A nutty, chocolatey take on a classic cherry upside-down cake.
Fresh cherries, dark chocolate, amaretto caramel, and an irresistibly crunchy almond layer make this cherry chocolate upside-down cake your go-to entertaining dessert.
I love a cherry upside-down cake, especially when it’s paired with amaretto and chocolate. This version is topped with a layer of sliced almonds that, when flipped, create a wonderful crunchy bottom to the cake.
I’m so sad that we’re coming to the end of cherry season, but fortunately, you can use canned tart cherries for this cake, too.
What you need
- Caramel: Butter, light brown sugar, and amaretto.
- Cherries: Pitted, halved cherries, sugar, almond extract, and cornstarch.
- Cake batter: All-purpose flour, baking powder, salt, butter, egg, vanilla extract, almond extract, sliced almonds, dark chocolate chips, and whole milk.
- For serving: Sliced almonds
How to make it
Step 1: Make the caramel.
Melt butter and add brown sugar. Add amaretto and whisk until smooth. Pour into a greased cake pan. Transfer to the freezer until needed.
Step 2: Prepare the cherries.
Combine pitted, halved cherries with sugar, cornstarch, and almond extract.
Step 3: Make the batter.
Cream butter and sugar together, and then add the egg and beat until smooth. Add the dry ingredients alternating with the milk, vanilla extract, and almond extract. Finish by folding in the dark chocolate chips and sliced almonds.
Step 4: Assemble the cake.
Pour the cherries over the chilled caramel and press into a tightly packed layer. Pour the cake batter on top and smooth into an even layer. Arrange sliced almonds on top.
Step 5: Bake and cool.
Transfer to a preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let stand at room temperature for about 45 to 60 minutes.
Step 6: Flip the cake.
Place a plate on top of the cake pan and flip to invert the cake onto the plate. Slice into pieces. It’s delicious served with whipped cream or vanilla ice cream, though it truly needs no accompaniments at all.
Cherry Chocolate Almond Upside-Down Cake
Ingredients
Amaretto caramel:
- 4 tablespoons (57g) butter
- ½ cup (100g) light brown sugar
- 2 tablespoons (30g) amaretto
Cherry layer:
- 12 ounces (340g) red cherries (pitted and halved; start with about 14 ounces (396g) total to yield the correct amount)
- 1 tablespoon (15g) granulated sugar
- 1 tablespoon (7g) cornstarch
- ½ teaspoon almond extract
Batter:
- 1 cup (120g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons (57g) butter (room temperature)
- ½ cup (100g) granulated sugar
- 1 egg
- ½ cup (120g) whole milk
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- ¼ cup (23g) sliced almonds
- ¼ cup (40g) dark chocolate chips
For serving:
- ½ cup (45g) sliced almonds
Instructions
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease an 8-inch round cake pan. Set aside.
- Melt 4 tablespoons (57g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color.
- Reduce the heat to low and add 2 tablespoons (30g) amaretto. Whisk until smooth and simmer for 1 minute. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the freezer for 15 minutes.
Assemble cherries:
- Combine halved cherries, 1 tablespoon (15g) granulated sugar, 1 tablespoon (7g) cornstarch, and ½ teaspoon almond extract in a bowl. Stir to coat and set aside.
Make the batter:
- Sift 1 cup (120g) all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons (57g) room-temperature butter and ½ cup (100g) granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add ½ cup (120g) whole milk and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract and ¾ teaspoon almond extract. Beat until just combined. Don’t overmix! Fold in the chocolate chips and almonds.
Assemble the cake:
- Remove the cake pan from the freezer. Arrange the cherries on top and press them into the caramel layer to form a tightly packed layer.
- Pour the batter on top and smooth into an even layer. Scatter ½ cup (45g) sliced almonds on top.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake stand at room temperature for 60 minutes. The cake should still be warm to the touch. Note: Cherry cake can be very syrupy, so be sure to let it cool.
Flip the cake:
- Place a large plate over the cake pan and carefully invert the cake onto the plate.
To serve:
- Slice the cake and serve it with whipped cream or vanilla ice cream, if desired, though it’s delicious with no accompaniments.
