Sour cherry & almond upside-down cake from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 113) by Cenk Sonmezsoy

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Notes about this recipe

  • jzanger on July 30, 2025

    I agree, this is a delicious way to enjoy sour cherries. I made this in a 10” pan using 1.5x the cake batter and about 2x the cherries (with 1.5x the sugar). I had only Diamond Crystal kosher salt and I used about 1 1/4 tsp which was perfect to us. After awhile of simmering I drained cherries, put them in the cake pan and then allowed the cherry syrup to continue reducing until thickened. If you have a few quarts of sour cherries and you want to make the most of them, I highly recommend this recipe. Definitely serve it with vanilla ice cream.

  • martinhenry on December 19, 2018

    I assume that Cenk was using darker sour cherries that he has available in Turkey. The montmorency (or balaton if you're lucky) that we get from Michigan are much lighter in color, but still amazingly flavorful. This cake is a bit of a revelation. I adore sour cherries, but don't always have time to make pie. This cake is so simple, and comes together in a (relative) flash. I added 1/4 tsp of almond extract the second time I made this cake, and I really liked the ever-so-slight flavor it added.

  • TrishaCP on June 25, 2018

    This cake is delicious. I was worried about the amount of fat in the batter (10 tablespoons of butter plus almond flour), but it was moist and not at all greasy. I needed 10 minutes more of baking time so that the center of my cake was cooked through. Even so, my cherries weren't as dark as in the picture.

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