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

EatingWell Test Kitchen
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Ingredients

Topping

Cake

Directions

  • To make topping: Preheat oven to 350 degrees 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.

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  • 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.

Tips

Tip: To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

177 calories; 3.8 g total fat; 0.5 g saturated fat; 37 mg cholesterol; 147 mg sodium. 137 mg potassium; 30.1 g carbohydrates; 1.4 g fiber; 20 g sugar; 4.4 g protein; 306 IU vitamin a iu; 1 mg vitamin c; 33 mcg folate; 38 mg calcium; 1 mg iron; 18 mg magnesium;

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