Cherry Almond Upside-Down Cake

This Cherry Almond Upside-Down Cake is a celebration of contrasts: tangy-sweet cherries nestled beneath a golden, nutty crumb, all embraced by a shimmering caramel layer. Each slice promises a tender, moist bite with the subtle aroma of almonds and a glossy, jewel-toned cherry crown that makes every gathering feel just a bit more special.

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Baking this cake is more than just making dessert—it's about creating a centerpiece for conversation and comfort. The magic unfolds as you lift the cake pan, unveiling a mosaic of glistening cherries and deep golden caramel that’s as beautiful as it is irresistible.

Ingredients

• Fruit Topping
  • 400 g (2 ½ cups) fresh or frozen pitted cherries
  • 60 g (¼ cup) unsalted butter
  • 100 g (½ cup) brown sugar
• Cake Batter
  • 120 g (1 cup) all-purpose flour
  • 45 g (⅓ cup) ground almonds (almond meal)
  • 8 g (2 tsp) baking powder
  • 2 g (¼ tsp) salt
  • 100 g (½ cup) granulated sugar
  • 60 g (¼ cup) unsalted butter, softened
  • 2 large eggs
  • 120 ml (½ cup) whole milk
  • 1 tsp vanilla extract
  • ¾ tsp almond extract

Instructions

1.

Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper for easy release.

2.

In a small saucepan, melt 60 g butter over medium heat, add brown sugar, and stir until combined and bubbling. Pour this mixture evenly into the prepared pan.

3.

Arrange the pitted cherries over the caramel layer in a single, even layer.

4.

In a bowl, whisk together flour, ground almonds, baking powder, and salt.

5.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla and almond extracts.

6.

Add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined.

7.

Gently spread the batter over the cherry layer, smoothing the top with a spatula.

8.

Bake for 35–40 minutes, or until a skewer inserted into the center of the cake comes out clean.

9.

Cool the cake in the pan for 10 minutes. Run a knife around the edge, then invert the cake onto a serving plate. Remove the parchment paper.

10.

Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Zusatztipps für die Zubereitung

Für ein optimales Ergebnis verwende gut abgetropfte Kirschen, damit sich keine überschüssige Flüssigkeit im Kuchen sammelt. Auch bei gefrorenen Früchten vor dem Backen vollständig auftauen und abtupfen. Der Karamell sollte beim Erhitzen nur leicht blubbern – so wird er schön cremig und brennt nicht an.

Varianten und Anpassungen

Frische Kirschen sind ein Genuss, aber auch gut abgetropfte, eingemachte Kirschen eignen sich wunderbar. Wer keine Nüsse mag, kann die gemahlenen Mandeln einfach durch Mehl ersetzen. Für eine intensivere Mandel-Note etwas mehr Mandelaroma oder gehackte Mandeln auf den Boden streuen.

Serviervorschläge

Am besten schmeckt dieser Kuchen leicht warm mit einem Klecks Schlagsahne oder etwas Crème fraîche. Auch Vanilleeis harmoniert hervorragend. Serviere ihn klassisch zu Kaffee, als Highlight am Nachmittag oder als feines Dessert nach dem Essen.

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Ob zum Kaffeekränzchen oder als festliches Dessert: Der Cherry Almond Upside-Down Cake bringt Frische, Aroma und einen Hauch Nostalgie auf den Tisch. Seine einfache Eleganz und das Zusammenspiel aus Karamell, Frucht und Mandel machen ihn zu einem unvergesslichen Genuss!

Recipe FAQs

→ Can I use frozen cherries?

Yes. Thaw and drain frozen cherries well so excess moisture doesn’t dilute the caramel. Pat them dry before arranging over the caramel layer to keep the topping glossy and set.

→ How do I prevent the cake from sticking to the pan?

Grease the pan and line the bottom with parchment paper for easy release. After cooling 10 minutes, run a knife around the edge before inverting; this helps the caramel and fruit release cleanly.

→ What’s the best way to check doneness?

Insert a skewer or thin knife into the center; it should come out clean or with a few moist crumbs. The top (which will be the bottom during baking) should be golden and set; baking time is typically 35–40 minutes.

→ How can I make a nut-free version?

Replace the 45 g ground almonds with an equal weight of all-purpose flour. This keeps the texture similar while removing almond flavor and allergens.

→ Any tips for a deeper caramel flavor?

Cook the butter and brown sugar until the mixture is bubbly and slightly darker, careful not to burn. Allowing a short simmer develops a richer caramel that complements the cherries.

→ How should leftovers be stored and served?

Store cooled cake covered at room temperature for 1–2 days or refrigerated up to 4 days. Rewarm slices gently before serving, or enjoy chilled with a spoonful of crème fraîche or ice cream.