Sweet Cherry Upside Down Cake
Elevate your dessert game with this luscious Sweet Cherry Upside Down Cake, a show-stopping treat that's as beautiful as it is delicious. Featuring a caramelized layer of juicy, pitted cherries nested beneath a moist and tender vanilla cake, this recipe combines simple ingredients with impressive results. The golden-brown sugar and butter topping create a glossy finish that perfectly complements the sweet-tart cherries. With minimal prep time and a straightforward baking process, this cake is perfect for casual gatherings, summer celebrations, or weeknight indulgence. Serve it warm or at room temperature, and for an extra touch of decadence, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. If you're searching for a fruit-forward dessert with the wow factor, this Sweet Cherry Upside Down Cake will quickly become a new favorite!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams light brown sugar
- 450 grams cherries (pitted and halved)
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 150 grams granulated sugar
- 2 pieces large eggs
- 1.5 teaspoons pure vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In a medium saucepan, melt 55 grams of unsalted butter over medium heat. Stir in the light brown sugar and cook until it begins to dissolve and form a smooth mixture, about 2-3 minutes.
Pour the butter-sugar mixture into the prepared cake pan, spreading it evenly. Arrange the halved cherries (cut-side down) in a single layer over the caramel mixture. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the dry ingredients aside.
In a large mixing bowl, beat the remaining 60 grams of unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Be careful not to overmix.
Pour the batter evenly over the layer of cherries in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Gently lift off the pan and peel away the parchment paper.
Let the cake cool completely before slicing. Serve as is or with a dollop of whipped cream for an extra indulgence.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2311 mg | 100% | |
| Total Carbohydrate | 487.4 g | 177% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 314.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1690 mg | 36% | |
*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.
