Updated: Jun 5
My Cherry Upside Down Almond Cake is so easy and delicious you'll be asked to make it again and again. It looks beautiful with the caramelized cherries on top of the golden almond cake. Serve it plain or smother it with Almond Whipped Cream.
2 cups sour cherries, fresh, canned, or frozen that are pitted and drained
1/2 cup lightly packed brown sugar
1/4 stick cold, unsalted butter cut into small cubes
Pipka's Almond Cake Recipe
Grease or spray the paper. Pit the fresh cherries and place on a paper towel to drain.
If using frozen cherries, thaw them first, then drain and reserve the juice and place cherries on a paper towel to absorb more juice. Place the cherries evenly on the bottom of the lined pan. Sprinkle the brown sugar on top of the cherries. Then dot with cubed butter.
Prepare the Almond Cake batter.
Gently spoon dollops of Almond Cake batter over the cherry mixture. Carefully spread the batter to cover all the cherries.
Bake the cake at 350 degrees for 50 minutes. Let it cool on a rack. When the cake has cooled, invert the cake onto a serving platter and gently remove the parchment paper.
Serve with almond whipped cream: Add 1/2 teaspoon almond extract and 2 Tablespoons powdered sugar to soft peaked whipped cream. Continue beating until cream is thick and holds its peaks.