Sweet Cherry Upside-Down Cake Recipe

Name: Sweet Cherry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cherries; 1/4 cup unsalted butter; 1/2 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 3 cups pitted sweet cherries (about 1 1/4 lb); Cake; 1 2/3 cups all-purpose flour; 1/2 teaspoon ground nutmeg; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 teaspoon almond extract; 1 cup sugar; 2 eggs; 1/2 cup sour cream; Whipped Cream; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

Servings: persons

Cherries
1/4 cup unsalted butter
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3 cups pitted sweet cherries (about 1 1/4 lb)
Cake
1 2/3 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 teaspoon almond extract
1 cup sugar
2 eggs
1/2 cup sour cream
Whipped Cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

1
Heat oven to 350u00b0F Grease 11 x 7 inch glass baking dish. Microwave 1/4 cup butter in medium microwave-safe bowl on high 30 seconds or until melted. Stir in brown sugar; microwave 30 to 60 seconds or until sugar is melted and mixture is thick and bubbly. Stir in cinnamon. Pour over bottom of baking dish; top with cherries in single layer.
2
Whisk flour, nutmeg, baking soda and salt in medium bowl. Beat butter and almond extract in large bowl at medium speed until smooth. Gradually beat in sugar, increase speed to medium-high; beat 4 minutes or until light and fluffy.
3
Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture in 3 parts alternately with sour cream just until smooth, beginning and ending with flour mixture. (Batter will be thick.) Spoon and gently spread batter over cherries.
4
Bake 40 to 50 minutes or until cake is golden brown, toothpick inserted in center comes out clean and cake springs back when gently pressed.
5
Cool on wire rack 15 minutes. Run thin knife around edge of cake to release from pan. