Cherry Cardamom Upside Down Cake – a delicious recipe with brown sugar, butter, cherries, eggs, flour, ground cardamom. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2
Place 1/3 cup of the brown sugar and 4 tbsp of the butter in a small saucepan on low heat. Cook, stirring, for 2-3 mins, until melted. Spread evenly in the bottom of the prepared pan. Sprinkle with the cherries.
3
Beat the remaining 2/3 cup brown sugar and remaining 8 tbsp butter in a large bowl with an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, cardamom and milk. Spoon over the cherries in the pan, smoothing the top.
4
Bake for 35-40 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving plate. Dust with powdered sugar. Serve with yogurt.
557
kcal
Calories
8
g
Fat
107
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup firmly packed brown sugar, ½ tablespoons unsalted butter softened, 12 ounces morello cherries pitted, drained, 2 eggs lightly beaten, and more.
Yes, Cherry Cardamom Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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