# What You'll Need:
→ Fruit topping
01 - 2 1/2 cups pitted cherries (fresh or frozen)
02 - 1/4 cup unsalted butter (4 tablespoons)
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 fine salt
08 - 1/2 cup granulated sugar
09 - 1/4 cup unsalted butter, softened (4 tablespoons)
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
13 - 3/4 teaspoon almond extract
# Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and set aside.
02 - Melt the 1/4 cup unsalted butter in a small saucepan over medium heat, add the 1/2 cup packed brown sugar, and stir until the sugar dissolves and the mixture is bubbling and smooth; remove from heat.
03 - Pour the caramel evenly into the prepared pan and arrange the pitted cherries in a single, even layer over the caramel.
04 - Whisk together the flour, ground almonds, baking powder, and salt in a medium bowl until evenly distributed.
05 - In a separate bowl, cream the 1/4 cup softened butter with the 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
06 - Add the dry ingredients to the wet mixture in three additions, alternating with the 1/2 cup milk, beginning and ending with the dry ingredients. Mix gently until just combined; avoid overmixing.
07 - Spoon or gently spread the batter over the cherry layer, smoothing the surface with an offset spatula so the batter covers the fruit evenly.
08 - Bake for 35 to 40 minutes, or until the center is set and a skewer inserted into the middle comes out clean or with a few moist crumbs.
09 - Let the cake rest in the pan for 10 minutes. Run a knife around the edge, invert onto a serving plate, and remove the parchment paper.
10 - Serve warm or at room temperature. Optionally accompany with whipped cream or vanilla ice cream.
