Oh my. Cherry Upside Down Cake. ‘nuf said. This fabulous cake is so mouthwatering you will be salivating like Pavlov’s dogs after the first bite. Seriously, it’s a scrumptious, rich, decadent and very moist cake that will knock your socks off! First, I pitted and halved fresh cherries. The cherries are covered with a homemade caramelized sugar glaze. Then the almond-flavored cake batter is poured over top before baking. The cake is inverted immediately after baking and it sure is awesome. While I used fresh cherries, you can substitute canned cherries if you rinse and drain them first.
I had a few cups of cherries left over at the end of cherry season that I wanted to use up. I thought I would try them in this delicious recipe. Perfection. After nibbling on the crumbs, I gave the cake to a friend who recently underwent knee replacement surgery. He loves cherries so I thought their family could use ANOTHER dessert. Ha! They loved it.
They came over to visit my husband after a recent surgery and remarked about how much they enjoyed this fabulous cake. Yes, it was certainly enjoyable. They couldn’t say enough about how much they loved this cherry dessert.
Cherry Upside Down Cake is a winner. It’s the perfect dessert to make during summer when fresh cherries are in season. But if you can’t find fresh cherries, feel free to substitute canned cherries instead. Both ways result in a spectacular cake everyone will drool over.
Cherry Upside Down Cake is one of the best cakes ever!
This cake is rich, moist and decadent.
We loved the way this cake turned out and so did our friends.
Here’s what I did.
I used these ingredients.
Start with making the caramelized sauce. Place sugar, almond extract and vanilla in a small saucepan over medium heat.
Stir to combine. DO NOT STIR again, but you will need to remove the pan from heat occasionally and swish the ingredients during cooking time.
Meanwhile, butter the bottom of a round baking dish. Cut a piece of parchment paper to line the dish and butter the parchment paper as well. Halve and pit cherries and place cut side up in bottom of a round baking dish.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add baking powder.
Stir to combine. Set aside.
In a separate bowl, soften butter. Add sugar, eggs and almond extract.
Whisk ingredients to combine.
Add flour ingredients.
Stir ingredients to combine.
Cook the sauce ingredients 15 minutes. Every minute or two you will need to swish the ingredients in the pan but DO NOT STIR.
Quickly ladle the caramelized sauce over top of the cherries in a round cake baking dish.
Try to spread the caramelized sauce as evenly over the cherries as possible. Work quickly so the sauce doesn’t harden.
Spread the cake batter over top of the cherries.
Bake at 350 about 45 minutes until a toothpick inserted in center comes out clean, and cake is well set. Use a knife to go around the edge of the whole baking dish.
Invert cake onto a serving plate. Cool, if desired, before serving. (This is also terrific hot, right out of the oven.)
Cherry Upside Down Cake is awesome.
If you enjoy cherries in desserts, this one is terrific.
This cake is a wonderful way to use fresh cherries. But you can also use canned cherries if desired.
Here’s the recipe.
CHERRY UPSIDE DOWN CAKE
(My own concoction)
This is one of the best cherry desserts ever!
Every bite of this cake will have you drooling.
Doesn’t Cherry Upside Down Cake look marvelous?
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