Why You’ll Love This Recipe
This Cherry Upside-Down Cake is a delightful blend of textures and flavors. The buttery, caramelized cherry topping contrasts beautifully with the soft, airy cake. The cherries sink into the batter as it bakes, creating a gorgeous, syrupy finish. With its combination of sweetness from the brown sugar and cherries, and a light, tender cake base, it’s the perfect dessert for a family gathering, holiday, or just a special treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
1. Preheat the Oven:
- 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. Prepare the Cherry Topping:
- 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.
3. Make the Cake Batter:
- 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 well combined.
4. Whisk the Egg Whites:
- In a separate clean bowl, beat the egg whites with the 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.
5. Assemble and Bake:
- Pour the cake 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 into the center comes out clean.
6. Cool and Invert:
- 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.
7. Serve:
- Serve warm or at room temperature. This cake is perfect on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings and Timing
- Servings: 8 servings
- Prep time: 20 minutes
- Cooking time: 55 minutes
- Total time: 1 hour 15 minutes
Variations
- Other Fruit Options: While cherries are the classic topping, you can also use other fruits like peaches, pineapples, or berries. Simply follow the same steps for the topping and use your preferred fruit.
- Vegan Version: Use plant-based butter and milk as replacements for the dairy, and substitute flax eggs for the egg yolks and whites.
- Spiced Version: Add cinnamon or nutmeg to the cake batter for a warm, spiced flavor that pairs wonderfully with the caramelized fruit.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days.
- Reheating: To reheat, warm the cake in the oven at 300˚F for 10-15 minutes or microwave individual slices for 15-20 seconds.
FAQs
1. Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries. Just make sure to thaw and drain them well before using them as the topping to avoid extra moisture.
2. Can I skip the egg whites?
The egg whites help make the cake lighter and fluffier. If you skip them, the cake will be denser but still delicious.
3. Can I make this cake without a hand mixer?
Yes, you can mix the batter by hand, though it will require a bit more effort to achieve the desired fluffy texture.
4. Can I add nuts to the cake?
You can absolutely add nuts like chopped pecans or walnuts to the cake for added texture and flavor. Just sprinkle them over the cherries before pouring the batter over the top.
5. Can I use a different size cake pan?
If you use a larger or smaller cake pan, you may need to adjust the cooking time. Keep an eye on the cake and test it with a toothpick to ensure it’s done.
6. Can I freeze this cake?
Yes, you can freeze the cake after it’s completely cooled. Wrap it tightly in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
7. How do I make sure the cherries stick to the bottom?
Press the cherries down gently into the brown sugar mixture and ensure they are evenly distributed. This will help them stick when you flip the cake over.
8. Can I make this cake ahead of time?
Yes, you can make the cake in advance and store it in an airtight container at room temperature for up to 2 days. Reheat before serving.
9. Can I use brown sugar for the cake batter?
While the cake is traditionally made with granulated sugar, you can experiment with light brown sugar in the batter for a slightly caramelized flavor.
10. What’s the best way to serve this cake?
This cake is delicious on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle some caramel sauce for extra sweetness.
Conclusion
This Cherry Upside-Down Cake is the perfect balance of sweet and tart, with a golden, buttery cake and a beautiful caramelized cherry topping. It’s a stunning dessert that’s surprisingly easy to make and always impressive when served. Whether for a special occasion or just a cozy treat, this cake will surely become a favorite in your dessert repertoire!
Cherry Upside-Down Cake Recipe
This Cherry Upside-Down Cake features a rich, buttery brown sugar topping with juicy cherries, all topped with a light, fluffy cake. A stunning dessert that’s as delicious as it is beautiful.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/4 cup (4 Tbsp) unsalted butter
3/4 cup packed light brown sugar
2 cups (14 oz) fresh cherries, pitted and halved
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
9-inch wide cake pan with 2-inch tall sides
Instructions
- 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 gently to stick.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the sugar and softened butter with an electric mixer on high until light and fluffy, about 5 minutes. Add the egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the lukewarm milk, mixing on low until incorporated. Gradually add the dry flour mixture, mixing until well combined.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them.
- Pour the batter over the cherries in the cake pan. Smooth the top with a spatula. Bake for 55 minutes at 350˚F, or until golden brown and a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes. Run a dull knife around the edges to loosen. Place a serving platter over the pan and carefully invert it. Let stand for 5 minutes before serving.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
Other fruit options include peaches, pineapples, or berries. Follow the same steps for the topping using your preferred fruit.
For a vegan version, replace butter and milk with plant-based options and use flax eggs for the yolks and whites.
Add cinnamon or nutmeg to the cake batter for extra warmth and spice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 38g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
