Upside-down cherry cake
June 23, 2010 • Category: Dessert
A cake made with a handful of these Hammana cherries, some labneh or Greek yogurt, ground almonds, eggs, butter, flour and flavorings; can be made in a jiffy since the cherries need not be cooked, only pitted. The crumb is tender, flavorful and on the moist side. Can be also made as a cupcake.
- 500 g. (1 pound) of pitted cherries
- 2 or 3 Tablespoons of jam (any) to glaze the pan
- 200 g of sugar
- 200 g of unsalted butter, softened
- 150 g of self-raising flour (or all-purpose flour, add a teaspoon of baking powder)
- pinch of salt
- 100 g of ground almonds
- 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract (or other flavoring)
- 1 orange or lemon, zested
- 100 g of labneh or Greek yogurt or regular yogurt, drained for a few hours
- 4 Large eggs
- Grease a springform pan or a cake pan (23 cms or 9 inch) and line with a piece of parchment. Brush the jam over the bottom and add the cherries in an even layer, cut side up.
- Mix the butter and sugar till smooth, add the ground almonds, eggs one at a time slowly, flavoring, labneh or yogurt, then flour; only mix until the batter is smooth.
- Bake in the preheated oven about 35 to 45 minutes or a bit longer, till a skewer inserted in the cake comes out clean. Cool the cake a while, then flip on the other side and serve. If you wish, serve it with some more yogurt or labneh on the side.
NOTE: To make sure the cherries don’t drip all over the oven floor, you may want to slip a tray underneath it as it bakes.
Recipe courtesy of Olive magazine, July 2010.
37 Comments • Comments Feed
On June 23, 2010 at 3:43 pm
Perfect for the season! Other than the monotony of pitting the cherries, this cake is easy and the obvious delish result.
On June 23, 2010 at 4:11 pm
Lovely lovely cake… I am mad for cherries and can’t wait to add another recipe to my file. The yogurt is a nice touch!
On June 23, 2010 at 6:26 pm
stacey snacks says:
I have a truck load of fresh cherries and have a cherry almond cake in the oven as I type!
Glad you are enjoying your summer!
On June 23, 2010 at 6:48 pm
T.W. Barritt says:
I love upside down cakes. I have a favorite recipe for a cranberry upside down cake. What a wonderful treat for cherry season!
On June 23, 2010 at 7:14 pm
Astra Libris says:
I adore upside down cakes, and I haven’t made a cherry one yet – this sounds incredible! Zach will be especially excited about this gorgeous recipe, as labneh is one of his favorite foods of all time… 🙂 Mine too, of course! 🙂
On June 23, 2010 at 8:14 pm
Lentil Breakdown says:
Yum. I may have to make this soon since cherries will only be at the farmer’s markets here for another week or two. Do you use both vanilla and almond extract or pick one? Couldn’t quite tell by the recipe. I love almond extract with fruit desserts, so if it only has one, I’ll choose that over vanilla. It’s good with blueberries and peaches too.
On June 23, 2010 at 9:08 pm
Oh quel beau gateau!! hmmm en plus avec de la poudre d’amandes, ca doit etre divin!
On June 23, 2010 at 9:30 pm
Wonderful! I have never, ever head of upside-down cherry cake. And this one looks delicious – I like the addition of labneh & since cherries are in season I think I will try this one very soon.
On June 23, 2010 at 9:33 pm
une recette qui me met l’eau à la bouche de beau matin
On June 23, 2010 at 9:41 pm
5 Star Foodie says:
Oh, this cake looks amazing! Too bad I just used up the last of my cherries but perhaps my parents will bring me some more soon 🙂
On June 23, 2010 at 9:55 pm
Sushma Mallya says:
looks beautiful..something different from the usual and seems very delicious too
On June 23, 2010 at 10:09 pm
The cherries are almost taking over the cake! Love it!
On June 23, 2010 at 10:25 pm
I’ve been planning to make a cherry cake before the cherry season is over. This one sounds delicious.
On June 23, 2010 at 11:15 pm
That looks delicious Joumana!
