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Cherry-Almond Upside-Down Cake

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  10 servings
Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake.
RECIPE INGREDIENTS
For Topping:
3 1/2 cups  tart cherries (about 1 1/4 pounds), pitted
2 tablespoons  sugar
2 tablespoons  kirsch or brandy
1 tablespoon  cornstarch
For Cake:
2/3 cup  sifted cake flour
1/2 cup  whole unblanched almonds (3 ounces), toasted (see Tip)
1 teaspoon  baking powder
1/4 teaspoon  salt
2   large egg whites
2/3 cup  sugar, divided
2   large eggs
1 1/2 teaspoons  vanilla extract

Tip: : To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
DIRECTIONS
To make topping: Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Toss cherries with sugar, kirsch (or brandy) and cornstarch in a medium bowl. Spoon into the prepared pan, arranging the cherries in a single layer; set aside.


To make cake: Combine flour, almonds, baking powder and salt in a food processor or blender; process until the almonds are ground to a fine meal.


Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining 1/3 cup sugar in a separate mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.


Whisk one-quarter of the beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture.


Spread the batter over the cherries in the prepared pan and bake until the top springs back when touched lightly and a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Delightful Upside-Down Cakes
Nutrition Facts per Serving
Yield:   10 servings
Calories: 177
Fat. Total: 4g
Protein: 4g
Carbohydrates, Total: 30g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 42mg
Sodium: 147mg
% Cal. from Fat: 20%
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