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Cherry-Almond Upside-Down Cake

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Recipe

Cherry with almonds are always a good combination, and this cake is very delicious with cherry and almonds mixing.

 

Yield

9 servings

Prep

8 min

Cook

40 min

Ready

48 min
Low Fat, Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ cups sugar
divided
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¼ cup red wine
dry
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2 pounds Bing cherries
dark, pitted
*
1 teaspoon lemon juice
fresh
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1 x nonstick cooking spray
*
¾ cup almonds
whole blanched, toasted
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2 large eggs
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2 large egg whites
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1 cup all-purpose flour
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
296 ml sugar
divided
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59 ml red wine
dry
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907.2 g Bing cherries
dark, pitted
*
5 ml lemon juice
fresh
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1 x nonstick cooking spray
*
177 ml almonds
whole blanched, toasted
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2 large eggs
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2 large egg whites
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237 ml all-purpose flour
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2.5 ml salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 1776% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 159mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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