Upside-Down Cherry Jubliee Cake
Cherries are probably my favorite fruit. When it is cherry season I eat cherries in every way imaginable. This moist upside-down cake uses some almond flour which keeps the cake moist and flavorful. A splash of kirsch (cherry brandy) added to the cherries heightens their flavor. Large pieces of fruit in most cakes tend to migrate to the bottom. This cake takes advantage of that and makes the most delicious topping. Traditionally this is baked in a cast iron pan if you don't have one do not let it stop you from making this delicious cake during the cherry season.
2 ounces + 4 ounces (57g +115g) unsalted butter, very soft
2 ounces kirsch (grappa, or brandy)
2 pounds fresh cherries, pitted weight
1/2 cup plus 2/3 cup (96 +138 grams) granulated sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup (45 grams) almond meal or flour
1 cup (140 grams) Gold Medal flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 ounces (170 grams) plain whole milk Greek yogurt
1/4 cup apricot preserves
1. Heat oven to 350F (325Fconvection) and arrange so the baking rack is in the middle. Butter a 9-inch cast iron or cake pan with 2 ounces of butter. Spread most of the butter over the bottom of the pan and some on the sides, add the cherries in an even layer. Arrange them on so the pitted opening is on the side so the smooth part of the cherry is facing down. Sprinkle ½ cup of the sugar, kirsch, and cinnamon over the cherries evenly.
2. Put the butter into a mixing bowl, beat until light add the 2/3 cup of sugar and beat until light and fluffy. Beat the eggs in one at a time scraping the sides of the bowl down after each addition. Add in the vanilla.
3. Sift together the almond flour, flour, baking powder, baking soda, and salt. Add the flour mixture in thirds and the yogurt in two additions beginning and ending with the flour mixture. Beating just until combined after each addition.
Gently spoon the batter evenly over the cherries, level the top with an offset spatula, then put into the oven. Bake for about 45 minutes to 1 hour, or until golden and risen and a skewer comes out clean when inserted into the middle of the cake (if not, give it another 10 minutes).
4. Heat the apricot preserves and strain. Use the clear jelly to brush on top of the cake when it is cool.
5. Cool in the pan for about 5 minutes. Place a kitchen dishtowel on the counter folded in thirds lengthwise Place the pan in the center of the towel and place the serving plate over the cake. Pull the towel tightly so the plate and pan are held together tightly. Carefully and quickly minding the panhandle invert the cake resting the serving platter on the counter. Let the cake cool for about another 5 minutes before lifting the pan off. It is necessary to remove the cake from the pan while it is still warm so that you have all the fruit and sauce it created on the cake and not stuck in the pan. Brush the top of the cake with the apricot jelly.
Serve just-warm, with dollops of sweetened Greek yogurt or whipped cream
Copyright © Julie Logue Riordan, Cooking with Julie