Upside Down Almond Cake
I've been making this cake for years.
I've made it with every berry under the sun, with and without dairy and with organic eggs and with gelatin eggs. I've also made it with a variety of sweeteners, and no matter what combination I've used, I've loved it every time. You see, this is one of "those" cakes. You know the ones. The ones that forgive every mistake you make and the ones you don't have to measure exactly.
This version has eggs (because I've reintroduced them!), but remains gluten, grain and dairy free, and the end result is an almost caramelised buttery cake. Subtle in flavour and sweetness with a crunchy edge that works perfectly with the plump softness of the cherries.
Dollop on some coconut yoghurt and sing hallelujah.
I've posted a previous version of this cake here - made into muffins with blueberries!