Recipe features a dense German-Style cake which can also be used for Strawberry Shortcake!
As always, I couldn’t wait to finish my photos so I could cut myself a rather huge piece of this cake, loaded with an equally huge amount of whipped cream!! I highly suggest you do the same… or place a very large scope of vanilla ice cream on top, especially while the cake is still warm!
- 1 (21 oz). can cherry pie filling ++ I like Comstock
- ¼ cup sliced almonds
- ¼ cup softened butter
- 1/3 cup sugar
- 2 large eggs
- 1/2 tsp. almond flavoring
- 1½ cups flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 5 Tbs. milk
As I mention at the top of this post, this is a very dense cake which would also be excellent for Strawberry Shortcake etc.
9” round cake pan, buttered Oven at 375F Bake for 20 – 25 minutes
Mix cherry pie filling with ¼ cup sliced almonds in a small bowl. Pour into buttered cake pan. Set aside.
With mixer on medium, cream 1/4 cup softened butter and 1/3 cup sugar a few minutes until fluffy. Add 2 large eggs and 1/3 tsp. almond flavoring. Beat for about a minute until well mixed. Add 4 Tbs. milk, 1½ cups flour, 2 tsp. baking powder and 1/8 tsp.salt. Start beating with mixer on low, then finish mixing on medium until just blended. ++ Remember to occasionally scrape sides of bowl.
Spoon cake batter over cherries and almonds. (Batter will be thick.) Using a large spoon, drop batter over cherries and almonds. Spread batter gently with a knife.
Bake at 375F for 20 – 25 minutes, or until toothpick inserted in the center of the cake comes out clean. ++ No toothpicks? Use a small sharp knife.
Once cake comes out of the oven, place a serving plate on top and – remembering to use pot holders – quickly tip cake over.
A good amount of the cherries & sliced almonds might remain in the pan. Not to worry…. just scope it out with a large spoon and spread on top of the cake. Enjoy!!
Here’s the recipe which inspired my Upside Down Cherry Almond Cake