Cherry-Almond Upside-Down Cake (Printer-Friendly Version) | Eating Well
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Cherry-Almond Upside-Down Cake

http://www.eatingwell.com/recipes/cherry_almond_upside_down_cake.html

From EatingWell:  July/August 1994

Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake.

10 servings | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Topping

Cake

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Per serving : 177 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 42 mg Cholesterol; 30 g Carbohydrates; 4 g Protein; 1 g Fiber; 147 mg Sodium; 136 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat

Tips & Notes