Cherry Upside Down Cake

🧂 Ingredients

• 1/4 lb. unsalted butter

  softened, (1 stick) plus butter to grease the pan
• 1/2 to 3/4 lb. cherries

  pitted, halved pitted, halved
• 1 1/2 cups granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 3/4 tsp. baking powder
• 1 tsp. almond extract
• 3 large eggs

Instructions

• 1 Heat oven to 350.
• 2 Place a 9-inch round cake dish on top of parchment paper.
• 3 Cut a round from the parchment paper that will fit the cake dish.
• 4 Butter the 9-inch round cake dish.
• 5 Then butter the parchment paper as well.
• 6 Pit the cherries and cut each one in half.
• 7 Arrange the halves cut-side-up on the bottom of the cake dish.
• 8 Combine 3/4 cup granulated sugar, vanilla, 1 teaspoon almond extract and ½ cup
  water in a small saucepan.
• 9 Cook over medium-high heat until the mixture turns amber, about 15 minutes.
• 10 (Do not stir while the mixture is cooking but you may have to remove from heat
  occasionally and swirl the mixture).
• 11 Remove from heat immediately.
• 12 Ladle caramel sauce evenly and very quickly over the cherries in the cake dish.
• 13 In a medium bowl, combine flour and baking powder.
• 14 Set aside.
• 15 In another bowl, beat together the butter and remaining 3/4 cup granulated
  sugar, 1 teaspoon almond extract and eggs with a whisk.
• 16 Stir the flour mixture into the egg mixture.
• 17 Spread the batter evenly over the cherries and caramel sauce.
• 18 Bake for 30 to 45 minutes, or until cake is set and a toothpick inserted in
  center comes out clean.
• 19 Remove cake from oven and set on a cooling rack.
• 20 Run a knife around the sides to loosen edges.
• 21 Place a platter or large plate on top of the cake.
• 22 Invert the cake onto the platter.
• 23 If any of the cherry halves stick to the pan, lift them off carefully.
• 24 Then replace them on top of the cake.
• 25 This should not be refrigerated before serving.

Nutrition Info