This Cherry Upside Down Cake recipe, besides being easy, is a true delight for every occasion. Sweet dark cherries are the star here, topping a moist, rich cake with just the right amount of sweetness; the combination is hard to resist!😋Serve it with vanilla ice cream or whipped cream for a sophisticated dessert. For More Tasty Desserts, check out this Cherry Galette, Pineapple Upside Down Cake, Orange Sheet Cake, and Old Fashioned Cranberry Cake.
Jump to:
- What is Cherry Upside Down Cake?
- Why this Cherry Upside Down Cake Works
- Cherry Upside Down Cake Ingredients
- Tools You’ll Need
- How to Make Cherry Upside Down Cake
- Substitutions
- Variations
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Cherry Upside Down Cake
- FAQ
- Related Recipes:
- 📖 Recipe
What is Cherry Upside Down Cake?
Cherry Upside Down Cake is a variation of Pineapple Upside Down Cake. It is a soft and tender butter cake with sweet cherries on top. It owes its name to the technique of placing cherries and sugar glaze on the bottom of a cake pan, covering it with batter and inverting it after baking.
Why this Cherry Upside Down Cake Works
This buttery cake is studded with sweet cherries covered in a sticky glaze. Using a cherry pitter tool ensures perfectly round cherries. We used light brown sugar for the fruit layer for a caramel taste that didn’t obstruct the subtle Almondy flavor of the cherry.
Cherry Upside Down Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: All-purpose flour that has been sifted 2× to create a tender crumb.
- Baking Powder: This will help the cake rise better; make sure it is not expired.
- Sugar: I like to combine white and light brown sugar for moisture and flavor, but you can use one or the other.
- Kosher Salt: To balance the sweetness.
- Butter & Avocado Oil: I used a combination of unsalted butter and avocado oil. (I like using Avocado oil or Grapeseed oil when making a cake, but any neutral-flavored oil or all butter will work here).
- Eggs & Egg Yolk: For structure, moisture, color, and flavor.
- Pure Vanilla Extract & Pure Almond Extract: It enhances the Flavor.
- Buttermilk: It provides tenderness and moisture.
- Cherry: Fresh or frozen sweet dark cherry can be used in this recipe; no need to thaw.
- Cornstarch or Tapioca starch: It helps trap the juices to prevent the cake from getting soggy, but it is an optional ingredient you can omit if you desire.
Tools You’ll Need
- Stand Mixer or Hand Mixer
- 3.1-quart nonstick rectangle cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Cherry Upside Down Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the middle position and heat the oven to 350 degrees F—Pour 4 tablespoons of melted butter into a 3.1-quart nonstick rectangle cake pan, tilting to coat the bottom and sides. Whisk 3/4 cup light brown sugar, 1 teaspoon cornstarch, 1 teaspoon pure almond extract, and 1 teaspoon pure vanilla extract together in a small bowl, then sprinkle evenly over the melted butter. Arrange pitted cherry over the sugar mixture, nesting cherries snugly together.
Sift together the flour and baking powder in a large bowl; set aside. Place the 1/4 cup avocado oil, 1 stick unsalted butter, 1/4 teaspoon kosher salt, 1 cup granulated sugar, and 1/2 cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes. Beat in the vanilla and almond extracts.
Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape bowl and beater and add 1/2 of the dry ingredients, and add half the buttermilk and beat until just combined.
Next, add the remaining flour mixture and the buttermilk, and beat on low speed until just combined. Do not overmix the batter! Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter over the cherries in the pan and smooth the top with a rubber spatula.
Bake the Cherry Upside Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Run a knife around the pan’s edge to loosen the cake’s sides, then invert the cake onto a serving platter. Discard parchment paper. Let the cake cool for a least 1 hour. Serve warm or cool—store covered in the refrigerator for up to 3 days.
Substitutions
- Buttermilk: Feel free to substitute the buttermilk for this 👉homemade buttermilk.
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Sugar: Feel free to substitute the light brown sugar for granulated sugar.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange zest or lemon zest,
- Pineapple Upside Down Cake
How to Store
This Cherry Upside Down Cake can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving.
Make-Ahead
The Cherry Upside Down Cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the cherry Upside Down Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—before serving.
Tips for Making The Best Cherry Upside Down Cake
- Fresh fruit is best: The star of any upside-down cake is the fruit base, and the best possible flavor comes from ripe, in-season cherries. If fresh fruit isn’t available, an equal portion of frozen cherries can be substituted, with no thawing necessary.
