Pin It The scent of cherries and buttery caramel mingling in the oven always makes me pause and linger in the kitchen. Last summer, after a particularly stormy afternoon, I found myself with a big bowl of ripe cherries and a restless urge to bake something comforting, yet a bit celebratory. The result was this cherry almond upside-down cake, the glossy fruit on top a happy accident of a busy afternoon. There was an impatient clatter of forks when it emerged from the cake pan, and since then, it&aposs become my easy excuse to gather friends for coffee. If you love a cake that feels both rustic and just a little bit luxurious, this one delivers.
I still laugh remembering the first time I made this for my book club, nervously flipping the cake onto a platter as everyone watched—holding my breath until that golden caramel crown slid out perfectly. The applause over cake, small but sincere, felt like cheating the system. It made me realize that even a casual Wednesday can deserve a bit of drama.
Ingredients
- Fresh or frozen pitted cherries (400 g / 2 ½ cups): Use the ripest cherries you can find—their natural juice creates that irresistible jammy topping; frozen work too, just pat them dry.
- Unsalted butter (60 g for topping + 60 g for batter): Splitting the butter gives both the caramel and the cake a deep richness—room temperature makes for easier creaming later.
- Brown sugar (100 g / ½ cup): Brown sugar caramelizes into a glossy, crackling edge under the cherries; don&apost rush this step.
- All-purpose flour (120 g / 1 cup): For structure and softness; sift it if you&apove got a few extra seconds.
- Ground almonds (45 g / ⅓ cup): Almond meal keeps the crumb moist and drives home that almond note; if you want it nut-free, swap this out for more flour.
- Baking powder (8 g / 2 tsp): Plenty to lift the dense batter without making it dry.
- Salt (2 g / ¼ tsp): Just a pinch, but don&apost skip—it plays up all the other flavors.
- Granulated sugar (100 g / ½ cup): For gentle sweetness and a tender cake crumb.
- Eggs (2 large): Bring to room temperature for extra fluffiness and reliable rise.
- Whole milk (120 ml / ½ cup): Full-fat milk gives needed richness—don&apost use skim or the cake may turn out dry.
- Vanilla extract (1 tsp): Blends and elevates the almond and cherry beautifully.
- Almond extract (¾ tsp): A little goes a long way; just under a teaspoon leaves a subtle, fragrant finish.
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Instructions
- Get things ready:
- Crank up your oven to 180°C (350°F), grab your 23 cm (9-inch) cake pan, grease it generously, and snug a circle of parchment on the bottom so nothing sticks.
- Make the caramel:
- In a small saucepan, slowly melt 60 g butter over medium heat, then stir in the brown sugar until it&aposs bubbling and golden—watch, because it goes fast. Pour the caramel over your prepared pan, swirling it to cover the base.
- Lay down the cherries:
- Scatter the cherries on top of the caramel, arranging them in a single even layer so every slice gets plenty of fruit.
- Mix the dry ingredients:
- Whisk together the flour, ground almonds, baking powder, and salt in a bowl—this keeps things from getting lumpy later.
- Cream the wet ingredients:
- In another bowl, cream the softened butter and granulated sugar until it&aposs pale, fluffy, and you'd happily spread it on toast; beat in eggs one at a time, then add vanilla and almond extracts.
- Combine wet and dry:
- Add the dry ingredients to your wet mixture in three parts, alternating with splashes of milk, and finish with dry—gently mix until just combined, so the batter stays light.
- Spread the batter:
- Spoon the batter over the cherries, smoothing the top but not pressing down—some cherry bits might peek through, and that&aposs fine.
- Time to bake:
- Pop the pan into the oven for 35–40 minutes, until it's deeply golden and a skewer comes out mostly crumb-free (but cherry juice is fine).
- Cool and flip:
- Let the cake rest in the pan for 10 minutes; run a knife around the edge, then invert onto a serving plate. Gently peel off the parchment and admire your edible stained glass.
- Serve and enjoy:
- This cake&aposs dreamy warm, but just as lovely at room temp; add a cloud of whipped cream or a scoop of vanilla ice cream if you're feeling festive.
Pin It One evening, a neighbor dropped by unexpectedly as the cake was cooling and we ended up sharing the first slice straight from the pan—sticky fingers, warm cake, and laughter around my cluttered kitchen table. Since then, I never worry about waiting for the perfect moment to serve it.
How to Choose the Best Cherries
Plump, deep red cherries will give the cake a stunning look and maximum flavor; if you can only find frozen, let them sit on a towel to soak up excess moisture. Bright, sweet cherries make the caramel extra jammy once baked, and you'll notice the difference in every bite.
What If You Don&apost Have Almond Meal
More than once, I've reached for the almond meal only to find a nearly empty bag. In a pinch, just use regular flour—the cake will be a bit lighter, but you can bump up the almond extract a touch if you want that nutty aroma to shine through.
Serving Ideas and Easy Variations
This cake dresses up easily for company with a dollop of crème fraîche, but sometimes I sneak a wedge cold straight from the fridge. Individual ramekins can transform it into sweet little desserts for a party—it&aposs more forgiving than it looks.
- Try a swirl of orange zest in the batter for brightness.
- Pair leftovers with black coffee for an understated brunch.
- Toasted sliced almonds give an extra crunch on top just before serving.
Pin It However you serve it, this cherry almond upside-down cake tends to disappear quickly—so maybe hide a slice for yourself before calling everyone to the table.
Recipe FAQs
- → Can I use frozen or canned cherries?
Yes. Thaw frozen cherries and pat them dry to remove excess moisture. For canned cherries, drain well to avoid a soggy caramel layer and pat dry before arranging in the pan.
- → How do I prevent a soggy topping?
Cook the butter and brown sugar until bubbling and slightly thickened, arrange cherries in a single layer, and avoid overcrowding. Cool the cake in the pan for about 10 minutes before inverting so the caramel can set.
- → Can I make a nut-free version?
Yes. Replace the ground almonds with an equal weight of all-purpose flour. The texture will be a touch less tender, but the cake remains moist and flavorful.
- → How can I tell when the cake is done?
Insert a skewer into the center; it should come out clean or with a few moist crumbs. The top should spring back lightly and the edges may begin to pull away from the pan.
- → What is the best way to reheat and store leftovers?
Store covered at room temperature up to 2 days or refrigerated up to 4 days. Reheat slices gently in a warm oven or microwave and serve with whipped cream or ice cream for best results.
- → How strong should the almond flavor be?
Start with ¾ teaspoon almond extract as listed and adjust up to 1 teaspoon if you prefer a more pronounced almond note. Use sparingly—too much can taste bitter.
