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
Scale
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.
