It’s cherry season and I can’t get enough of them! The season seems to go by way too fast, so I am enjoying plenty of them while I can! I need to get creative and think of some more recipes to incorporate fresh cherries in. If you haven’t tried it yet, my Dairy Free Cherry Chocolate Chip Ice Cream would be great made with fresh cherries!
Cherries are full of beneficial nutrients. They have anti-inflammatory benefits, which can help with arthritis and many risk factors associated with heart disease. They contain Anthocyanin, a nutrient that is beneficial for the brain and can improve memory. Cherries are also high in beta carotene, containing 19 times more than blueberries or strawberries. Trouble sleeping, cherries contain melatonin, a hormone that regulates the body’s sleep cycles. That’s just a few reasons, but enough for me to keep indulging in them!
This recipe was inspired by a similar upside down cake recipe, but I can not remember where I saw it. From what I remember, it used cranberries, lemon zest, orange zest, cinnamon and spices. I think that sounds great for the fall, but for now, cherries are a must! I don’t think I have ever had upside down cake before. I know pineapple is typically what you hear of, but I guess I have never been tempted by it. After trying these, I’m thinking anything you pour this batter over and call an upside down cake would be fantastic! I’m trying to think of a way to do something chocolatey and nutty…stay tuned!!!
Recipe: Cherry Almond Upside Down Cakes
Makes 6 Large Cakes
- 1 1/4 cups Honeyville almond flour (Bob’s may work, but these are already really moist)
- 3/4 cup cherries, pitted and diced
- 1/4 cup plus 2 tbsp honey
- 1/4 cup grass-fed butter or coconut oil, melted (used refined so there’s no coconut flavor)
- 2 eggs
- 1/4 tsp vanilla bean powder (2-3 beans)
- 2 tsp almond extract
- 1/4 tsp celtic sea salt
- 1/4 tsp baking soda
- Combine diced cherries, 2 tbsp honey and 1/8 tsp of the vanilla beans in a bowl and mix well
- In a different bowl, whisk the eggs, melted butter/oil, 1/4 cup honey and the almond extract
- In another bowl, combine the flour, salt, 1/8 tsp vanilla beans and soda
- Add the dry ingredients into the bowl of egg mixture and stir until combined
- Pour the cherry mixture into the bottom of 6 holes of a greased muffin tin.
- Pour the batter over the cherry mixture, it will come close to the top
- Bake at 350 for 20 minutes or until brown
- Remove from the tins with a big spoon.
I used Xylitol honey which is a bit less sweet than regular honey, so I added a tbsp of erythritol to the batter too.
These can be served warm or are just as good the next day or two. They reminded us of strawberry shortcakes with how moist they are. They would be even more delicious right out of the oven with a dollop of Dairy Free Vanilla Bean Ice Cream!!!