Sweet Cherry Upside Down cake

Heat oven to 350. Grease 11x7 glass baking dish. Microwave 1/4 c butter on medium until melted. Stir in brown sugar and microwave till sugar is melted and mix is thick and bubbly. Stir in cinnamon. Pour over bottom of baking dish. Top with cherries in single layer. Whisk flour, nutmeg, baking soda and salt in bowl. Beat butter and almond extract in large bowl at medium speed until smooth. Gradually beat in sugar. Increase speed to med high. Beat four minutes or until light and fluffy. Add eggs one at a time beating well after each addition. At low speed beat in flour mix in three parts alternately with sour cream until smooth beginning and ending with f lour mix. Batter will be thick. Spoon and gently spread batter over cherries. Bake 40-50 minutes or until cake is golden brown. Cool on wire rack 15 minutes. Run thin knife around edge of cake to release from pan. Cover with rimmed platter. Invert cake onto platter. If any cherries have stuck to the pan, place them back on cake. Beat whip cream powdered sugar and vanilla until firm peaks. serve cake warm with whip cream