Upside-down cherry almond rose cake

I love upside-down cakes. This one was made for one of my closest friends on her 30th birthday. She is not very fond of chocolate cakes or cakes with frosting. So I came up with something that I thought she would like and she certainly did!

Ingredients for a half kg cake batter:
75 grms butter/margarine
115 grams sugar
Few drops of Rose essence
2 eggs
115 grams all purpose flour
1/2 teaspoon baking powder

For the base of the cake tray which becomes the topside after baking:
A cupful of deseeded cherries
Handful of sliced almonds
A tablespoon of butter
A tablespoon of brown sugar

Cream the butter with sugar. Add the essence and eggs and whisk till light and fluffy. Fold in the flour and baking powder gently till it's well incorporated.
The cake batter is ready. Keep it aside.

Now take a cake tray. Spread the butter at the base. Sprinkle the brown sugar. Randomly place the cherries and almonds. Pour the cake batter over the nuts and fruit.

Put the tray in a preheated oven and let it bake for 45 minutes at 180°C.

Once done keep aside for 10 mins on a cooling rack and invert on a serving tray. Let it completely cool for a couple of hours before it completely dissappears in minutes!