Cherry Almond Upside-Down Cake (Print Version)

Moist almond-scented cake topped with caramelized cherries; serve warm with whipped cream or ice cream.

# What You 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 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 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 the caramel evenly into the prepared pan.
03 - Place the pitted cherries in a single even layer over the caramel, covering the base of the pan.
04 - Whisk together the flour, almond meal and baking powder with the salt in a medium bowl until evenly blended.
05 - In a separate bowl, beat the softened butter with the granulated sugar until light and fluffy; add the eggs one at a time, then mix in the vanilla and almond extracts.
06 - Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients; mix until just combined to avoid overworking the batter.
07 - Gently spread the batter over the cherry layer, smoothing the top with a spatula so the cherries remain distributed evenly.
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 - Let the cake rest in the pan for 10 minutes, run a knife around the edge, then invert onto a serving plate and remove the parchment.
10 - Serve warm or at room temperature; optionally accompany with whipped cream or vanilla ice cream.

# Expert Suggestions:

01 -
  • This cake’s almond-scented crumb is so tender, you’ll wonder if you imagined that second piece disappearing.
  • The simple caramel-cherry topping turns out stunning every time, so you look like a kitchen genius with minimal fuss.
02 -
  • Using too many cherries can make the base soggy, so stick to that single layer.
  • Creaming the butter and sugar longer than you think you should makes the cake incredibly light.
03 -
  • Let the cake cool just enough so the topping sets slightly; unmolding while too hot risks losing some of that caramel glory.
  • A tiny splash of extra almond extract in the batter makes the flavor really pop—but never overdo it.
Go Back