Easy Cherry Upside Down Cake
User Reviews
5.0
3 reviews
Excellent
Easy Cherry Upside Down Cake
Report
This Cherry Upside Down Cake recipe, besides being easy, is a true must-have for every occasion. Sweet dark cherries are the star here, topping a moist, rich cake with just the right sweetness; the combination is hard to resist!😋
Share:
Ingredients
For the Cherry Upside Down Cake:
- 250 g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup avocado oil , grapeseed oil, or vegetable oil
- ½ stick unsalted butter softened at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs , room temperature
- 1 egg yolk , room temperature
- ¾ cup buttermilk , at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
For the Brown Sugar Topping:
- ¼ cup unsalted butter , melted
- ¾ cup light brown sugar
- 1 teaspoon vanilla
- 1 teaspoon almond
- 1-¼ lbs (about 4 cups) fresh or frozen sweet dark cherries (no need to thaw)
Add to Shopping List
Instructions
- Adjust the oven rack to the middle position and heat the oven to 350 degrees F—Pour 4 tablespoons of melted butter into a 3.1-quart nonstick rectangle cake pan, tilting to coat the bottom and sides. Whisk ¾ cup light brown sugar, 1 teaspoon cornstarch, 1 teaspoon pure almond extract, and 1 teaspoon pure vanilla extract together in a small bowl, then sprinkle evenly over the melted butter. Arrange pitted cherry over the sugar mixture, nesting cherries snugly together.
- Sift together the flour and baking powder in a large bowl; set aside. Place the ¼ cup avocado oil, 1 stick unsalted butter, ¼ teaspoon kosher salt, 1 cup granulated sugar, and ½ cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes. Beat in the vanilla and almond extracts.
- Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape bowl and beater and add ½ of the dry ingredients, and add half the buttermilk and beat until just combined.
- Next, add the remaining flour mixture and the buttermilk, and beat on low speed until just combined. Do not overmix the batter! Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter over the cherries in the pan and smooth the top with a rubber spatula.
- Bake the Cherry Upside-Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Run a knife around the pan's edge to loosen the cake's sides, then invert the cake onto a serving platter. Discard parchment paper. Let the cake cool for a least 1 hour. Serve warm or cool—store covered in the refrigerator for up to 3 days.
Equipments used:
Notes
- How to StoreÂ
- This Cherry Upside Down Cake can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving.
- Make-Ahead
- The Cherry Upside Down Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
- How to Freeze
- Freeze the cherry Upside Down Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
