A rich, layered dessert combines the warmth of amaretto-infused caramel with a fruity cherry filling and a moist almond-chocolate cake batter. The recipe begins with a buttery caramel base, flavored with amaretto, which is chilled before being topped with a mixture of halved cherries, sugar, and almond extract. Meanwhile, a simple yet flavorful batter—made with flour, baking powder, vanilla, and dark chocolate chips—is prepared separately before being folded together with sliced almonds. The final assembly promises a decadent upside-down cake with contrasting textures and bold flavors, ideal for those seeking a homemade treat with depth and complexity.
Recipe here originally: https://www.triedandtruerecipe.com/cherry-chocolate-almond-upside-down-cake/ Amaretto caramel: 4 tablespoons (57g) butter ½ cup (100g) light brown sugar 2 tablespoons (30g) amaretto Cherry layer: 12 ounces (340g) red cherries, pitted and halved; start with about 14 ounces (396g) total to yield the correct amount 1 tablespoon (15g) granulated sugar 1 tablespoon (7g) cornstarch ½ teaspoon almond extract Batter: 1 cup (120g) all-purpose flour 1½ teaspoons baking powder ¼ teaspoon kosher salt 4 tablespoons (57g) butter, room temperature ½ cup (100g) granulated sugar 1 egg ½ cup (120g) whole milk 1 teaspoon vanilla extract ¾ teaspoon almond extract ¼ cup (30g) sliced almonds ¼ cup (40g) dark chocolate chips For serving: ½ cup (45g) sliced almonds Make the caramel: Preheat the oven to 350ºF. Lightly grease an 8-inch round cake pan. Set aside. Melt 4 tablespoons (57g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color. Reduce the heat to low and add 2 tablespoons (30g) amaretto. Whisk until smooth and simmer for 1 minute. Turn off the heat. Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the freezer for 15 minutes. Assemble cherries: Combine halved cherries, 1 tablespoon (15g) granulated sugar, 1 tablespoon (7g) cornstarch, and ½ teaspoon almond extract in a bowl. Stir to coat and set aside. Make the batter: Sift 1 cup (120g) all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside. Add 4 tablespoons (57g) room-temperature butter and ½ cup (100g) granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth. Add half the sifted dry ingredients and beat with the mixer until just combined. Add ½ cup (120g) whole milk and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract and ¾ teaspoon almond extract. Beat until just combined. Don’t overmix! Fold in the chocolate chips and almonds. Assemble the cake: Remove the cake pan from the freezer. Arrange the cherries on top and press them into the caramel layer to form a tightly packed layer. Pour the batter on top and smooth into an even layer. Scatter ½ cup (45g) sliced almonds on top. Bake the upside-down cake: Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean. Let the cake stand at room temperature for 60 minutes. The cake should still be warm to the touch. Note: Cherry cake can be very syrupy, so be sure to let it cool. Flip the cake: Place a large plate over the cake pan and carefully invert the cake onto the plate. To serve: Slice the cake and serve it with whipped cream or vanilla ice cream, if desired, though it’s delicious with no accompaniments. submitted by /u/BushyEyes [link] [comments]
