# What You Need:
→ Fruit Topping
01 - 2 1/2 cups pitted cherries (fresh or frozen)
02 - 1/4 cup unsalted butter
03 - 1/2 cup packed brown sugar
→ Cake Batter
04 - 1 cup all-purpose flour
05 - 1/3 cup ground almonds (almond meal)
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup granulated sugar
09 - 1/4 cup unsalted butter, softened
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
13 - 3/4 teaspoon almond extract
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy release.
02 - In a small saucepan over medium heat, melt 1/4 cup butter, add 1/2 cup packed brown sugar and stir until dissolved and bubbling; pour the caramel evenly into the prepared pan.
03 - Evenly distribute the pitted cherries in a single layer over the caramel, ensuring full coverage and minimal gaps.
04 - Whisk together the flour, ground almonds, baking powder and salt in a medium bowl until uniformly blended.
05 - In a separate bowl, cream the softened 1/4 cup butter with 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and almond extracts until incorporated.
06 - Add the dry mixture to the creamed mixture in three additions, alternating with the milk—beginning and ending with the dry ingredients—mixing until just combined to avoid overworking the batter.
07 - Gently spoon and spread the batter over the cherries, smoothing the surface with an offset spatula so the fruit remains evenly covered.
08 - Bake on the middle rack for 35–40 minutes, or until a skewer inserted into the center emerges clean and the top is golden.
09 - Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate, and remove the parchment paper carefully.
10 - Serve warm or at room temperature. Optionally accompany with whipped cream or vanilla ice cream; pair with coffee or a light dessert wine.
