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Cherry Upside Down Cake

Teresa Ambra
This delightful Cherry Upside Down Cake has cherries on the bottom covered with a homemade caramelized sauce. Then it's topped with a delicious almond flavored batter. The cake is inverted as soon as it comes out of the oven. This dessert is rich, moist, decadent and so mouthwatering. It's perfect for summer holidays like Fourth of July or Labor Day when fresh cherries are in season.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Cakes and Frostings, Dessert
Cuisine American
Servings 12
Calories 222 kcal

Ingredients
  

  • 1/4 lb. unsalted butter softened, (1 stick) plus butter to grease the pan
  • 1/2 to 3/4 lb. pitted, halved cherries
  • 1 1/2 cups 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 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 sugar, 1 teaspoon almond extract and eggs.
  • 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

NOTE: Once you’ve hit 15 minutes on the caramel sauce, you must ladle it over top of the cherries very quickly or the mixture will harden. (I started my timer as soon as I turned on the gas from the stove top).
NOTE: Refrigerate after two days.
NOTE: My cake took 45 minutes to bake until a toothpick inserted in center came out clean.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 222kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 73mgSodium: 55mgPotassium: 128mgFiber: 0.3gSugar: 25gVitamin A: 350IUVitamin C: 0.8mgCalcium: 50mgIron: 0.7mg
Keyword cake, cherries, cherry dessert, dessert
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