Sweet Cherry Upside Down Cake
This cherry upside-down cake combines fresh, sweet cherries with a sticky brown sugar caramel, all baked into a lightly textured almond cake. Once flipped, it reveals a beautiful fruit layer on top, making it a delicious summer treat full of flavor and texture.
Servings: 12
Calories: 440kcal
Equipment
- 9" cake pan
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
Ingredients
- 12 oz sweet cherries fresh, pitted and halved
- ¼ cup unsalted butter
- ½ cup dark brown sugar packed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 large eggs room temperature, whisked
- 1 cup almond flour finely ground
- ⅓ cup sliced almonds toasted, for garnish
Instructions
- Pit the cherries and cut them all in half.12 oz sweet cherries
- Preheat the oven to 350℉/180℃.
- Melt the butter and dark brown sugar in a saucepan over medium low heat and stir until melted.½ cup dark brown sugar, ¼ cup unsalted butter
- Pour the caramel into the cake pan, then add the cherries cut side down evenly onto the bottom of the pan, squeezing in as many as possible. Add any leftover on top of the cut cherries.
- In a bowl, whisk together the flour, baking powder and salt and set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter and sugars on medium-high speed for 4 minutes until light and fluffy.1 cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Scrape down the sides, then with the mixer on low, add the vanilla, almond extract, and slowly pour in the whisked eggs. Increase to medium speed for 30 seconds, then scrape down the sides again.2 teaspoons vanilla extract, ½ teaspoon almond extract, 3 large eggs
- Add the flour mixture and mix on low speed until almost combined, then fold in the almond flour by hand with a rubber spatula until a smooth batter forms.1 cup almond flour
- Add the cake batter in dollops on top of the cherries and gently spread it to meet the edges.
- Bake the cake for 40-50 minutes until the center is no longer jiggly and a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a wire rack for 10 minutes, then turn it out* onto a serving platter. Serve the cake slices with fresh whipped cream or a scoop of vanilla ice cream and toasted sliced almonds.⅓ cup sliced almonds
Video
Notes
*Run an offset spatula around the outside of the cake (pushing outwards into the pan) to remove any potentially stuck pieces.
How to flip an upside down cake:
Place a serving platter on top of the cake pan opening, then using oven mitts, add one hand on top of the platter and one hand underneath the cake pan. Flip quickly so the plate is now on the bottom and the cake pan is inverted on top. After flipping, tap all over the bottom of the cake pan, then gently lift the pan straight up.
Store the cake lightly covered (leave a bit of room for air to get in) at room temperature for two days, or refrigerate covered for 3-4 days. This cake does not freeze well. If using frozen cherries, thaw completely in a colander to remove any excess liquid before slicing.
Nutrition
Calories: 440kcal | Carbohydrates: 46g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 110mg | Potassium: 148mg | Fiber: 2g | Sugar: 31g | Vitamin A: 685IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg
