Recipe Image

Cherry-Almond Upside-Down Cake

  • 30 m
  • 1 h 15 m
EatingWell Test Kitchen
“Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake.”

Ingredients

    • Topping
    • 3½ cups tart cherries, (about 1¼ pounds), pitted
    • 2 tablespoons sugar
    • 2 tablespoons kirsch, or brandy
    • 1 tablespoon cornstarch
    • Cake
    • ⅔ cup sifted cake flour
    • ½ cup whole unblanched almonds, (3 ounces), toasted (see Tip)
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 2 large egg whites
    • ⅔ cup sugar, divided
    • 2 large eggs
    • 1½ teaspoons vanilla extract

Directions

  • 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 ⅓ cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining ⅓ 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.
  • Tip: To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
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