# What You'll Need:
→ Fruit Topping
01 - 2 1/2 cups pitted fresh or frozen cherries
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 almond meal (ground almonds)
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon fine salt
08 - 1/2 cup granulated sugar
09 - 1/4 cup unsalted butter, softened (4 tablespoons)
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
13 - 3/4 teaspoon almond extract
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for an easy release.
02 - Melt 1/4 cup unsalted butter in a small saucepan over medium heat, stir in 1/2 cup packed brown sugar and cook until the mixture is combined and bubbling; immediately pour evenly into the prepared pan.
03 - Spread the pitted cherries in a single, even layer over the caramel, pressing gently so they sit flat.
04 - Whisk together the flour, almond meal, baking powder and salt in a medium bowl until homogenous.
05 - In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then blend in the vanilla and almond extracts.
06 - Add the dry mixture to the butter-egg mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients; mix gently until just combined to avoid overmixing.
07 - Carefully spread the batter over the cherry layer, smoothing the surface with a spatula to ensure even coverage.
08 - Bake in the preheated oven for 35–40 minutes, or until a skewer inserted into the center emerges clean or with a few moist crumbs.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate, and remove the parchment paper carefully.
10 - Serve warm or at room temperature. Optionally accompany with lightly whipped cream or vanilla ice cream.
