Upside-Down Cherry Cake with Caramel
·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.
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.
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.
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.
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.
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.
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.
