Cherry Almond Upside-Down Cake (Printable)

Caramelized cherries atop an almond-scented, moist cake with a glossy topping—perfect with cream or coffee.

# What you need:

→ Fruit Topping

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

→ Cake Batter

04 - 1 cup all-purpose flour
05 - 1/3 cup ground almonds (almond meal)
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 for easy release.
02 - Melt 1/4 cup unsalted butter in a small saucepan over medium heat, add 1/2 cup packed brown sugar and stir until dissolved and bubbling; pour evenly into the prepared pan.
03 - Spread the pitted cherries in a single, even layer over the caramel, pressing them lightly so they sit flat.
04 - Whisk together 1 cup all-purpose flour, 1/3 cup ground almonds, 2 teaspoons baking powder and 1/4 teaspoon fine salt in a medium bowl; set aside.
05 - In a separate bowl, beat 1/4 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy; add eggs one at a time, beating after each addition, then stir in vanilla and almond extracts.
06 - Add the dry ingredients to the wet mixture in three additions, alternating with 1/2 cup whole milk and beginning and ending with the dry ingredients; mix gently until just combined to avoid overworking the batter.
07 - Carefully spoon or pour the batter over the cherry layer, spreading it evenly with a spatula without disturbing the fruit.
08 - Bake on the center rack for 35–40 minutes, or until a skewer inserted into the center comes out clean and the top is golden.
09 - Cool the cake in the pan 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 whipped cream, crème fraîche or vanilla ice cream.

# Expert tips:

01 -
  • This cake’s cherry-almond perfume will have everyone wandering into the kitchen before you even call for dessert.
  • The way the sweet fruit melds with the tender, almond-scented crumb makes it unbelievably satisfying for both casual snacking and special celebrations.
02 -
  • Once, I forgot to line the pan and learned the hard way how stubborn caramelized fruit can be–always use parchment.
  • Switching frozen cherries for fresh changed the bake time slightly and taught me that a few extra minutes in the oven ensures a set, caramelized topping.
03 -
  • Wait exactly ten minutes after baking before inverting the cake–any longer and the topping sticks, any shorter and the structure is too fragile.
  • A small pinch of salt in the caramel brings the flavor alive–don’t skip it.
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