Cherry Upside-Down Cake Recipe

This Cherry Upside-Down Cake recipe is a classic, featuring a rich, caramelized brown sugar and cherry topping with a light, fluffy cake base. Made with simple ingredients like fresh cherries, butter, and all-purpose flour, this dessert is perfect for any occasion. The cherries are baked into the cake for an eye-catching and flavorful presentation, while the texture of the cake remains soft and moist. This recipe offers a delicious twist on the traditional upside-down cake, and can be customized with different fruits or toppings. Whether you’re baking for a holiday gathering or a weeknight treat, this Cherry Upside-Down Cake is sure to impress.

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 (spoon into measuring cup and scrape off the top)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup 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

What You’ll Need

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

Instructions

How to Make Cherry Upside-Down Cake

1. Preheat the oven to 350˚F (175˚C). Butter the sides of a 9-inch cake pan and place it over low heat on the stove. Melt 4 tablespoons of butter in the pan, then add 3/4 cup of brown sugar. Stir until well combined and spread the mixture evenly across the bottom of the pan. Remove from heat.
2. Arrange the halved cherries, cut-side down, over the butter and sugar mixture, pressing lightly to ensure they stick.
3. In a medium bowl, combine 1 1/2 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
4. In a large bowl, beat 1 cup of sugar and 8 tablespoons of softened butter with an electric mixer on high speed for 5 minutes, until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Then, beat in 1 teaspoon of vanilla extract.
5. Gradually add the lukewarm milk and mix on medium-low speed until well incorporated. Slowly add the flour mixture and continue mixing on low until fully blended.
6. In a clean bowl, beat the egg whites with 1/4 teaspoon of cream of tartar until stiff peaks form, but not dry. Gently fold the egg whites into the batter in two additions, mixing just until incorporated.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake at 350˚F (175˚C) for 55 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes. Run a dull knife around the edges of the cake to loosen it. Carefully invert the cake onto a serving platter. Let the cake stand for 5 minutes before serving, either warm or at room temperature.

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Why You’ll Love This Recipe

• Perfect Balance of Sweet and Tart: The combination of brown sugar and fresh cherries creates a wonderful contrast of flavors.
• Light and Fluffy Texture: The egg whites help create a light, airy cake that pairs beautifully with the rich topping.
• Classic Dessert with a Twist: This upside-down cake offers a unique presentation while remaining comforting and familiar.
• Easy to Make: Despite its elegant appearance, this cake is simple to prepare with basic ingredients.

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Tips

• Even Cherry Layer: Press the cherries lightly into the sugar mixture to make sure they stay in place during baking.
• Room Temperature Butter: Using butter softened to room temperature will help the cake batter mix more smoothly.
• Lukewarm Milk: Ensure the milk is lukewarm, not too hot, to prevent curdling when combined with the butter and eggs.
• Don’t Overmix: When folding in the egg whites, be gentle to maintain the airiness of the batter.

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Variations and Substitutions

• Fruit Options: You can substitute cherries with other fruits like pineapple, peaches, or berries for different flavors.
• Spices: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
• Gluten-Free Version: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Option: Swap the butter and cream with dairy-free alternatives like coconut oil and almond milk.

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FAQs

Q: Can I make this cake in advance?
A: Yes, this cake can be made a day ahead and stored at room temperature. Just invert it onto a platter when ready to serve.

Q: Can I freeze the cake?
A: It’s not recommended to freeze the upside-down cake after it’s been inverted, as the fruit topping may not hold up well in the freezer.

Q: Can I use frozen cherries?
A: Fresh cherries are recommended for the best texture and flavor, but frozen cherries can be used if fresh ones are not available. Just thaw and drain them before using.

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Serving Suggestions

• Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
• Pair with a hot cup of coffee or tea for a delightful afternoon treat.
• This cake also makes a beautiful centerpiece for any special occasion or holiday gathering.

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