Ingredients for Cherry Almond Upside Down Cake
- Tart Cherries
- 1/2 cup granulated sugar
- 1 tablespoon Kirsch (cherry brandy, optional)
- 1 tablespoon cornstarch
- Cake Flour
- Whole Unblanched Almond
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large egg whites
- Eggs
- Vanilla Extract
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How to Make Cherry Almond Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- **Make the topping:** In a medium bowl, gently toss 1 (15 ounce) can pitted dark sweet cherries (drained) with 1/2 cup granulated sugar, 1 tablespoon Kirsch (cherry brandy, optional), and 1 tablespoon cornstarch.
- Spoon the cherry mixture into the prepared pan, arranging the cherries in a single layer.
- **Make the cake batter:** In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup sliced almonds, 2 teaspoons baking powder, and 1/4 teaspoon salt. Process until the almonds are finely ground.
- In a large bowl, beat 3 large egg whites with an electric mixer until soft peaks form. Gradually add 1/3 cup granulated sugar, beating until stiff and glossy.
- In a separate bowl, beat 3 large whole eggs with the remaining 1/3 cup granulated sugar until thick and pale, about 5 minutes. Beat in 1 teaspoon vanilla extract.
- Gently whisk one-quarter of the beaten egg whites into the whole-egg mixture.
- Gradually fold in half of the dry ingredients, then the remaining egg whites, and finally the rest of the dry ingredients. Be careful not to overmix.
- Gently pour the batter over the cherries in the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
91g
Fat
3g
Carbs
11g
