Cherry Almond Upside Down Cake
Indulge in the irresistible charm of this Cherry Almond Upside Down Cake, a dessert that beautifully fuses the juicy sweetness of cherries with the nutty elegance of almond flour. Topped with a luscious caramel glaze that melts into a bed of plump cherries, this show-stopping cake is both visually stunning and decadently delicious. The tender almond-scented sponge has just the right balance of moistness and crumb, while hints of vanilla and almond extract elevate the flavors. Perfect for any occasion, this easy-to-make cake comes together in just about an hour, making it an ideal choice for last-minute gatherings or special celebrations. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Brown sugar
- 400 grams Fresh or frozen cherries (pitted)
- 150 grams All-purpose flour
- 50 grams Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch round cake pan by greasing it generously with butter.
In a small saucepan over medium heat, melt 50 grams of the unsalted butter. Add the brown sugar and cook while stirring until the sugar dissolves and forms a caramel glaze, about 2-3 minutes.
Pour the caramel glaze into the prepared cake pan, spreading it evenly across the bottom.
Place the cherries (pitted) in a single layer over the caramel glaze, ensuring the bottom is fully covered. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the remaining 65 grams of butter and granulated sugar together with a hand or stand mixer until light and creamy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the almond extract and vanilla extract.
Add half of the dry mixture to the wet ingredients and mix on low speed until just combined. Then add the milk and mix again. Finally, mix in the remaining dry ingredients until smooth, but do not overmix.
Pour the batter evenly over the cherries in the cake pan, spreading it gently with a spatula to cover all the cherries.
Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
Run a knife along the edges of the pan to loosen the cake. Carefully invert the cake onto a serving plate. Remove the pan slowly to ensure the cherries and caramel stay intact.
Let the cake cool slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 38.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
