Cherry Upside-Down Cake Recipe

Cherry Upside-Down Cake Recipe – This easy, delicious cherry upside-down cake combines sweet caramelized cherries with a light, fluffy cake base. Made with fresh cherries, butter, brown sugar, and a soft cake batter, this simple dessert is perfect for any occasion, from family dinners to special celebrations. Whether you’re looking for a classic fruit upside-down cake recipe or a new twist on an old favorite, this cherry dessert will wow your guests with its beautiful presentation and incredible taste. Ready in under an hour, this easy cake recipe is a must-try for anyone who loves cherry desserts, upside-down cakes, and caramelized fruit cakes.

This Cherry Upside-Down Cake is a deliciously sweet and fruity dessert that’s perfect for any occasion. The caramelized brown sugar and butter topping beautifully complement the juicy cherries, while the light, fluffy cake layers create a moist and satisfying texture. This recipe is easy to make and guarantees a beautiful presentation for your dessert table.

Ingredients

For the Cherry Topping:

• 1/4 cup (4 Tbsp) unsalted butter
• 3/4 cup packed light brown sugar
• 2 cups (14 oz) fresh cherries, pitted and halved

For the Cake:

• 1 1/2 cups all-purpose flour (spooned into measuring cup and leveled)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup (8 Tbsp) unsalted butter, softened at room temperature
• 2 large eggs, separated
• 1 tsp vanilla extract
• 1/2 cup whole milk, lukewarm
• 1/4 tsp cream of tartar

You’ll Need:

• 9-inch wide cake pan with 2-inch tall sides

Instructions

How to Make Cherry Upside-Down Cake:

1. Preheat your oven to 350˚F (175˚C). Butter the sides of a 9-inch cake pan and place it on the stove over low heat.
2. Melt the butter in the cake pan, then add the brown sugar. Stir until well combined and the sugar begins to dissolve. Spread the butter-sugar mixture evenly across the bottom of the pan and remove from heat.
3. Arrange the halved cherries, cut-side down, over the butter-sugar mixture. Press them down gently to help them stick.
4. In a medium-sized bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, use a handheld electric mixer to beat the sugar and softened butter on high speed until light and fluffy (about 5 minutes). Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
6. Slowly add the lukewarm milk, mixing on low speed until fully incorporated. Gradually add the dry flour mixture, mixing until combined.
7. In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form, but not too dry.
8. Gently fold the beaten egg whites into the cake batter in two additions, being careful not to deflate the egg whites.
9. Pour the batter over the cherries in the prepared cake pan. Smooth the top with a spatula and bake for 55 minutes at 350˚F, or until the cake is golden brown and a toothpick inserted comes out clean.
10. Cool the cake in the pan for 10 minutes. Then, run a dull knife around the edges to loosen the cake. Place a serving platter over the cake and carefully invert the pan to transfer the cake to the platter. Let it stand for 5 minutes before serving.

Serve warm or at room temperature.

Tips

• Fresh Cherries: Always use fresh cherries for the best flavor, but you can substitute with frozen cherries if necessary. Just be sure to thaw them and drain excess liquid before using.
• Beating the Eggs: The key to a fluffy cake is in beating the egg whites to stiff peaks and gently folding them into the batter.
• Topping Adjustments: You can replace the cherries with other fruits like pineapple, peaches, or mixed berries for a fun twist on this recipe.

Variations and Substitutions

• Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Swap out the butter and milk for dairy-free alternatives like coconut oil and almond milk for a dairy-free version.
• Fruit Substitutes: Instead of cherries, you can use any fruit of your choice, such as pineapple, peaches, or apples.

FAQs

Can I make this cake ahead of time? Yes, you can prepare this cake a day ahead. Once it’s inverted onto the platter, store it in an airtight container at room temperature for up to 2 days.

Can I freeze this cake? Yes, you can freeze the cake before inverting it. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw before inverting and serving.

Why did my cherries float to the top? This can happen if the batter is too runny or if the cherries are too wet before placing them in the pan. Be sure to drain any excess moisture from the cherries.

Serving Suggestions

• With Ice Cream: Serve the warm cake with a scoop of vanilla ice cream for a decadent dessert.
• Whipped Cream: A dollop of freshly whipped cream adds a nice contrast to the sweetness of the cake.
• Beverage Pairing: Pair with a cup of coffee or a sweet dessert wine for the ultimate treat.

Why You’ll Love This Recipe

This Cherry Upside-Down Cake is a delightful dessert that combines the richness of caramelized brown sugar with the tartness of fresh cherries. The fluffy cake layer provides the perfect balance to the juicy fruit topping. Whether you’re serving it at a family gathering, holiday celebration, or just because, this cake will surely impress with its beautiful presentation and mouthwatering flavor!

Cherry Upside-Down Cake Recipe

Servings

8

servings

Prep time

20

minutes

Cooking time

55

minutes

Ingredients

• For the Cherry Topping:

• 1/4 cup (4 Tbsp) unsalted butter

• 3/4 cup packed light brown sugar

• 2 cups (14 oz) fresh cherries, pitted and halved

• For the Cake:

• 1 1/2 cups all-purpose flour (spooned into measuring cup and leveled)

• 2 tsp baking powder

• 1/4 tsp salt

• 1 cup granulated sugar

• 1/2 cup (8 Tbsp) unsalted butter, softened at room temperature

• 2 large eggs, separated

• 1 tsp vanilla extract

• 1/2 cup whole milk, lukewarm

• 1/4 tsp cream of tartar

• You’ll Need:

• 9-inch wide cake pan with 2-inch tall sides

Directions

• How to Make Cherry Upside-Down Cake:
• Preheat your oven to 350˚F (175˚C). Butter the sides of a 9-inch cake pan and place it on the stove over low heat.
• Melt the butter in the cake pan, then add the brown sugar. Stir until well combined and the sugar begins to dissolve. Spread the butter-sugar mixture evenly across the bottom of the pan and remove from heat.
• Arrange the halved cherries, cut-side down, over the butter-sugar mixture. Press them down gently to help them stick.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, use a handheld electric mixer to beat the sugar and softened butter on high speed until light and fluffy (about 5 minutes). Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
• Slowly add the lukewarm milk, mixing on low speed until fully incorporated. Gradually add the dry flour mixture, mixing until combined.
• In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form, but not too dry.
• Gently fold the beaten egg whites into the cake batter in two additions, being careful not to deflate the egg whites.
• Pour the batter over the cherries in the prepared cake pan. Smooth the top with a spatula and bake for 55 minutes at 350˚F, or until the cake is golden brown and a toothpick inserted comes out clean.
• Cool the cake in the pan for 10 minutes. Then, run a dull knife around the edges to loosen the cake. Place a serving platter over the cake and carefully invert the pan to transfer the cake to the platter. Let it stand for 5 minutes before serving.
• Serve warm or at room temperature.