Cherry Almond Upside-Down Cake

I’ve got a bad case of procrastination going on.

I should really go to the DMV and retake my written drivers test – which apparently is a requirement to get an Oregon license.

I should really start using the 20 class bikram yoga package I bought a couple months ago.

I should really sort through the mountain of paperwork that has yet to be unpacked.

But instead I made you all a cake. And by you all, I actually mean me. Because I found out after making this cake that Steve doesn’t really like cherries. Or almonds. Woops! My bad. More for me!

Anyways, if you do like both cherries and almonds – you must try this cake. It’s quite fantastic if I do say so myself. The cherries are simmered in sugar, and some dry red wine to make a dark and complex syrup that is out of this world. Top it all of with an incredibly light cake flavored with finely ground toasted almonds and you’ve got a dessert that is really unforgettable.

Cherry Almond Upside-Down Cake

from Cooking Light

1 1/4 cups of sugar, divided

1/4 cup dry, red wine

2 lbs. dark sweet cherries, pitted

1 tsp. fresh lemon juice

3/4 cup of almonds, toasted

2 large eggs

2 large egg whites

1 cup flour

1/2 tsp. salt

1. Preheat the oven to 375 degrees. Grease a 9×9 inch square baking dish and set aside.

2. In a large saucepan, combine 1/4 cup sugar and red wine and stir over low heat until the sugar dissolves. Increase heat to medium high and bring to a boil. Stir in pitted cherries. Bring heat back to low and cook for 5 minutes, or until cherries have softened a bit.

3. Take a slotted spoon and remove cherries from the sauce pan. Place in the 9×9 baking dish, forming an even layer across the bottom. Simmer the remaining wine mixture over medium heat until it has reduced to about 1/4 cup. Drizzle over the cherries in the baking dish.

4. Grind the toasted almonds and 2 Tbsp. sugar in a food processor. (Just until finely ground – don’t make a paste!)

5. In a large bowl, beat the eggs and egg whites until foamy. Add in the remaining 3/4 cup plus 2 Tbsp. sugar. Beat until slightly thickened and lemon-colored. (Approx. 2 minutes). Gently fold in flour, salt, and the ground almond mixture.

6. Spoon batter over the cherry mixture. Bake for about 30 minutes, or until golden brown. (Make sure to test with a toothpick!) Cool on a wire rack for about 15 minutes, then invert onto your serving dish.



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