On June 23, 2010 at 11:31 pm
Gorgeous cake! It must be sooooo good 🙂
On June 24, 2010 at 12:37 am
Cherries are always my favourite, cake looks simply superb and elegant..
On June 24, 2010 at 1:31 am
im luvin this blog! 😀
makes me wanna be a cook!
i want a cherry cake sooo freakin bad!
On June 24, 2010 at 3:39 am
I love upside down cakes and this one using cherrys is so novel and it does look GREAT!!
On June 24, 2010 at 5:16 am
I’ve been eating cherries by the pound lately…and loving it! Now I want them on top of this cake.
On June 24, 2010 at 5:44 am
Fig & Cherry says:
Absolutely beautiful Joumana – I wish cherries were in season – it’s Winter here in Oz 🙂
On June 24, 2010 at 6:13 am
A friend of mine brought me a bunch of cherries and I did not know how to consume all these. This is a great idea, plus my kid will be extremely happy to be able to lay his hands on something like this.
On June 24, 2010 at 6:28 am
Next time I’m at the fruit shop I’m picking up some cherries and making this! Our cherries aren’t in season yet but there are some imported from the US. I made a tart the other weekend with cherries and you’ve reminded me I need to post the recipe.
Such a beautiful cake you’ve done here!
On June 24, 2010 at 6:59 am
I am totally loving cherries lately – this sounds wonderful! love the use of almond meal and yogurt here too.
On June 24, 2010 at 8:34 am
I have to buy some cherries soon. I love the idea of this as a cupcake. I can’t wait to try it.
On June 24, 2010 at 9:15 am
Amber @Almost Vegan says:
Mmm, cherries and almonds…perfect pair.
On June 24, 2010 at 9:38 am
A Canadian Foodie says:
When I visit Vanja’s parents every summer I am in heaven (well, if that is possible in 50 degree heat). They have a cherry tree, and apricot tree and on and on and on. There are usually a few cherries left when we arrive. They make juice with most of them. Last year I made a claflouti and this year, I will make this cake… in their wood fired oven. It will be fun. The cherries are different – as theirs are sour cherries… but I see that it will still be good. Can’t wait!
On June 24, 2010 at 9:55 am
Chez Loulou says:
We’re in full cherry season here and I can’t wait to try this. Mille mercis!
On June 24, 2010 at 12:31 pm
those bleeding cherries are so beautiful! i love their dark, purple-y hue. divine cake, joumana!
On June 24, 2010 at 5:14 pm
Dommage que les cerises soient si chères et insipides par chez-moi… Ta recette a l’air terriblement bonne. Tu m’as l’air gâtée avec tous les bons produits que tu trouves au Liban! Bisous!
On June 25, 2010 at 4:47 am
Patty Price says:
Beautiful Joumana, such wonderful photographs, I’m sure your cherry cake is fantastic!
On June 25, 2010 at 10:34 am
Yumm! Just 1 quick question; what temp to bake at?
On June 25, 2010 at 11:33 am
@Doc: sorry, I forgot the temp! I baked this cake in a very lousy oven in Beirut and I cannot say what temperature I used because It was a toaster oven! I am sure that 350F should work fine!
On June 25, 2010 at 12:01 pm
Its looks great! I love fresh cherries 🙂
On June 26, 2010 at 5:01 am
A very flavourful cake made in a jiffy…just the recipe for guests that invite themselves at the last minute;o)
The almonds, citrus zest and the yogurt addition in this recipe please me to the cherries ;o))
Ciao for now, Claudia
On June 26, 2010 at 3:42 pm
I love upside down cakes and this is perfect for cherry season.
On June 28, 2010 at 10:19 pm
Reena, Coconut Raita says:
Hi Joumana. My hubby and I made this cake yesterday and it was fantastic. The almonds balanced the cherries beautifully. Just one thing for anyone else making the cake: we added the salt, lemon zest and lemon juice at the same time as the yogurt.
Another wonderful recipe – thank you.
On July 4, 2010 at 12:19 am