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Cherry Upside-Down Cake

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Cherry Upside-Down Cake is a moist vanilla cake topped with sweet, caramelized cherries. When flipped after baking, the vibrant cherry layer becomes a stunning and flavorful presentation, perfect for any occasion.

Ingredients

  • 2 cups fresh or frozen cherries, pitted
  • 1/4 cup unsalted butter (for topping)
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened (for cake)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Melt 1/4 cup butter and brown sugar together in a saucepan or directly in a 9-inch round cake pan over low heat until smooth.
  3. Pour the brown sugar mixture into a greased cake pan and spread evenly.
  4. Arrange the pitted cherries evenly over the caramel base in a single layer.
  5. In a medium bowl, whisk together flour, baking powder, and salt.
  6. In a separate bowl, cream 1/2 cup butter and granulated sugar until light and fluffy.
  7. Beat in eggs one at a time, then mix in vanilla extract.
  8. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with dry ingredients. Mix until just combined.
  9. Spoon the batter over the cherries and spread evenly.
  10. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
  12. Let cool slightly before slicing and serving.

Notes

  • Let the cake rest for 10 minutes before flipping to prevent sticking or crumbling.
  • Use well-drained canned cherries if fresh or frozen aren’t available.
  • A cast iron skillet can be used for deeper caramel flavor and rustic presentation.
  • Add almond extract or spices like cinnamon for flavor variation.

Nutrition

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