Cherry-Almond Upside-Down Cake

Becky Luigart-Stayner

Cherries and almonds have a natural affinity; in fact, cherry pits have a bitter almond flavor. The ease of this special dessert belies its gorgeous appearance. If you're pitting the cherries, be sure to work over a bowl and save any accumulated juice, which should be added to the recipe with the cherries.

Yield: 9 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 23%
  • Fat: 8.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2g
  • Protein: 7.5g
  • Carbohydrate: 57.8g
  • Fiber: 3.9g
  • Cholesterol: 47mg
  • Iron: 1.7mg
  • Sodium: 163mg
  • Calcium: 51mg

Ingredients

  • 1 1/4 cups sugar, divided
  • 1/4 cup dry red wine
  • 2 pounds dark sweet cherries, pitted
  • 1 teaspoon fresh lemon juice
  • Cooking spray
  • 3/4 cup whole blanched almonds, toasted
  • 2 large eggs
  • 2 large egg whites
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 375°.
  2. Combine 1/4 cup sugar and wine in a large saucepan over low heat; stir until sugar dissolves. Increase heat to medium-high; bring to a boil. Stir in cherries. Reduce heat to low, and cook 5 minutes or until cherries just begin to soften, stirring frequently. Remove cherries from pan with a slotted spoon, reserving liquid in pan. Place cherries in a bowl; stir in lemon juice. Arrange cherries in an even layer in bottom of a 9-inch square baking pan coated with cooking spray.
  3. Cook wine mixture over medium-high heat 3 minutes or until reduced to 1/4 cup. Remove from heat; drizzle over cherries in prepared pan.
  4. Place almonds and 2 tablespoons sugar in a food processor; process until finely ground (do not process to a paste).
  5. Place eggs and egg whites in a large bowl. Beat with a mixer at high speed until foamy; slowly add remaining 3/4 cup plus 2 tablespoons sugar. Beat until thick and lemon-colored (about 2 minutes).
  6. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt. Gradually sift flour mixture over egg mixture; fold in. Fold in ground almond mixture. Carefully spoon batter over cherries in prepared pan. Bake at 375° for 30 minutes or until golden brown. Cool in pan on a wire rack 15 minutes. Place a plate upside down on top of cake; invert onto plate.
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