Cherry Almond Upside-Down Cake (Printable Version)

Moist upside-down cake with caramelized cherries and almond notes—serve warm or at room temperature.

# What You'll Need:

→ Fruit Topping

01 - 2 1/2 cups fresh or frozen pitted cherries
02 - 1/4 cup (56 g) unsalted butter
03 - 1/2 cup packed brown sugar

→ Cake Batter

04 - 1 cup (120 g) all-purpose flour
05 - 1/3 cup (45 g) ground almonds (almond meal)
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon fine salt
08 - 1/2 cup granulated sugar
09 - 1/4 cup (56 g) unsalted butter, softened
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
13 - 3/4 teaspoon almond extract

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with a circle of parchment for easy release.
02 - Melt 1/4 cup (56 g) unsalted butter in a small saucepan over medium heat, stir in 1/2 cup packed brown sugar, and cook until the mixture is bubbling and well combined; pour it evenly into the prepared pan.
03 - Place the pitted cherries in a single, even layer over the caramel, making sure the fruit is distributed uniformly across the pan.
04 - In a medium bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt until evenly blended.
05 - In a separate mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2–3 minutes.
06 - Beat in the eggs one at a time, then mix in the vanilla and almond extracts until fully incorporated.
07 - Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients; mix gently and stop as soon as the batter is just combined.
08 - Carefully spread the batter over the cherry layer, using an offset spatula to smooth the surface without disturbing the fruit below.
09 - Bake in the preheated oven for 35–40 minutes, or until a skewer inserted into the center comes out clean and the top is light golden.
10 - Let the cake rest in the pan for 10 minutes, run a knife around the edge to loosen, then invert onto a serving plate and peel away the parchment paper.
11 - Serve warm or at room temperature; optional accompaniments include whipped cream or vanilla ice cream.

# Expert Suggestions:

01 -
  • The caramelized cherry topping soaks into the buttery crumb and secretly keeps every bite extra moist.
  • The hint of almond brings a subtle warmth that makes the whole thing taste like you tried twice as hard as you did.
02 -
  • Once I skipped the parchment—never again; cherry bits stuck determinedly to the pan and cost me half my topping.
  • Letting the cake sit for 10 minutes before flipping keeps the caramel attached where you want it.
03 -
  • Taste your cherries first—if they’re sour, add an extra sprinkle of sugar to the topping.
  • Always let the cake cool briefly before flipping; rushing risks a landslide of caramel.
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