Cherry Almond Upside-Down (Printable)

Moist upside-down cake with caramelized cherries and almond-infused batter; perfect 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, melted
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 tsp baking powder
07 - 1/4 tsp 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 tsp vanilla extract
13 - 3/4 tsp almond extract

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with a round of parchment paper to ensure easy release.
02 - In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Add 1/2 cup packed brown sugar and stir until the mixture is fully combined and begins to bubble; remove from heat and pour evenly into the prepared pan.
03 - Distribute the 2 1/2 cups pitted cherries in a single, even layer over the caramelized sugar. If using frozen cherries, drain any excess juice before arranging.
04 - In a medium bowl, whisk together 1 cup all-purpose flour, 1/3 cup almond meal, 2 tsp baking powder and 1/4 tsp salt until well combined.
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 stir in 1 tsp vanilla and 3/4 tsp almond extract.
06 - Add the dry mixture to the creamed mixture in three additions, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
07 - Using a spatula, gently spread the batter over the cherry layer, smoothing the surface so the batter covers the fruit evenly without disturbing the arrangement.
08 - Bake in the preheated oven for 35–40 minutes, or until a skewer inserted into the center comes out clean and the top is lightly golden.
09 - Allow the cake to cool in the pan for 10 minutes. Run a thin knife around the edge to loosen, then invert the pan onto a serving plate. Remove the parchment paper and lift the pan off.
10 - Serve warm or at room temperature. Optionally accompany with whipped cream or vanilla ice cream.

# Expert Hints:

01 -
  • The glossy, caramel-soaked cherries feel like a bakery secret you finally get to pull off at home.
  • The almond flavor is subtle but makes the whole cake taste fancy, even if all you did was swap out your afternoon snack.
02 -
  • Once, I rushed the flipping step and watched half the cherries cling stubbornly to the pan—patience pays off, and a sharp tap helps release it cleanly.
  • I discovered warming the pan just a little before flipping helps the caramel stay gooey instead of sticking.
03 -
  • Lightly toast ground almonds before adding for extra flavor complexity—it’s a step I’ll never skip again.
  • A touch of almond extract goes a long way; measuring carefully really keeps the balance.
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