Cherry-Almond Upside-Down Cake Recipe

Name: Cherry-Almond Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Topping; 3 1/2 cups tart cherries, pitted (about 1 1/4 pounds); 2 tablespoons sugar; 2 tablespoons kirsch or 2 tablespoons brandy; 1 tablespoon cornstarch; For Cake; 2/3 cup sifted cake flour; 1/2 cup whole unblanched almond, toasted; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large egg whites; 2/3 cup sugar, divided; 2 large eggs; 1 1/2 teaspoons vanilla extract

Servings: persons

For Topping
3 1/2 cups tart cherries, pitted (about 1 1/4 pounds)
2 tablespoons sugar
2 tablespoons kirsch or 2 tablespoons brandy
1 tablespoon cornstarch
For Cake
2/3 cup sifted cake flour
1/2 cup whole unblanched almond, toasted
1 teaspoon baking powder
1/4 teaspoon salt
2 large egg whites
2/3 cup sugar, divided
2 large eggs
1 1/2 teaspoons vanilla extract

1
To make topping: Preheat oven to 350u00b0F Coat a 9-inch cake pan with cooking spray. Toss cherries with sugar, kirsch (or brandy) and cornstarch in a medium bowl. Spoon into the prepared pan, arranging the cherries in a single layer; set aside.
2
To make cake: Combine flour, almonds, baking powder and salt in a food processor or blender; process until the almonds are ground to a fine meal.
3
Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining 1/3 cup sugar in a separate mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
4
Whisk one-quarter of the beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture.
5
Spread the batter over the cherries in the prepared pan and bake until the top springs back when touched lightly and a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For Topping, 3 1/2 cups tart cherries, pitted (about 1 1/4 pounds), 2 tablespoons sugar, 2 tablespoons kirsch or 2 tablespoons brandy, and more.

Yes, Cherry-Almond Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry-Almond Upside-Down Cake

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