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Cooking
Upside-Down Cherry Cake with Caramel
· 8 servings
Caramel
Make 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 stir in the butter until combined.
Watch the colour
Don't worry if it takes a little while for the sugar and butter to come together. Just make sure the caramel doesn't get too dark, or it will turn bitter.
Layer the tin with caramel, cherries and almonds
Grease your tin well 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 at a time
Beat the softened butter and sugar together. Once combined, add one egg and whisk it in, then add the second egg. After a little whisking you'll have a pale, smooth, foamy batter.
Flour and cream
Fold half of the flour into the foamy mixture and whisk in. Then add the sour cream and whipping cream, and mix again.
Mix the batter
Finally, fold in the remaining flour mixed with baking soda and a pinch of salt. Mix into a smooth, fairly runny batter, then carefully pour 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. The top of the cake will turn golden. Take it out of the oven and turn it out onto a plate straight away. Let it cool slightly before serving.