Best Makeover Chocolate Caramel Nut Cake Recipes

CHOCOLATE NUT UPSIDE DOWN CAKE

Chocolate Nut Upside Down Cake image

Make and share this Chocolate Nut Upside Down Cake recipe from Food.com.

Provided by Sharon123

Categories Dessert

Time 1h15m

Yield 8-10

Number Of Ingredients 14

Ingredients

3/4 cup packed dark brown sugar
2 1/2 ounces unsalted butter
3 tablespoons water
1 1/4 cups toasted assorted unsalted nuts (toasted, skinned and chopped hazelnuts, slivered almonds, or walnuts are good)
6 ounces flour
1 1/2 ounces unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 ounces unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla
3 large eggs
1/2 cup buttermilk

Steps:

Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
To make caramel:.
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.
To make the cake:.
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.
Bake until a pick inserted in the center comes out clean, about 45 minutes.
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!

Nutrition Facts : Calories 490.1, Fat 24.5, SaturatedFat 14.8, Cholesterol 137.1, Sodium 201, Carbohydrate 65.2, Fiber 2.3, Sugar 45.9, Protein 6.3

CARAMEL NUT BREAKFAST CAKE

Caramel Nut Breakfast Cake image

I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn't have to share. -Arlene Isaac, Crooked Creek, Alberta

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 50m

Yield 18 servings.

Number Of Ingredients 13

Ingredients

1 package white cake mix (regular size)
2 large eggs, room temperature
2/3 cup water
1/2 cup all-purpose flour
1/4 cup canola oil
TOPPING:
1 cup packed brown sugar
3/4 cup chopped pecans
1/4 cup butter, melted
DRIZZLE:
1 cup confectioners' sugar
1 tablespoon light corn syrup
1 tablespoon water

Steps:

Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan., In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

Nutrition Facts : Calories 281 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 208mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.