Cherry Upside Down Cake
Indulge in the sweet, nostalgic charm of a Cherry Upside Down Cake, a delightful twist on the classic dessert that’s sure to impress your family and friends. This recipe features a rich brown sugar caramel topping, perfectly paired with juicy, vibrant cherries that caramelize beautifully in the oven. A light and fluffy vanilla-infused cake batter is poured on top, creating the perfect balance of flavors and textures with every slice. Whether you’re using fresh or frozen cherries, the results are equally stunning. With just 20 minutes of prep time and basic pantry ingredients, this cake is as easy to make as it is impressive to serve. Perfect for dessert or a special brunch treat, this Cherry Upside Down Cake is best enjoyed slightly warm and makes for a picturesque centerpiece at any gathering!
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Recipe Information
Ingredients
- 100 grams brown sugar
- 4 tablespoons unsalted butter (for topping)
- 300 grams fresh or frozen cherries (pitted)
- 150 grams all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 100 grams unsalted butter (for cake batter)
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbly. Remove from heat and pour the caramel mixture evenly into the prepared cake pan.
Arrange the pitted cherries in a single layer over the caramel mixture, covering the entire bottom of the pan.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together 100 grams of unsalted butter and the granulated sugar until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for this step.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the cake batter evenly over the cherries in the pan, spreading it gently with a spatula to ensure an even layer.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Peel off the parchment paper if needed.
Let the cake cool slightly before serving. Enjoy your Cherry Upside Down Cake warm or at room temperature!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 37.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
