This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Upside-down cherry cake

Upside-down cherry cake

https://www.coop.co.uk/recipes/upside-down-cherry-cake

Get together, put the kettle on and share a slice of cake

  • Feeds 12Feeds 12
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    21%
    1778kj 427kcal
  • Fat
    High 40%
    27.9g
  • Saturates
    High 61%
    12.2g
  • Sugar
    Med 40%
    25.8g
  • Salt
    Low 40%
    0.28g

% of adult’s reference intake | Carbohydrates per serving : 35g

Ingredients

  • 250g caster sugar
  • 450g Co-op fresh British cherries, destoned and halved
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 200g Co-op unsalted butter, softened, plus extra for greasing
  • 4 Co-op British free range eggs
  • 150g pack Co-op ground almonds
  • 150g Co-op self raising flour
  • Half tsp Co-op baking powder
  • 2 tbsp Co-op flaked almonds, toasted
  • 300ml tub Co-op reduced fat crème fraîche, to serve

Method

  1. Heat 50g of the sugar with 3 tbsp water in a large frying pan
  2. When the sugar has dissolved, add the cherries and half tsp each of the extracts
  3. Bring to the boil and simmer for 3-4 mins, stirring occasionally, until the cherries are soft but still hold their shape
  4. Tip into a sieve over a bowl to strain
  5. Return the liquid to the pan and bubble for 2-3 mins, until syrupy
  6. Leave to cool
  7. Preheat the oven to 180°C/fan 160°C/Gas 4
  8. Grease a 23cm springform cake tin and line with greaseproof paper
  9. Beat the butter and remaining sugar together until pale and fluffy
  10. Whisk in 3 of the eggs one at a time, beating well after each addition
  11. Add half the ground almonds, 1 tbsp of the flour, the baking powder and the remaining extracts along with the last egg
  12. Finally, fold in the remaining almonds and flour
  13. Spread the cherries across the base of the tin and drizzle with 1 tbsp of the syrup
  14. Spoon the cake mixture on top and level off
  15. Bake in the oven for about an hour, until risen, golden and a skewer inserted into the middle comes out clean
  16. Cool in the tin for at least 30 mins, then invert onto a plate
  17. Drizzle with the remaining syrup, top with the toasted nuts, then serve with the crème fraîche