Cherry-Almond Upside-Down Cake

Directions

Preheat oven to 375°.

Combine ¼ 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.

Cook wine mixture over medium-high heat 3 minutes or until reduced to ¼ cup. Remove from heat; drizzle over cherries in prepared pan.

Place almonds and 2 tablespoons sugar in a food processor; process until finely ground (do not process to a paste).

Place eggs and egg whites in a large bowl.

Beat with a mixer at high speed until foamy; slowly add remaining ¾ cup plus 2 tablespoons sugar. Beat until thick and lemon-colored (about 2 minutes).

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.