Cherry Upside-Down Cake Recipe

Classic desserts never go out of style, and this Cherry Upside-Down Cake Recipe is proof. Imagine a golden, buttery vanilla cake with a glossy crown of juicy cherries and caramelized brown sugar—the kind of treat that looks impressive but is actually easy to make at home. Each bite is bursting with sweet cherries and moist crumb, making it impossible to have just one slice. Whether you’re baking for a special gathering or simply want to brighten up an afternoon, this recipe brings vibrant color and flavor to your table.

Ingredients You’ll Need

The best recipes start with honest, quality ingredients, and this Cherry Upside-Down Cake Recipe is no exception. Each ingredient plays a starring role in delivering perfect flavor and texture—don’t skip or substitute if you can help it!

• Unsalted butter (for topping and cake): Gives the cake its rich flavor and keeps both the topping and crumb beautifully moist.
• Light brown sugar: Caramelizes with the butter for a sticky-sweet layer that pairs perfectly with the tartness of cherries.
• Fresh cherries, pitted and halved: Bring bold color and juicy bursts of flavor—choose ripe, in-season cherries for best results.
• All-purpose flour: The backbone of the cake, providing just the right amount of structure.
• Baking powder: Gives a lovely rise and soft crumb to your cake.
• Salt: Just a pinch elevates every other flavor in the recipe.
• Granulated sugar: Adds sweetness and helps with the cake’s tender crumb.
• Eggs, separated: The yolks add richness while the whipped whites make the batter airy and light.
• Vanilla extract: Infuses the entire cake with warm, fragrant notes.
• Whole milk, lukewarm: Keeps the cake moist and blends the batter smoothly.
• Cream of tartar: Stabilizes the egg whites, ensuring they whip up sturdy peaks for the perfect lift.
• 9-inch wide cake pan (with 2-inch tall sides): Essential for containing all that luscious topping and batter without spills!

How to Make Cherry Upside-Down Cake Recipe

Step 1: Prepare the Pan and Topping

Let’s set the foundation for our masterpiece! Preheat your oven to 350˚F (175˚C) and generously butter the sides of a 9-inch cake pan. Place the pan over low heat on the stove, melt the 4 tablespoons of butter right in the pan, then stir in the brown sugar. Keep stirring until it’s fully combined, then spread the mixture out evenly. You’ll immediately notice that incredible caramel scent filling your kitchen.

Step 2: Layer the Cherries

Now comes the fun—and beautiful—part. Arrange the pitted, halved cherries cut-side down over the sugary base, pressing them just enough to stick. Don’t worry about making a perfect pattern; every slice will look gorgeous thanks to those glossy jewels.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step ensures that the baking powder and salt distribute evenly, creating a uniform batter that rises just right.

Step 4: Cream Butter, Sugar, and Yolks

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on high for a full five minutes. You want the mixture light and fluffy—a sign of a tender cake ahead! Add the egg yolks one at a time, beating well after each, then mix in vanilla extract for a fragrant finish.

Step 5: Add Milk and Dry Mixture

Pour in the lukewarm milk and beat on medium-low speed until well combined. Gradually add in the pre-mixed dry ingredients, blending on low just until smooth and incorporated. Resist the urge to overmix—this keeps your crumb perfectly tender.

Step 6: Whip and Fold in Egg Whites

In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form, but not dry. Folding the egg whites into the batter (in two additions) makes your cake irresistibly light and airy, so take your time and use gentle strokes.

Step 7: Assemble and Bake

Scrape the batter over your cherries, smoothing it into an even layer with a spatula. Place the pan in your preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.

Step 8: Cool and Invert

Once out of the oven, let the cake rest for 10 minutes—this little pause lets everything settle. Run a dull knife gently around the edges to loosen, then invert the cake onto your chosen serving platter. If you hear that soft plop as the cake releases, you’ve nailed it! Wait an extra five minutes before slicing in so the cherry topping can set.

How to Serve Cherry Upside-Down Cake Recipe

Garnishes

A dollop of freshly whipped cream, a scoop of vanilla ice cream, or even a dusting of powdered sugar takes this cake to the next level. You can also scatter a few extra fresh cherries on top for a burst of color and a nod to what’s inside.

Side Dishes

This cake is wonderful alongside simple, creamy treats like crème anglaise or Greek yogurt, which balance the sweet-tart cherry layer. A cup of robust coffee or floral black tea makes each bite even more memorable.

Creative Ways to Present

For special occasions, cut the Cherry Upside-Down Cake Recipe into cubes and serve it in parfait glasses layered with whipped cream. Or, present individual slices on small plates with a drizzle of cherry syrup or even a splash of Kirsch for the adults. Let your imagination lead the way!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Cover the cake tightly with plastic wrap and store it at room temperature for up to two days. For longer freshness, keep it in the fridge—just let it come to room temperature before serving for the best texture.

Freezing

The Cherry Upside-Down Cake Recipe freezes surprisingly well. Wrap individual slices or the entire cake tightly in cling film and a layer of foil. Label with the date and freeze for up to two months. Defrost in the fridge overnight before serving.

Reheating

To enjoy a warm slice, pop it in a 300˚F oven for about 10 minutes or microwave individual slices for 20–30 seconds. A brief warming helps revive the tender crumb and juicy cherry topping, making it taste just-baked!

FAQs

Can I use frozen cherries instead of fresh?

Yes, you can use thawed frozen cherries in this Cherry Upside-Down Cake Recipe. Just make sure to pat them dry with paper towels before using to avoid excess moisture in the topping.

What if I don’t have a 9-inch cake pan?

A similar-sized oven-safe skillet or a springform pan can often work in a pinch. Just ensure the sides are tall enough (about 2 inches) to hold all the batter and cherry topping without overflow.

How do I prevent the cake from sticking when I invert it?

Letting the cake rest for 10 minutes after baking helps, and running a dull knife around the edges before inverting ensures a clean release. If the pan was well-buttered, your Cherry Upside-Down Cake Recipe should unmold beautifully.

Can I substitute other fruits for cherries?

Absolutely! While cherries make this cake extra special, you can swap in sliced peaches, plums, pineapple, or even berries for a fun twist. Just make sure to use fruit that’s not too watery.

Is it better to serve the cake warm or at room temperature?

Either way is delicious! Warm, the cherry topping is glossy and saucy; at room temperature, the flavors meld and the cake is easier to slice. Try both and see which you prefer.

Final Thoughts

Baking this Cherry Upside-Down Cake Recipe is pure joy, and the moment you flip that cake and see those glistening cherries, you’ll know it’s worth every minute. Give it a try—you might just find your new favorite go-to dessert for every occasion!

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