Desserts‎ > ‎Cakes‎ > ‎

cherry upside-down cake

3/4 cup granulated sugar
1/4 cup unsalted butter
1 Tbs cherry herring liqueur (optional)
about a pound of pitted cherries--halved
1 1/2 cups flour
1/3 cup almond meal
4 Tbs corn meal
1/2 tsp kosher salt
2 tsp baking powder
1 cup unsalted butter--room temperature
1 cup granulated sugar
1/4 cup brown sugar
3 large eggs--room temperature
1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 cup sour cream-room temperature

spray or butter an 8" round cake pan.  i like to use one that is 3" high.  in a saucepan, place the sugar and cook over low heat until it is caramel in color.  you will have to be careful, only stir to make sure the sugar melts evenly.  once the sugar is liquid and caramel in color, remove from heat and drop in the butter and the cherry herring.  stir until butter is melted completely.  pour into the bottom of the cake pan.  place the cherries cut side down in concentric circles to line the bottom of the pan.
whisk the flour, almond meal, corn meal, baking powder and salt in a bowl.  in the bowl of a stand mixer, beat the 1 cup butter with the granulated and brown sugars until light and fluffy.  beat in the eggs, one at a time, stopping to scrape down sides.  beat until the mixture looks like buttercream frosting.  add the almond and vanilla extracts.  put the beater on low and alternately add the dry ingredients with the sour cream--beginning and ending with dry ingredients.  pour on top of sugar/cherry layer.  bake on a sheet pan in a 350 oven until a cake tester comes out clean.  it should take about 50 minutes.