Cherry Upside-Down Cake
A tender crumb cake loaded with caramelized peak-season fresh cherries and tropcial pineapple plus luscious whipped cream is the perfect summer dessert.
Recipe source: California Cherries
Recipe source: California Cherries
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Cherry Upside-Down Cake
Prep Time15 Minutes
Servings8
Cook Time40 Minutes
Ingredients
Non-stick cooking spray, for greasing the cake pan
FOR THE FRUIT LAYER: 4 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
2 tablespoons pineapple juice
1/2 pound (about 2 cups) fresh cherries, pitted and halved
1/4 fresh pineapple, peeled, cored and cut into 1/2-ionch chunks
FOR THE CAKE: 1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
Whipped cream, for serving
Directions
- Heat oven to 350 F.
- Lightly butter or spray with non-stick cooking spray a 9-inch standard round cake pan.
- TO MAKE THE FRUIT LAYER: Melt butter in a wide skillet, add the sugar, and stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.
- In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the ring of cherries and then another circle of pineapples, if there is room. Place a cherry half (or halves) in the center of the cake.
- FOR THE CAKE: Beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth. Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.
- Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired.
15 minutes
Prep Time
40 minutes
Cook Time
8
Servings
Directions
- Heat oven to 350 F.
- Lightly butter or spray with non-stick cooking spray a 9-inch standard round cake pan.
- TO MAKE THE FRUIT LAYER: Melt butter in a wide skillet, add the sugar, and stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.
- In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the ring of cherries and then another circle of pineapples, if there is room. Place a cherry half (or halves) in the center of the cake.
- FOR THE CAKE: Beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth. Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.
- Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired.