Description
This Cherry Upside Down Cake is a delightful and visually stunning dessert featuring a caramelized cherry topping beneath a moist, buttery cake. Perfect for any occasion, this recipe combines sweet cherries with a rich caramel sauce and a light vanilla-flavored cake base, baked to golden perfection.
Ingredients
Scale
Caramel Topping
- 1/4 cup unsalted butter (57 grams)
- 1 cup brown sugar (200 grams)
- 1 cup fresh or frozen cherries, pitted (about 150 grams)
Cake Batter
- 1/2 cup unsalted butter (57 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 cup all-purpose flour (125 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (120 ml)
- 1 cup fresh or frozen cherries, pitted (about 150 grams) for topping
Instructions
- Prepare the cherries: If using fresh cherries, wash and pit them thoroughly. If you have frozen cherries, ensure they are fully thawed and drained of any excess liquid. Preheat your oven to 350°F (175°C) to get it ready for baking.
- Make the caramel topping: Over low heat, melt 1/4 cup (57 grams) of unsalted butter in a medium saucepan. Once melted, stir in the brown sugar until the mixture is smooth and well combined. Immediately pour this caramel mixture into the base of a 9-inch (23 cm) round cake pan, then evenly arrange 1 cup of the pitted cherries over the caramel.
- Prepare the cake batter: In a medium bowl, sift together the flour, baking powder, and salt to evenly incorporate the dry ingredients. In a separate large mixing bowl, cream the remaining 1/4 cup (57 grams) of unsalted butter with the granulated sugar until the mixture becomes light in color and fluffy in texture.
- Add eggs and vanilla: Beat the eggs in one at a time into the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the flavor.
- Combine dry and wet ingredients: Gradually fold the flour mixture into the wet ingredients alternately with the milk. Mix gently until just combined; avoid overmixing to keep the cake tender.
- Pour the batter: Carefully pour the prepared cake batter over the arranged cherries and caramel in the cake pan, smoothing the top with a spatula to ensure an even layer.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Then run a knife around the edges to loosen it and rapidly invert the cake onto a serving plate so that the cherry caramel topping is on top.
- Serve: Let the cake cool slightly to warm temperature before slicing. Serve it warm or at room temperature for the best flavor and texture.
Notes
- You can substitute frozen cherries for fresh ones but be sure to thaw and drain well to avoid excess moisture.
- For an extra touch, garnish with whipped cream or a scoop of vanilla ice cream.
- This cake is best enjoyed within two days but can be stored covered at room temperature.
- Use a non-stick or well-buttered cake pan to ensure easy inversion and release of the cake.
