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    Sour Cherry & Almond Upside-Down Cake From The Artful Baker

    In celebration of my book’s upcoming release (out on Tuesday!), I’d like to share the video I’ve created for my favorite recipe in the book: Sour Cherry & Almond Upside-Down Cake.

    Considering that there is a chocolate cake using over a pound of chocolate (page 144), passion fruit caramels that make me weak in the knees (page 274), and several ice creams that I can’t live without, “my favorite recipe in the book” is a big statement. I’m not sure whether it’s the sticky-sweet sour cherries against that buttery, almond-y crumb, or the fact that the fruit layer gets sweeter and stickier each time I apply the sour cherry glaze to refresh it, but this cake is what I crave most.

    Here’s what the queen of baking, Rose Levy Beranbaum, said about the cake in her review: “The almond cake is a high achievement in perfection of texture–surprising for a layer cake so low in wheat flour.”

    I hope you have a stash of sour cherries in your freezer!

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    Pineapple and Coconut Upside-Down Cake

    Would you believe me if I say that my favorite recipe in The Artful Baker doesn’t have chocolate or caramel in it? It isn’t one of the many ice cream recipes either. I can almost hear you gasp. I know, I wasn’t expecting it either. Considering that there is a chocolate cake using over a pound of chocolate (the one on the cover), this is a big statement, but my favorite recipe in the book is the Sour Cherry and Almond Upside-Down Cake.

    And it would still be a contender even without the sour cherries on top. It is that good.

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    Strawberry, White Chocolate and Yogurt Tart

    It is rare that I manage to publish a recipe for a fruit dessert before the fruit’s season is over. Almost always, by the time I’m done with the recipe testing, the photos, and the headnote, the season is long gone. I stash away everything in a folder filled with incomplete posts and when the time comes the following year, I either don’t like the photos as much as I used to or succumb to the urge to develop the recipe further. Then I become overwhelmed and move on to another project.

    This strawberry tart is an exception, because I had a great starting point: The white chocolate and yogurt filling from the Raspberry, White Chocolate, and Yogurt Tart from my upcoming book, The Artful Baker.

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