Cherry-Almond Upside-Down Cake

Name: Cherry-Almond Upside-Down Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 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; 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

Submitted by Pinay0618

"Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake. From Eating Well magazine."

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Ready In:: 1hr 15mins
Ingredients:: 12
Serves:: 10

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

directions

To make topping: Preheat oven to 350°F 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.
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.
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.
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.
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.

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Reviews

This was delicious! And it also looked beautiful when it was turned out on a plate. I didn't need to bake it for 30 minutes - just over 20 minutes seemed to be enough. Thanks for posting this recipe!

Ginger Rose