Double-Cherry Upside-Down Cake Recipe

Name: Double-Cherry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cooking spray; 2 tablespoons butter, melted; 1/3 cup packed brown sugar; 2 cups pitted fresh Rainier cherries; 2 cups pitted fresh Bing cherries; 6.75 ounces all-purpose flour (about 1 1/2 cups); 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 3/4 cup granulated sugar; 6 tablespoons butter, softened; 3 tablespoons canola oil; 1 1/2 teaspoons vanilla extract; 2 large eggs; 1 cup fat-free buttermilk

Servings: persons

Cooking spray
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 cups pitted fresh Rainier cherries
2 cups pitted fresh Bing cherries
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
6 tablespoons butter, softened
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup fat-free buttermilk

1
Preheat oven to 350u00b0.
2
Coat a 9-inch springform pan or cake pan with 3-inch sides with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray. If using a springform pan, wrap outside and bottom of pan tightly with a double layer of heavy-duty foil.
3
Drizzle melted butter over parchment in bottom of pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar. Place pan on a baking sheet lined with foil.
4
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda, stirring with a whisk; set aside. Place granulated sugar, softened butter, and oil in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to oil mixture, beginning and ending with flour mixture (batter will be thick). Spread batter evenly over cherries in pan. Bake at 350u00b0 for 30 minutes.
5
Reduce oven temperature to 325u00b0 (do not remove cake from oven). Bake at 325u00b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Loosen cake from edges of pan with a knife; invert onto wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 2 tablespoons butter, melted, 1/3 cup packed brown sugar, 2 cups pitted fresh Rainier cherries, and more.

Yes, Double-Cherry 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.

Double-Cherry Upside-Down Cake

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