Ingredients

The following ingredients have 4 Servings
  • 1/4 lb. unsalted butter (softened, (1 stick) plus butter to grease the pan )
  • 1/2 to 3/4 lb. pitted, halved cherries
  • 1 1/2 cups sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup UNBLEACHED all-purpose flour ((bleached flour toughens baked goods))
  • 3/4 tsp. baking powder
  • 1 tsp. almond extract
  • 3 large eggs

Instruction

  • Heat oven to 350.
  • Place a 9-inch round cake dish on top of parchment paper.
  • Cut a round from the parchment paper that will fit the cake dish.
  • Butter the 9-inch round cake dish.
  • Then butter the parchment paper as well.
  • Pit the cherries and cut each one in half.
  • Arrange the halves cut-side-up on the bottom of the cake dish.
  • Combine 3/4 cup sugar, vanilla, 1 teaspoon almond extract and ½ cup water in a small saucepan.
  • Cook over medium-high heat until the mixture turns amber, about 15 minutes.
  • (Do not stir while the mixture is cooking but you may have to remove from heat occasionally and swirl the mixture).
  • Remove from heat immediately.
  • Ladle caramel sauce evenly and very quickly over the cherries in the cake dish.
  • In a medium bowl, combine flour and baking powder.
  • Set aside.
  • In another bowl, beat together the butter and remaining 3/4 cup sugar, 1 teaspoon almond extract and eggs.
  • Stir the flour mixture into the egg mixture.
  • Spread the batter evenly over the cherries and caramel sauce.
  • Bake for 30 to 45 minutes, or until cake is set and a toothpick inserted in center comes out clean.
  • Remove cake from oven and set on a cooling rack.
  • Run a knife around the sides to loosen edges.
  • Place a platter or large plate on top of the cake.
  • Invert the cake onto the platter.
  • If any of the cherry halves stick to the pan, lift them off carefully.
  • Then replace them on top of the cake.
  • This should not be refrigerated before serving.