This was probably one of the easiest but deceptively complicated-looking desserts I've ever made from Cooking Light. We always pick a ton of cherries in the summer, so I decided to see if I could use up some of my frozen cherries on this recipe. It worked like a charm -- you wouldn't have known they weren't fresh to begin with. I can tell that it's extremely important to reduce the wine-cherry mixture until it reaches 1/4c like the recipe says. It took more time than the recipe indicated, but not reducing it enough would've meant disaster. Excellent served warm with a scoop of vanilla frozen yogurt.
Cherry-Almond Upside-Down Cake
JasonM Posted: 10/16/09