Almond Praline Upside Down Cakes

Inquir­ing Veloci­rap­tors want to know!

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  • Ingre­di­ents:
  • 2 tbsp. but­ter
  • 13 cup packed brown sug­ar
  • 2 tbsp. Half and Half
  • 14 cup sliced almonds
  • 12 cup flour
  • 12 cup sug­ar
  • 2 tbsp. unsweet­ened cocoa pow­der
  • 12 tsp. bak­ing pow­der
  • 14 tsp. bak­ing soda
  • 13 cup milk
  • 2 tbsp. but­ter, soft­ened
  • 1 egg
  • 14 tsp. vanil­la
  • Whipped cream or vanil­la ice cream

Pre­heat oven to 350°.

Light­ly grease four 8‑oz. indi­vid­ual souf­flé dish­es; set aside.

Syrup!

In a small saucepan, melt the 2 tbsp. but­ter. Stir in the brown sug­ar and Half and Half. Cook, stir­ring con­stant­ly, until sug­ar is dis­solved.

Divide syrup among the pre­pared cus­tard cups. Sprin­kle almonds over the syrup. Set aside cus­tard cups.

Batter!

In a medi­um mix­ing bowl, stir togeth­er the flour, sug­ar, cocoa pow­der, bak­ing pow­der, and bak­ing soda. Add milk, 2 tbsp. but­ter, egg, and vanil­la.

Beat with elec­tric mix­er on low to medi­um speed for about 30 sec­onds, until com­bined. Beat on medi­um to high speed for 1 minute. Gen­tly spoon bat­ter over the syrup and nuts. Place cups in a shal­low bak­ing pan.

The Baking!

Bake at 350° for 20–25 min­utes, or until tooth­pick comes out clean when insert­ed into the mid­dle. Cool in cups on wire rack for 5 min­utes.

Loosen sides and invert the cakes into dessert plates. Care­ful­ly spoon on any of the almonds that remain in the cups. Serve cakes with whipped cream or ice cream.

OPTIONAL: Make Ahead

Pre­pare as above through bak­ing. Cool cakes com­plete­ly.

Wrap cakes indi­vid­u­al­ly in plas­tic wrap. Chill up to 3 days.

To reheat, unwrap cakes and place on microwave safe plates. Cov­er cakes loose­ly with waxed paper.

Microwave on 100% pow­er for 30–45 sec­onds or until warm.