There is something utterly magical about a Cherry Upside-Down Cake Recipe that turns simple ingredients into a stunning, jewel-toned dessert bursting with flavor and charm. This cake is a delightful blend of sweet cherries caramelized atop a tender, buttery cake that flips to reveal a glossy, fruit-laden crown every time you pull it from the oven. It’s the kind of dessert that feels both nostalgic and special, perfect for celebrations or any day you want to bring a smile to the table.
Ingredients You’ll Need
Every ingredient in this Cherry Upside-Down Cake Recipe plays an essential role, keeping the balance between rich caramel, lush cherries, and the soft, fluffy crumb of the cake itself. Knowing what to look for and why helps you appreciate how simple pantry staples transform into a show-stopping dessert.
- Unsalted butter: Key for creating the rich caramel base and adding moisture to the cake, unsalted butter lets you control the saltiness perfectly.
- Light brown sugar: Packed sugar that melts beautifully into a golden caramel, providing depth and a subtle molasses note.
- Fresh cherries: The star of the show; pitted and halved, they add vibrant color, juicy tartness, and fresh-fruit goodness.
- All-purpose flour: The foundation of the cake’s texture, carefully measured to ensure a tender but structured crumb.
- Baking powder: A gentle leavening agent that helps the cake rise just right without overpowering the flavor.
- Salt: Balances sweetness and enhances the other flavors.
- Sugar: Sweetens the cake batter, contributing to its lightness and softness.
- Softened unsalted butter: Combined into the batter for richness and tender crumb.
- Eggs: Separated to whip the whites into a cloud-like meringue that lifts the cake’s texture.
- Vanilla extract: Adds warmth and a lovely aromatic note that complements the cherries.
- Whole milk: Slightly warmed to blend seamlessly into the batter, ensuring moistness.
- Cream of tartar: Stabilizes the whisked egg whites, giving the cake its airy body.
- 9-inch wide cake pan: With 2-inch tall sides, the perfect size for caramelizing the cherries and baking the cake to perfection.
How to Make Cherry Upside-Down Cake Recipe
Step 1: Prepare the Caramel Cherry Base
Begin by melting 4 tablespoons of unsalted butter in your 9-inch cake pan right on the stove over medium heat. Once melted, sprinkle in the packed light brown sugar and stir until it dissolves into a rich, bubbling caramel. Spread the pitted and halved fresh cherries evenly over this luscious caramel, ensuring they nestle closely together to create that stunning cherry layer on top once flipped. Set this pan aside while you whip up the cake batter.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. This step is crucial to aerate the ingredients and ensure no lumps, resulting in a light texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat 1/2 cup of softened unsalted butter along with 1 cup of sugar until the mixture is pale, fluffy, and almost whipped in texture. This creaming process traps air that will help your cake rise beautifully.
Step 4: Add Egg Yolks and Vanilla
Add the egg yolks one at a time to the creamed butter and sugar, mixing well after each addition. Then pour in 1 teaspoon of vanilla extract to infuse warm, comforting aroma throughout the batter.
Step 5: Incorporate Dry Ingredients and Milk
Slowly fold your dry ingredient mix into the wet batter alternating with 1/2 cup of lukewarm whole milk. This gradual combining ensures the batter stays smooth and tender without losing the airiness.
Step 6: Whip Egg Whites with Cream of Tartar
Using a clean bowl, whisk the 2 egg whites along with 1/4 teaspoon of cream of tartar until stiff peaks form. This meringue adds lift and lightness essential to the cake’s delicate crumb.
Step 7: Fold Egg Whites into Batter
Gently fold the whipped egg whites into the main batter in three portions. Take your time here to preserve as much air as possible, creating a wonderfully light texture.
Step 8: Assemble and Bake
Pour the finished batter over the caramelized cherries in your cake pan, smoothing the top gently with a spatula. Bake in a preheated oven at 350°F (175°C) for about 55 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to rest for 10 minutes before carefully inverting it onto a serving plate so the glossy cherry topping can take the spotlight.
How to Serve Cherry Upside-Down Cake Recipe
Garnishes
To elevate this dessert, consider garnishing with a dollop of freshly whipped cream or a scoop of vanilla ice cream to contrast the warm, sweet cherries. A sprinkle of toasted almond slices or a light dusting of powdered sugar can add a lovely texture and visual appeal. Fresh mint leaves add a refreshing pop of green and a subtle herbal twist.
Side Dishes
This cake pairs beautifully with simple sides like a crisp green salad to balance the richness or a fruit compote if you want to double down on fresh flavors. A cup of strong coffee or a fragrant herbal tea can complement the sweetness while cleansing the palate between bites.
