CHERRY-ALMOND UPSIDE DOWN CAKE
The cherries turn into a gooey, syrupy topping for the dense almond cake, making this Cherry-Almond Upside Down Cake a perfect partner to a scoop of vanilla ice cream and a warm mug of coffee.
Provided by Cassie Johnston
Categories Desserts
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Spray a non-stick cake pan or springform pan liberally with cooking spray, set aside.
- In a medium bowl, toss together all the topping ingredients until cherries are well-coated. Pour into the prepared cake pan, and spread into one even layer, set aside.
- Whisk together the flour, almonds, baking powder, and salt in a medium-sized mixing bowl, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, butter, and coconut oil until smooth. Mix in the eggs, one at a time, and then the almond extra and yogurt.
- Add the dry ingredients to the wet in three additions, making sure it is well mixed between each addition.
- Pour the batter over top of the cherry mixture. Spread evenly using a spatula.
- Bake in preheated oven for 1 hour to 1 hour 10 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool for at least 10 minutes before inverting onto a cake plate.
Nutrition Facts : Calories 351 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 serving, Sodium 182 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
UPSIDE-DOWN CHERRY CAKE
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Generously butter an 8-inch square baking pan.
- Spread the cherry pie filling over the bottom of the prepared pan.
- In a bowl, combine the flour, baking powder, and salt; set aside.
- In a mixing bowl with an electric mixer, beat the butter and sugar together for about 3 to 4 minutes, until light and fluffy. Beat in eggs and the vanilla and almond extracts.
- Add the dry mixture in three additions, alternating with the milk and ending with the flour mixture. Blend thoroughly after each addition.
- Spoon the cake batter over the cherry pie filling; gently spread to cover.
- Bake the cake for 40 to 50 minutes, or until the cake springs back when lightly touched with finger.
- Let the cake cool for about 10 minutes. Loosen sides and carefully invert it onto a serving plate or cake server.
Nutrition Facts : Calories 427 kcal, Carbohydrate 77 g, Cholesterol 84 mg, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, Sodium 453 mg, Sugar 27 g, Fat 10 g, ServingSize 1 Cake (6 Servings), UnsaturatedFat 0 g
CHERRY-CHOCOLATE UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
CHERRY-ALMOND UPSIDE-DOWN CAKE
Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake. From Eating Well magazine.
Provided by Pinay0618
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
CHERRY UPSIDE-DOWN CAKE
"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET CHERRY UPSIDE-DOWN CAKE
There's a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you're worried about the pepper, cut back on the amount called for, but if you're excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that's sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It's helpful for covering up any imperfections in the cake, too!
Provided by Jerrelle Guy
Categories snack, cakes, one pot, dessert
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
- In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
- Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
- Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
- Serve the cake at room temperature, with lemon whipped cream, if using.
LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
CHERRY UPSIDE DOWN CAKE
I found this recipe on another site and want to try it sometime in the near future. DH is a big fan of anything that has cherries so I'm thinking he might like this. 2/25/07 Edited: I made this tonight and DH & I were both amazed. When I took it out of the oven there were no cherries on top. They all sink to the bottom and it's truly an upside down cake. I thought it might be real sweet but it isn't. It has a nice sweet/tart combination. We served it with vanilla ice cream and it is yummy.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9x13 baking pan and set aside.
- Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
- Mix remaining ingredients until sugar and cornstarch are dissolved.
- Pour or gently spoon cherry mixture over batter.
- Bake for 50-60 minutes.
- Serve topped with whipped cream or vanilla ice cream.
More about "cherry almond upside down cake food"
CHERRY-ALMOND UPSIDE DOWN CAKE RECIPE - LOS …
From latimes.com
Email [email protected]Category DESSERTS, BAKEOccupation Cooking ColumnistTotal Time 55 mins
FRESH FARMERS MARKET CHERRIES GET A BOOST IN FLAVOR …
From latimes.com
Email [email protected]Author Ben MimsOccupation Cooking ColumnistEstimated Reading Time 6 mins
UPSIDE DOWN CHERRY VANILLA ALMOND CAKES - HOT FOR FOOD …
From hotforfoodblog.com
CHERRY UPSIDE DOWN CAKE WITH ALMOND WHIPPED CREAM
From lovebakesgoodcakes.com
VEGAN UPSIDE DOWN CHERRY ALMOND CAKE - CRUMBS
From crumbsandcaramel.com
UPSIDE-DOWN CHERRY & ALMOND CAKE | RECIPE | NATALIE PENNY
From nataliepenny.com
CHERRY-CORNMEAL UPSIDE-DOWN CAKE RECIPE | EPICURIOUS
From epicurious.com
CHERRY ALMOND UPSIDE DOWN CAKE | PIPKA'S OF DOOR COUNTY
From pipkas.com
CHERRY ALMOND CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
CHERRY CORNMEAL UPSIDE-DOWN CAKE - ONCE UPON A CHEF
From onceuponachef.com
YOU ONLY NEED 1 BOWL TO MAKE THIS CHERRY UPSIDE-DOWN CAKE
From bonappetit.com
CHERRY ALMOND UPSIDE DOWN CAKE | MRFOOD.COM
From mrfood.com
CHERRY UPSIDE-DOWN CAKE RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
CHETNA MAKAN’S CHERRY, ALMOND AND HONEY UPSIDE-DOWN CAKE
From deliciousmagazine.co.uk
SOUR CHERRY & ALMOND UPSIDE-DOWN CAKE - THE ARTFUL …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love