Name: Dreamy Upside-Down Cherry Caramel Cake
Prep time: 28 min
Cook time: 63 min
Total time: 91 min
Yield: 8
Cuisine: Czech
Ingredients: 200 gram Unsalted Butter; 300 gram Medium-Fine Wheat Flour; 100 gram Sliced Almonds; 120 gram Powdered Sugar; 500 gram Cherries; 150 gram 12% Sour Cream; 100 gram Granulated Sugar; 2 piece Chicken Eggs; 5 gram Baking soda; 3 gram Salt; 100 gram Whipping Cream 33%

Step-by-step method

Let’s cook

At a glance

This upside-down cherry cake brings together caramel, fresh cherries, and almonds in a stunning presentation—the magic happens when you flip it over after baking. You'll start by making a golden caramel that needs careful attention (watch it closely so it doesn't turn bitter), then layer it with cherries and almonds before topping with a buttery, almond-studded batter. The whole process takes about 80 minutes from start to finish, with most of that time in the oven, making this an impressive yet manageable dessert.

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Make the caramel

Prepare a caramel from sugar and butter. Pour the sugar into a heated pot, where it will start to melt and turn golden. Once it takes on a deep golden colour, take the pot off the heat and carefully add the butter, stirring it in.

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100 gram
Unsalted Butter

100 gram
Granulated Sugar
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Watch the colour

Don't worry if it takes a little while for the two ingredients to come together. Just make sure the sugar caramel doesn't get too dark, or it will turn bitter.
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Layer the caramel, cherries and almonds in the tin

Grease your prepared tin with butter, especially the sides. Pour the caramel into the bottom, then arrange or scatter the pitted cherries over it and sprinkle with almond flakes.

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500 gram
Cherries

100 gram
Sliced Almonds

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Whisk in the eggs one by one

Start by beating the softened butter and sugar together. Once combined, add one egg and beat it in, then add the second egg and beat again. After a little whisking, you'll have a pale, smooth foam.

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100 gram
Unsalted Butter

120 gram
Powdered Sugar

2 piece
Chicken Eggs
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Add the flour and cream

Fold half of the flour into the foam and mix well. Then add the sour cream and whipping cream, and stir again.

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300 gram
Medium-Fine Wheat Flour

150 gram
12% Sour Cream

100 gram
Whipping Cream 33%
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Mix the batter

Finally, add the remaining flour mixed with baking soda and a pinch of salt. Mix into a smooth, fairly thin batter, then carefully spoon it over the cherries and smooth it out. Work gently so the cherries don't shift around too much on the bottom.

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5 gram
Baking soda

3 gram
Salt
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Bake

Bake at 180 °C for about 45 to 50 minutes, until the top is golden. Take the cake out of the oven and immediately turn it out onto a prepared plate. Let it cool slightly before serving.

Step-by-step method

At a glance

Make the caramel

For this step

Watch the colour

Layer the caramel, cherries and almonds in the tin

For this step

Whisk in the eggs one by one

For this step

Add the flour and cream

For this step

Mix the batter

For this step

Bake

Upside-Down Cherry Cake with Caramel

Ingredients — what you'll need

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