Tasty Cherry Almond Upside Down Cake

Finding a dessert that’s both impressive and doable for family gatherings or weekend baking can feel like a real challenge. Between juggling all our daily responsibilities and wanting to create something that’ll make everyone smile, it’s easy to get overwhelmed by complicated recipes with long ingredient lists and technical steps.

That’s why this cherry almond upside down cake has become my go-to recipe: it’s straightforward to make, uses simple ingredients you can find at any grocery store, and always gets those “wow” reactions when you flip it onto the serving plate. Plus, the combination of sweet cherries and nutty almonds creates a flavor that makes everyone think you spent hours in the kitchen.

What Kind of Cherries Should I Use?

Fresh sweet cherries are your best bet for this upside-down cake, with Bing cherries being the most common and reliable choice at most grocery stores. If you can’t find Bing cherries, other dark sweet varieties like Black Republican or Sweetheart cherries will work just as well – just make sure they’re firm but ripe. While you might be tempted to use frozen cherries in a pinch, they tend to release too much liquid during baking and can make your cake soggy. When picking fresh cherries, look for ones that are deep in color, firm to the touch, and have fresh-looking stems. Remember to pit them carefully to keep their shape intact, since they’ll be the star of the show when you flip your cake.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this cake recipe:

• Cherries: If fresh cherries aren’t in season, you can use frozen cherries (thawed and drained) or even other fruits like plums, peaches, or apricots. Just make sure to pat them dry to prevent excess moisture.
• Almond slices: You can swap these with slivered almonds or chopped almonds. If you have nut allergies, try using sunflower seeds or simply skip them.
• Buttermilk: No buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’re good to go.
• Almond flavoring: You can use vanilla extract instead, though you’ll lose some of that distinct almond taste. Or try amaretto liqueur – use 2 teaspoons for more flavor.
• All-purpose flour: Cake flour works well here too – use 2 cups of cake flour instead of 1 3/4 cups all-purpose for a lighter texture. Just don’t use bread flour as it’ll make the cake tough.
• Butter: While butter gives the best flavor, you can use margarine or even coconut oil (solid, not melted) as a 1:1 replacement.

Watch Out for These Mistakes While Baking

The trickiest part of any upside-down cake is the flip, and rushing this step can lead to a messy disaster – wait at least 10 minutes after removing from the oven, but don’t wait longer than 30 minutes or the caramelized cherries might stick to the pan. Another common mistake is not properly arranging the cherries in a single layer at the bottom of the pan, which can result in uneven caramelization and a less attractive top when flipped. The batter’s temperature matters more than you might think – using cold buttermilk or eggs straight from the fridge can cause the butter to seize up and create a lumpy texture, so make sure all ingredients are at room temperature before mixing. For the best results, toast your almond slices lightly before adding them to the cake, and don’t forget to run a knife around the edge of the pan before attempting the flip – this simple step can save your cake from sticking to the sides.

What to Serve With Cherry Almond Cake?

This sweet and nutty cake pairs wonderfully with a few simple additions that’ll make it even more special. A scoop of vanilla ice cream or fresh whipped cream on the side lets the cherry-almond flavors shine while adding a cool, creamy contrast. If you’re serving this for afternoon tea or coffee, try adding a dollop of mascarpone cheese or crème fraîche on top. For an extra special touch, warm each slice slightly before serving – this brings out the almond aroma and makes the cherry topping even more luscious.

Storage Instructions

Keep Fresh: This cherry almond cake stays good at room temperature for up to 2 days when covered with a cake dome or plastic wrap. For longer storage, pop it in the fridge in an airtight container where it’ll keep for up to 5 days. The cherries might make the cake a bit more moist over time, but it’s still super yummy!

Freeze: Want to save some for later? Cut the cake into individual slices, wrap each piece in plastic wrap, and place in a freezer bag. It’ll stay fresh in the freezer for up to 3 months. This is great when you want just a slice or two at a time!

Serve Later: When you’re ready to enjoy your frozen cake, thaw it overnight in the fridge or for about 2 hours at room temperature. Give it a quick dusting of fresh powdered sugar just before serving to make it look and taste like it was freshly baked. The almond flavor actually gets even better after a day!

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 300-320 g

Ingredients

• 1/4 cup almond slices
• 1 pint ripe cherries
• 1 1/4 cups sugar, split into parts
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 8 tablespoons (1 stick) butter, at room temperature
• 2 eggs
• 1 teaspoon almond flavoring
• 1 cup buttermilk
• Powdered sugar for sprinkling

Step 1: Toast the Almonds

Begin by preheating the oven to 350°F (175°C).

Spread the slivered almonds evenly on a sheet pan and toast them in the oven for 6-8 minutes, or until they are golden brown and fragrant.

Be sure to keep an eye on them to prevent burning.

Once toasted, remove from the oven and set aside, leaving the oven on for baking the cake.

Step 2: Prepare the Cake Pan

Spray a 9-inch round cake pan with cooking spray.

Next, prepare a round of parchment paper by tracing the bottom of the pan onto the parchment, cutting out the traced circle, and placing it in the bottom of the pan.

Dust the sides of the pan with flour and tap out any excess to ensure easy removal of the cake after baking.

Step 3: Arrange the Cherries

Cut each cherry in half and remove the pit.

Arrange the cherry halves cut side down on the bottom of the prepared cake pan until the entire pan is covered.

Once the cherries are arranged, sprinkle them evenly with ¼ cup of sugar to caramelize the cherries while baking.

Step 4: Mix the Dry Ingredients

In a medium-sized bowl, combine the flour, baking powder, and salt.

Mix them together thoroughly, ensuring an even distribution of the baking powder and salt throughout the flour.

Step 5: Cream Butter and Sugar

In a larger bowl, cream together the butter and the remaining sugar using a hand mixer or stand mixer.

Mix until the mixture becomes light and fluffy, indicating that the sugar has been fully incorporated and the butter has aerated properly.

Step 6: Combine Wet Ingredients

To the creamed butter and sugar, add the eggs, mixing thoroughly after each addition.

Follow with the almond extract, continuing to mix until everything is well combined and the mixture is smooth.

Step 7: Combine Everything and Prepare for Baking

Gradually add the dry flour mixture to the wet ingredients in the butter mixture.

Do this in 3 additions, alternating with 2 additions of buttermilk, starting and ending with the flour mixture.

Mix until just combined after each addition, being careful not to overmix to ensure a tender cake.