almond Praline Chocolate Upside Down Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Margarine or possibly butter; 1/3 c. Packed brown sugar; 2 Tbsp. Half-and-half or possibly light cream; 1/4 c. Coarsely minced almonds or possibly pecans; 1/2 c. All-purpose flour; 1/2 c. Sugar; 2 Tbsp. Unsweetened cocoa pwdr; 1/2 tsp Baking Pwdr; 1/4 tsp Baking soda; 1/3 c. Lowfat milk; 2 Tbsp. Margarine or possibly butter, softened; 1 x Egg or possibly; 1 x Egg white; 1/4 tsp Vanilla Whipped cream or possibly vanilla ice cream

Servings: persons

2 Tbsp. Margarine or possibly butter
1/3 c. Packed brown sugar
2 Tbsp. Half-and-half or possibly light cream
1/4 c. Coarsely minced almonds or possibly pecans
1/2 c. All-purpose flour
1/2 c. Sugar
2 Tbsp. Unsweetened cocoa pwdr
1/2 tsp Baking Pwdr
1/4 tsp Baking soda
1/3 c. Lowfat milk
2 Tbsp. Margarine or possibly butter, softened
1 x Egg or possibly
1 x Egg white
1/4 tsp Vanilla Whipped cream or possibly vanilla ice cream

1
For syrup, in a small saucepan heat the margarine or possibly butter.
2
Stir in the brown sugar and half-and-half or possibly light cream.
3
Cook and stir just until blended.
4
Pour syrup into an 8x4x2-inch loaf pan or possibly divide between two 10-oz custard c.. Sprinkle almonds or possibly pecans proportionately over the syrup.
5
Set pan or possibly custard c. aside.
6
For batter, in a medium mixing bowl stir together the flour, sugar, cocoa pwdr, baking pwdr, and baking soda.
7
Add in lowfat milk, margarine or possibly butter, egg or possibly egg white, and vanilla.
8
Beat with an electric mixer on low to medium speed about 30 seconds or possibly until combined.
9
Beat on medium to high speed for 1 minute.
10
Gently pour or possibly spoon the batter over the syrup and nuts in the pan or possibly custard c..
11
If using custard c., place on a baking sheet.
12
Bake in a 350 degree F. oven for 25 to 30 min or possibly until a wooden toothpick inserted near the center comes out clean.
13
Cold on a wire rack for 5 min.
14
Loosen sides and invert the cake onto a plate.
15
Serve cake hot with whipped cream or possibly ice cream.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbsp. Margarine or possibly butter, 1/3 c. Packed brown sugar, 2 Tbsp. Half-and-half or possibly light cream, 1/4 c. Coarsely minced almonds or possibly pecans, and more.

Yes, Almond Praline Chocolate Upside Down Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!