Cherry Almond Upside-Down Cake (Printable Version)

Moist caramel-topped cake layered with cherries and almond meal, ideal warm or with whipped cream or ice cream.

# What You'll Need:

→ Fruit Topping

01 - 2 1/2 cups pitted cherries (fresh or frozen)
02 - 1/4 cup (4 tablespoons) unsalted butter
03 - 1/2 cup packed light brown sugar

→ Cake Batter

04 - 1 cup all-purpose flour
05 - 1/3 cup almond meal (ground almonds)
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon fine salt
08 - 1/2 cup granulated sugar
09 - 1/4 cup (4 tablespoons) unsalted butter, softened
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
13 - 3/4 teaspoon almond extract

# How to Make It:

01 - Heat the oven to 350°F. Generously grease a 9-inch round cake pan and line the bottom with a circle of parchment for easy release.
02 - Melt 1/4 cup unsalted butter in a small saucepan over medium heat, stir in 1/2 cup packed brown sugar and cook until the sugar dissolves and the mixture is bubbling; immediately pour evenly into the prepared pan.
03 - Spread the pitted cherries in a single even layer over the caramel, leaving no large gaps so the topping is uniform after baking.
04 - In a medium bowl, whisk together 1 cup all-purpose flour, 1/3 cup almond meal, 2 teaspoons baking powder and 1/4 teaspoon salt until evenly combined.
05 - In a separate bowl, cream 1/4 cup softened butter with 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
06 - Add the dry ingredients to the butter mixture in three additions, alternating with the 1/2 cup milk and beginning and ending with the dry ingredients. Mix gently until just combined; avoid overmixing.
07 - Spoon the batter over the cherry layer and spread carefully with a spatula to cover the fruit evenly without disturbing the topping.
08 - Bake the cake in the preheated oven for 35 to 40 minutes, or until a thin skewer inserted into the center comes out clean and the top is golden.
09 - Allow the pan to rest on a wire rack for 10 minutes, run a knife around the edge to loosen, then invert onto a serving plate and remove the parchment.
10 - Serve warm or at room temperature. Optionally accompany with softly whipped cream, crème fraîche or vanilla ice cream.

# Expert Advice:

01 -
  • Combines the richness of almonds with the brightness of cherries and homemade caramel.
  • Effortlessly impressive for tea parties, celebrations, or a weeknight treat.
  • The moist, tender crumb stays delectably soft whether served warm or at room temperature.
  • Simple ingredients and an intuitive method for bakers of all levels.
02 -
  • Prüfe mit einem Holzstäbchen, ob der Teig vollständig durchgebacken ist; es sollte sauber herauskommen.
  • Lass den Kuchen vor dem Stürzen kurz ruhen, damit sich die Karamellschicht setzen kann.
  • Bei Nussallergien Mandeln durch Mehl ersetzen und Zutaten sorgfältig prüfen.
  • Bewahre Reste in einem luftdichten Behälter auf – der Kuchen bleibt auch am nächsten Tag wunderbar saftig.
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