- Adjust the sugar: The tartness of cherries can vary, and the amount of sugar should be adjusted to the sweetness of the type of cherry you’re using. For example, while sweet cherries like Bing cherries require less sugar, sour cherries will benefit from additional sweetness. So, depending on the tartness of the cherries being used, include anywhere from a ¼ to a 3/4 cup of sugar.
- Follow the recipe: Follow the Cherry Upside Down Cake recipe directions precisely.
- Dry the fruit: Patting the pineapple rings and maraschino cherries dry will help ensure the cake is not overly soggy and sets properly. (The sugar in the glaze will naturally pull out the pineapple juice, so you don’t need to worry about over-drying the pineapple.)
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all of your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter the Pan: Butter the pan well to prevent the cake from sticking to the sides.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything’s on the paper: When it’s time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don’t have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It’s easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet ingredients and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the Cake pulling away from the pan’s sides, and when lightly pressed on the top, it should slightly spring back.
- Cool the Cake: Cool the Cherry Upside Down Cake in the pan for 5 mins (any more, and the sugars will start to set, and the cakes will stick to the pan).
FAQ
How do you intensify cherry flavor?
Add cherry liqueur or juice to the cake batter for a more pronounced cherry flavor. If you’d like a pink cake, use the syrup from a jar of maraschino cherries; try cherry brandy for a colorless flavor boost.
What is the secret to making moist Cherry Upside Down Cake?
You can do a few things to ensure your Cherry Upside Down Cake is moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while giving the cake flavor. Second, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent them from becoming dry. Third, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
What is the point of an upside-down cake?
The idea of cooking a cake upside down is an old technique that goes back hundreds of years when people cooked it in cast iron skillets over the fire. Then, when they wanted a sweet treat, they lined the bottom of the pan with fruit and poured the batter on top.
Does Cherry upside down cake need to be refrigerated?
Cherry upside down cake will need to be refrigerated after no longer than twenty-four hours. Cherry upside down cake can last in the refrigerator, covered, for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving.
What does adding buttermilk to cake batter do?
Buttermilk helps to break down the gluten in the cake batter, creating lighter and moister baked goods. Buttermilk can also act in tandem with baking powder and other leaveners to create an airy and light texture. In addition to its benefits, buttermilk adds a pleasant tanginess.
How do you stop cherries upside down cake from getting soggy?
Adding 1 teaspoon of Cornstarch or Tapioca starch in the sugar topping helps trap the juices to prevent the Cherry Upside Down Cake from getting soggy.
Related Recipes:
📖 Recipe
Cherry Upside Down Cake
Tools
- 3.1-quart nonstick rectangle cake pan
Ingredients
For the Cherry Upside Down Cake:
- 250 g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup avocado oil , grapeseed oil, or vegetable oil
- 1/2 stick unsalted butter softened at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs , room temperature
- 1 egg yolk , room temperature
- 3/4 cup buttermilk , at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
For the Brown Sugar Topping:
- 1/4 cup unsalted butter , melted
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 1 teaspoon almond
- 1-1/4 lbs (about 4 cups) fresh or frozen sweet dark cherries (no need to thaw)
Instructions
- Adjust the oven rack to the middle position and heat the oven to 350 degrees F—Pour 4 tablespoons of melted butter into a 3.1-quart nonstick rectangle cake pan, tilting to coat the bottom and sides. Whisk 3/4 cup light brown sugar, 1 teaspoon cornstarch, 1 teaspoon pure almond extract, and 1 teaspoon pure vanilla extract together in a small bowl, then sprinkle evenly over the melted butter. Arrange pitted cherry over the sugar mixture, nesting cherries snugly together.
- Sift together the flour and baking powder in a large bowl; set aside. Place the 1/4 cup avocado oil, 1 stick unsalted butter, 1/4 teaspoon kosher salt, 1 cup granulated sugar, and 1/2 cup light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 3 minutes. Beat in the vanilla and almond extracts.
- Beat in the eggs and egg yolk one at a time, ensuring they emulsify completely with the butter mixture. Reduce the mixer speed to low, scrape bowl and beater and add 1/2 of the dry ingredients, and add half the buttermilk and beat until just combined.
- Next, add the remaining flour mixture and the buttermilk, and beat on low speed until just combined. Do not overmix the batter! Using a rubber spatula, fold it all by hand to ensure no lumps at the bottom of the bowl. Pour batter over the cherries in the pan and smooth the top with a rubber spatula.
- Bake the Cherry Upside-Down Cake until deeply golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Run a knife around the pan's edge to loosen the cake's sides, then invert the cake onto a serving platter. Discard parchment paper. Let the cake cool for a least 1 hour. Serve warm or cool—store covered in the refrigerator for up to 3 days.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
