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Cherry Almond Upside-Down Cake

Topping
1/4 cup butter
1/2 cup firmly light brown sugar
1/4 cup slivered almonds
2 cups pitted tart red cherries*Cake
1/4 cup butter softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Whipped cream, if desired
Toasted slivered almonds, if desiredPreheat oven to 350 degrees F.For topping, place butter in 9-inch round cake pan. Place in oven to melt butter, about 3 minutes. Remove from oven; stir in brown sugar. Sprinkle with almonds and top with cherries; set aside.For cake, cream butter and sugar until fluffy. Beat in egg and vanilla extract. Add combined dry ingredients and milk. Beat at medium speed 1 minute. Spread batter evenly in prepared pan. Bake until cake is golden brown and wooden pick inserted in center comes out clean, 40-45 minutes.Cool on wire rack 10 minutes. Loosen edges of cake with knife. Invert onto serving plate.Serve cake warm or at room temperature. Garnish with whipped cream and almonds, if desired.*If using frozen or canned cherries, drain well and pat dry with paper towel before using.

 

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