Upside Down Cherry Cake | Cooking with Julie

Ingredients

• 2 ounces + 4 ounces (57g +115g) unsalted butter, very soft
• 2 ounces kirsch (grappa, or brandy)
• 2 pounds fresh cherries, pitted weight
• 1/2 cup plus 2/3 cup (96 +138 grams) granulated sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup (45 grams) almond meal or flour
• 1 cup (140 grams) Gold Medal flour, sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 5 ounces (170 grams) plain whole milk Greek yogurt
• 1/4 cup apricot preserves