One Bowl Cherry Almond Upside Down Cake
one pan, one whisk, one mixing bowl.
This seriously easy Cherry Almond upside down cake is moist and tender, made with fresh cherries and ground almonds for a classic flavour combination.
One Bowl Cherry Almond Upside Down Cake
Here’s Why You’ll Love This Cherry Almond Upside Down Cake:
Almonds and cherries are the perfect pair - imagine a cherry bakewell crossed with a soft pound cake
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Cherries: For the topping we are using fresh pitted cherries.
Almonds: We are using almond essence, flaked almonds and ground almonds in this cake for intense sweet buttery flavour.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe