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Cherry upside down cake on a white cake stand.

Cherry Upside Down Cake

Rosemary Molloy
Cherry Upside Down Cake is an easy cake recipe with a fresh cherry topping and soft vanilla cake. The perfect summer cake for entertaining!
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
 
 

FOR THE BASE

  • ¼ cup butter salted (softened)
  • ½ cup +1 tablespoon brown sugar (lightly packed)
  • 1½-2 cups pitted cherries (halved)

FOR THE CAKE

  • ⅓ cup butter (softened)
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 1½ cups all purpose flour (or pastry flour)
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup milk (2% or whole room temperature)

Instructions
 

  • Pre-heat oven to 350F (180C). Grease and flour an 8 inch round cake pan (springform if you have it) or line it with parchment paper.

FOR THE BASE

  • In a medium bowl mix the butter and brown sugar, spread over the bottom of the pan. Place the halved cherries cut side down on top. Set aside.

FOR THE CAKE

  • In a medium bowl whisk together the flour, baking powder and salt.
  • In a large bowl cream the butter, vanilla and sugar until fluffy approximately 2-3 minutes, beat in the eggs one at a time, beating after each addition. Add the flour mixture alternately with the milk beating on low speed, until combined.
  • Spread the batter evenly over the cherries. Bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Cool 5 minutes then turn upside down on a clean cake plate. Serve warm or room temperature. Serve with a scoop of ice cream if desired. Enjoy!

Notes

You can use all purpose flour or pastry flour (this makes a more tender and soft cake). To make homemade pastry flour for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of corn starch, sift together to remove any lumps.
For room temperature ingredients remove from the fridge approximately 60 minutes before using, earlier if your house is cool.
If you have leftover cherry cake, you should refrigerate it. Keep it covered with plastic wrap and it will keep well for up to three days. It can also be frozen once the cake has cooled completely. Wrap well in plastic and place in a freezer safe container or bag. It will keep for up to 3 months in the freezer.
 

Nutrition

Calories: 350kcalCarbohydrates: 49gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 68mgSodium: 311mgPotassium: 152mgFiber: 1gSugar: 30gVitamin A: 594IUVitamin C: 2mgCalcium: 98mgIron: 2mg
Keyword cherry cake, cherry upside down cake, upside down cake
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