Easy Cherry Upside Down Cake
Easy Cherry Upside Down Cake is a moist, buttery dessert topped with caramelized cherries that flip beautifully for a stunning presentation. Simple to make and full of sweet-tart flavor, it’s perfect for any occasion from casual gatherings to elegant dinners.
Ingredients
For the Cherry Topping
- ¼ cup 4 tablespoons unsalted butter
- ¾ cup packed light brown sugar
- 2 cups about 14 oz fresh cherries, pitted and halved
For the Cake Batter
- 1½ cups all-purpose flour – measured by spooning into the cup and leveling off
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup 8 tablespoons unsalted butter, softened to room temperature
- 2 large eggs separated
- 1 teaspoon vanilla extract
- ½ cup whole milk lukewarm
- ¼ teaspoon cream of tartar – for stabilizing the egg whites
- What You’ll Need
- One 9-inch round cake pan with at least 2-inch tall sides
Instructions
How to Make Cherry Upside-Down Cake
- Preheat the oven to 350°F (175°C). Lightly butter the sides of a 9-inch cake pan with at least 2-inch tall sides.
- Prepare the cherry topping: Place the cake pan directly on the stovetop over low heat. Add 4 tablespoons of unsalted butter and melt it completely. Stir in ¾ cup of packed light brown sugar until fully combined and smooth. Remove the pan from heat and evenly spread the mixture across the bottom.
- Arrange the cherries: Place the halved cherries cut-side down over the sugar-butter layer, covering the bottom of the pan in a single layer. Press them down gently to help them stick.
- Mix the dry ingredients: In a medium bowl, whisk together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
- Make the batter base: In a large bowl, use a hand mixer to beat 1 cup of granulated sugar and 8 tablespoons (½ cup) of softened butter on high speed for about 5 minutes, until the mixture is light and fluffy.
- Add egg yolks and vanilla: Beat in 2 egg yolks, one at a time, mixing well after each addition. Then add 1 teaspoon of vanilla extract and mix to combine.
- Incorporate milk and dry ingredients: Add ½ cup of lukewarm whole milk and mix on medium-low speed until well blended. Gradually add the dry flour mixture and continue mixing on low speed just until combined.
- Beat egg whites: In a separate clean bowl, beat 2 egg whites with ¼ teaspoon of cream of tartar until stiff peaks form (stiff but not dry).
- Fold egg whites into batter: Gently fold the whipped egg whites into the cake batter in two additions, folding just until no streaks remain. Be careful not to deflate the mixture.
- Assemble and bake: Pour the batter over the cherries in the cake pan and smooth the top with a spatula. Bake in the center of the oven for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Run a dull knife around the edges to loosen it. Place a serving platter over the cake pan and carefully invert the cake onto the platter. Let it rest for 5 minutes before lifting off the pan.
- Serve: Serve warm or at room temperature. Enjoy as is, or with whipped cream or vanilla ice cream.