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Cherry Upside-Down Cake Recipe

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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.

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

  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. Arrange the halved cherries, cut-side down, over the butter-sugar mixture. Press them gently to stick.
  3. 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.
  4. Gradually add the lukewarm milk, mixing on low until incorporated. Gradually add the dry flour mixture, mixing until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://chocolatecoveredamy.com/cherry-upside-down-cake-recipe/