Cherry Upside Down Cake
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.
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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.
Add water.
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)
Cherry Upside Down Cake
Equipment
- 1 9-inch round cake pan or baking dish
- 2 medium mixing bowls
- parchment paper
- 1 cherry pitter or sharp knife to pit cherries
- 1 sauce pan
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 1/4 lb. unsalted butter softened, (1 stick) plus butter to grease the pan
- 1/2 to 3/4 lb. cherries pitted, halved pitted, halved
- 1 1/2 cups granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3/4 tsp. baking powder
- 1 tsp. almond extract
- 3 large eggs
Instructions
- Heat oven to 350.
- Place a 9-inch round cake dish on top of parchment paper.
- Cut a round from the parchment paper that will fit the cake dish.
- Butter the 9-inch round cake dish.
- Then butter the parchment paper as well.
- Pit the cherries and cut each one in half.
- Arrange the halves cut-side-up on the bottom of the cake dish.
- Combine 3/4 cup granulated sugar, vanilla, 1 teaspoon almond extract and ½ cup water in a small saucepan.
- Cook over medium-high heat until the mixture turns amber, about 15 minutes.
- (Do not stir while the mixture is cooking but you may have to remove from heat occasionally and swirl the mixture).
- Remove from heat immediately.
- Ladle caramel sauce evenly and very quickly over the cherries in the cake dish.
- In a medium bowl, combine flour and baking powder.
- Set aside.
- In another bowl, beat together the butter and remaining 3/4 cup granulated sugar, 1 teaspoon almond extract and eggs with a whisk.
- Stir the flour mixture into the egg mixture.
- Spread the batter evenly over the cherries and caramel sauce.
- Bake for 30 to 45 minutes, or until cake is set and a toothpick inserted in center comes out clean.
- Remove cake from oven and set on a cooling rack.
- Run a knife around the sides to loosen edges.
- Place a platter or large plate on top of the cake.
- Invert the cake onto the platter.
- If any of the cherry halves stick to the pan, lift them off carefully.
- Then replace them on top of the cake.
- This should not be refrigerated before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
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?
You may also enjoy these delicious recipes.
Cherry Cream Cheese Pound Cake
Cherry Upside Down Cake
Equipment
- 1 9-inch round cake pan or baking dish
- 2 medium mixing bowls
- parchment paper
- 1 cherry pitter or sharp knife to pit cherries
- 1 sauce pan
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 1/4 lb. unsalted butter softened, (1 stick) plus butter to grease the pan
- 1/2 to 3/4 lb. cherries pitted, halved pitted, halved
- 1 1/2 cups granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3/4 tsp. baking powder
- 1 tsp. almond extract
- 3 large eggs
Instructions
- Heat oven to 350.
- Place a 9-inch round cake dish on top of parchment paper.
- Cut a round from the parchment paper that will fit the cake dish.
- Butter the 9-inch round cake dish.
- Then butter the parchment paper as well.
- Pit the cherries and cut each one in half.
- Arrange the halves cut-side-up on the bottom of the cake dish.
- Combine 3/4 cup granulated sugar, vanilla, 1 teaspoon almond extract and ½ cup water in a small saucepan.
- Cook over medium-high heat until the mixture turns amber, about 15 minutes.
- (Do not stir while the mixture is cooking but you may have to remove from heat occasionally and swirl the mixture).
- Remove from heat immediately.
- Ladle caramel sauce evenly and very quickly over the cherries in the cake dish.
- In a medium bowl, combine flour and baking powder.
- Set aside.
- In another bowl, beat together the butter and remaining 3/4 cup granulated sugar, 1 teaspoon almond extract and eggs with a whisk.
- Stir the flour mixture into the egg mixture.
- Spread the batter evenly over the cherries and caramel sauce.
- Bake for 30 to 45 minutes, or until cake is set and a toothpick inserted in center comes out clean.
- Remove cake from oven and set on a cooling rack.
- Run a knife around the sides to loosen edges.
- Place a platter or large plate on top of the cake.
- Invert the cake onto the platter.
- If any of the cherry halves stick to the pan, lift them off carefully.
- Then replace them on top of the cake.
- This should not be refrigerated before serving.
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September 13, 2018 at 8:11 pm
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