Amazing (and Easy!) Cherry-Almond Upside-Down Cake

Dear Cecily,

When someone has a birthday or a special occasion at work we all bring baking from home. The trouble is that I have little experience in the baking department and I have little time to spend in the kitchen. Do you have any suggestions for a straightforward and yummy treat that will amaze my work colleagues?

Susan in New Zealand

Dear Susan,

On your mark, get set, and amaze! This delicious cherry-almond upside-down cake is easy to whip up, and doesn't even use a cake pan. All you need are a few bowls, a skillet, and an electric mixer. The recipe may look long, but I wrote in great detail, so your baking could be quick and straightforward. Here's a secret: when your work friends are impressed by your cake, don't let them know how easy it is (unless they ask, of course).

Happy Baking and Happy Cooking,
Cecily

Cherry-Almond Upside-Down Cake

Top of Cake:
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
2 cups (20 oz.) strained cherries from a can (any kind of cherry you prefer) and reserve 1/3 cup of the liquid for later
1/4 pound slivered or chopped almonds
1 teaspoon cinnamon
pinch of cardamom (optional)

Batter for Cake:
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
pinch of cardamom (optional)
1/2 cup (1 stick) unsalted butter, slightly softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup milk
1/3 cup juice from cherries

1) Preheat oven to 350 degrees.
2) To make the scrumptious top of the cake:
a) Melt the butter in a 10-inch heavy skillet on your stove on low heat.
b) Swirl it around to coat the bottom and side of pan and sprinkle the sugar, cinnamon, and cardamom (if using) on top.
c) Continue to swirl for about 1 minute until the sugar begins to dissolve.
d) Spoon the cherries and almonds evenly over the mixture and turn stove off.
3) In a small bowl, mix the flour, baking soda, baking powder, salt, cinnamon, cardamom and set aside.
4) Put the butter and sugar in a large bowl and whip (with a standing mixer or handheld beater) for about 5 minutes until mixture is pale and as fluffy as clouds. (This is where the air in the cake comes from).
5) Add eggs (one at a time) and vanilla and beat well.
6) Add half of the flour mixture and gently incorporate, using a spoon or electric mixer on very low speed.
7) Add the milk and reserved cherry juice and mix gently.
8) Add the remaining flour and gently mix. The ingredients should be barely incorporated and not overmixed.
9) To bake this delicious cake:
a) Put your skillet back over medium heat until it just begins to bubble.
b) Spoon cake batter over the top and gently smooth it out with a spatula.
c) Put it right into your oven and bake for 30 to 35 minutes until the top is dark-golden brown and a tester comes out clean.
10) Let your cake cool in the skillet for about 20 minutes, then put a cake plate over the top, turn over the skillet (with the plate still on it!) and voila: your upside-down cake is ready to amaze your colleagues the next day!