Chocolate Almond Upside down cake ( eggless )

Preheat oven to 350 degrees F/ 180 C . Grease a 10 inch nonstick cake pan ( as the caramel topping with almonds at the base will tend to stick so use a nonstick pan).

Prepare the caramel honey almond topping for the base of the cake pan . Pour the 4 tbsp of melted butter all over swirling along the pan to coat well. Sprinkle the brown sugar evenly. Add the honey. Sprinkle the almonds all over evenly.

Now to prepare the cake batter .. First sift the flour, baking powder , baking soda , salt and cocoa powder well at least twice to get a very light cake . Step is highly recommended .

In another bowl first whisk the the sugar and softened butter well till creamy and light. Mix the whisked yogurt and a little of the buttermilk , vanilla extract . Keep some buttermilk to finish getting the right batter consistency

Add the wet and dry ingredients slowly folding gently . The cake batter will be thick but must be spreadable so use a little of the left over butter milk to make batter consistency adjustments if required .

Pour into the cake pan. Tap well to spread evenly . Bake till done approximately for 45 minutes or till done

Remove cake pan from oven . Let cool for a while before you attempt to turn upside down as this an upside down cake. First un a knife along the edges all over to enable cake to be inverted easily .

If the cake doesn't come off easily and the caramel is sticky , then lightly warm the pan on a low flame to loosen the caramel formed . Now turn upside down on to plate and tap lightly . Keep it inverted for couple of minutes .

Make wedges with a serrated knife . Enjoy delicious chocolate almonds upside down cake .