Cherry Almond Upside-Down Cake (Printable)

Caramelized cherries atop a moist almond-scented upside-down cake, best served warm with cream or ice cream.

# What You'll Need:

→ Fruit topping

01 - 2 1/2 cups pitted cherries (fresh or frozen)
02 - 1/4 cup unsalted butter
03 - 1/2 cup packed 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 unsalted butter, softened
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
13 - 3/4 teaspoon almond extract

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure an 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 mixture is combined and bubbling; immediately pour the caramel evenly into the prepared pan.
03 - Evenly arrange 2 1/2 cups pitted cherries in a single layer over the hot caramel, distributing fruit to cover the surface.
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 homogenous.
05 - In a separate bowl, cream 1/4 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract and 3/4 teaspoon almond extract until incorporated.
06 - Add the dry mixture to the butter-egg mixture alternately with 1/2 cup whole milk, beginning and ending with the dry ingredients; fold gently and mix only until just combined to preserve a tender crumb.
07 - Gently spoon the batter over the cherry layer and smooth the surface with a spatula to create an even cake layer without disturbing the fruit.
08 - Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the center emerges clean and the top is golden.
09 - Allow the pan to cool on a wire rack for 10 minutes, then run a knife around the edge, invert onto a serving plate and carefully remove the parchment.
10 - Serve warm or at room temperature; optionally accompany with whipped cream or vanilla ice cream for added richness.

# Expert Advice:

01 -
  • The cherries caramelize into a sticky, jewel-like crown that never fails to impress guests.
  • Hints of almond in both taste and aroma set this cake apart from any ordinary upside-down bake.
02 -
  • If you try to invert the cake while it’s still piping hot, the topping can slip and slide wildly—wait at least 10 minutes.
  • The first time I skipped parchment paper, half the cherries stuck to the pan; I now swear by using it every single time.
03 -
  • Let the cake cool just enough to hold together, but not so long that the caramel topping sticks stubbornly to the pan.
  • A touch more almond extract than called for brings out the flavor, but measure with care—it’s powerful stuff!
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