Chocolate-Almond Upside-Down Cake

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Martha Stewart


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6 tablespoons unsalted butter, melted, plus more for pan

3/4 cup packed light-brown sugar

1/4 cup honey

1 1/4 cups sliced or slivered almonds, lightly toasted

1 1/4 cups cake flour (not self rising)

1/2 cup cocoa powder, preferably Dutch-processed

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups sugar

3 large eggs

1 cup buttermilk

1 teaspoon pure vanilla extract

1 1 4 cups sliced or slivered almonds lightly toasted

3/4 cup packed light brown sugar

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