Creative Ways to Present
For a modern twist, serve slices of this Cherry Upside-Down Cake Recipe on individual plates with a drizzle of warm caramel sauce around the edges. You might also try layering smaller versions in mason jars for portable, charming desserts perfect for picnics or parties. Another fun idea is to add edible flowers to the plating for a burst of color and elegance.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Cherry Upside-Down Cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. This keeps the cake moist and maintains the bright cherry topping beautifully.
Freezing
If you want this delight on hand for longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Reheat slices gently in a warm oven at 300°F (150°C) for about 10 minutes or just until warmed through. Avoid microwaving as it can make the cake rubbery and unevenly heated. Adding a small pat of butter on top before warming can revive moisture and flavor.
FAQs
Can I use frozen cherries instead of fresh?
Yes! Frozen cherries work well if fresh aren’t available, but be sure to thaw and drain them thoroughly to avoid excess moisture affecting the caramel layer.
What if I don’t have cream of tartar?
You can skip the cream of tartar, but it helps stabilize the egg whites. Alternatively, a few drops of lemon juice or white vinegar can be used to achieve similar results.
Can this recipe be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend and check that your baking powder is gluten-free for the best results.
Is it important to separate the eggs?
Separating eggs and whipping the whites adds lightness and lift to the cake, giving it a softer texture. While you can try mixing whole eggs, the cake will be denser.
How do I prevent the cake from sticking to the pan?
Greasing the cake pan well before making the caramel and cherries layer is important. Also, letting the cake cool slightly before inverting helps it release cleanly.
Final Thoughts
This Cherry Upside-Down Cake Recipe is one of those timeless desserts that makes kitchen magic accessible and fun. Each slice tells a story of buttery caramel, vibrant cherries, and tender cake coming together in harmony. I encourage you to give it a try—it’s a wonderful way to brighten your day or impress friends and family with a dessert that’s as beautiful as it is delicious.
Print
Cherry Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cherry Upside-Down Cake is a delightful dessert featuring a caramelized cherry topping layered over a moist, tender cake. Fresh cherries are cooked with butter and brown sugar to create a luscious, glossy topping that turns the traditional upside-down cake into a vibrant, fruity treat. With a soft crumb and a hint of vanilla, this cake is perfect for gatherings or a cozy dessert at home.
Ingredients
Topping
- 1/4 cup (4 Tbsp) unsalted butter
- 3/4 cup packed light brown sugar
- 2 cups (14 oz) fresh cherries, pitted and halved
Cake Batter
- 1 1/2 cups all-purpose flour (spooned into measuring cup and leveled)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup (8 Tbsp) unsalted butter, softened at room temperature
- 2 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup whole milk, lukewarm
- 1/4 tsp cream of tartar
Instructions
- Prepare the Topping: In a 9-inch wide cake pan with 2-inch tall sides, melt 1/4 cup unsalted butter over low heat. Stir in 3/4 cup packed light brown sugar until dissolved and mixture is bubbly. Remove from heat and evenly arrange the 2 cups pitted and halved fresh cherries on top of the sugar mixture. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. This ensures even leavening and prevents clumps.
- Cream Butter and Sugar: In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1 cup sugar until the mixture is light and fluffy, about 3-5 minutes, incorporating air for a tender cake.
- Add Egg Yolks and Vanilla: Beat in the 2 egg yolks one at a time, mixing well after each addition. Then blend in 1 teaspoon vanilla extract, which adds aromatic flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and 1/2 cup lukewarm whole milk into the butter mixture starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Whip Egg Whites: In a separate clean bowl, beat the 2 egg whites with 1/4 teaspoon cream of tartar until stiff peaks form. This will give volume and lightness to the cake.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the air incorporated, to maintain a light texture.
- Assemble and Bake: Pour the batter evenly over the cherries and sugar mixture in the cake pan. Smooth the top gently and bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan on a cooling rack for about 15 minutes. Then carefully run a knife around the edges to loosen and invert the cake onto a serving plate so the cherry topping is on top.
- Serve: Serve warm or at room temperature. This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
Notes
- Use fresh, ripe cherries for the best flavor. You can substitute with frozen cherries if fresh are unavailable; thaw and drain before use.
- Do not overmix the batter after adding flour to keep the cake tender.
- If you don’t have cream of tartar, substitute with a few drops of lemon juice to stabilize the egg whites.
- Be sure to let the cake cool slightly before inverting to prevent the topping from sticking to the pan.
- This cake stores well in an airtight container at room temperature for up to 2 days.
