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

For the topping:

• 1/4 cup sugar
• 1 pint ripe cherries (pit and halve before using)
• 1/4 cup sliced almonds (for best flavor and aroma)

For the cake:

• 8 tbsp unsalted butter (room temperature, about 70°F)
• 1 3/4 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1 cup sugar
• 1 tsp almond extract
• 1 tsp salt
• 2 eggs (room temperature for better incorporation)
• 1 cup buttermilk
• 2 tsp baking powder

For serving:

• powdered sugar (for dusting)

Step 1: Toast the Almonds and Prepare the Pan

• 1/4 cup sliced almonds
• 9-inch cake pan

Preheat your oven to 350°F.

While the oven heats, spread the sliced almonds on a baking sheet and toast them for 6-8 minutes until fragrant and lightly golden—this brings out their natural flavor and aroma.

Meanwhile, prepare your 9-inch round cake pan by spraying it lightly with cooking spray, then line the bottom with parchment paper.

Dust the sides with a thin layer of flour to help the cake release cleanly.

I like to toast the almonds first so they’re ready to use while the oven is preheating.

Step 2: Arrange the Cherry Topping

• 1 pint ripe cherries
• 1/4 cup sugar

Pit and halve your ripe cherries, then arrange them cut-side down in the prepared pan in an even single layer.

Sprinkle the 1/4 cup sugar evenly over the cherries—this will caramelize and create a delicious sticky layer as the cake bakes.

Set the pan aside while you prepare the batter.

Step 3: Make the Dry Ingredient Mixture

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

In a medium bowl, whisk together the flour, baking powder, and salt until they’re evenly distributed.

This ensures the leavening agent is spread throughout the batter for consistent rise.

Set this mixture aside—you’ll be adding it to the wet ingredients in alternating batches.

Step 4: Cream the Butter and Sugar

• 8 tbsp unsalted butter
• 1 cup sugar

In a large bowl, beat the room-temperature butter and 1 cup sugar together for 2-3 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the batter, which helps create a tender crumb structure.

Make sure your butter is truly room temperature (around 70°F) so it incorporates smoothly without being greasy.

Step 5: Incorporate the Eggs and Flavoring

• 2 eggs
• 1 tsp almond extract

Add the room-temperature eggs and almond extract to the creamed butter mixture, then beat well for about 1 minute until fully combined and the mixture looks smooth and cohesive.

Room-temperature eggs emulsify better into the batter, creating a more uniform texture throughout the cake.

Step 6: Build the Batter with Alternating Additions

• dry ingredient mixture from Step 3
• 1 cup buttermilk
• toasted almonds from Step 1

Add the dry ingredient mixture from Step 3 to the wet mixture in three equal portions, alternating with the buttermilk and starting and ending with the dry mixture.

The pattern is: dry, buttermilk, dry, buttermilk, dry.

Stir after each addition until just combined—overmixing at this stage develops gluten and results in a tough, dense cake.

Once the batter comes together, gently fold in the toasted almonds from Step 1, reserving a few whole almonds for garnish if desired.

Step 7: Bake and Finish

• batter from Step 6
• cherry-topped pan from Step 2
• powdered sugar

Pour the batter over the cherry topping in the prepared pan from Step 2, spreading it gently and evenly.

Bake at 350°F for 35-40 minutes until a toothpick inserted into the cake (not through a cherry) comes out clean and the top is golden brown.

Let the cake cool in the pan for 10 minutes, then run a thin knife around the edges and invert it onto a serving plate so the glossy cherry layer is on top.

Dust with powdered sugar just before serving for a finishing touch.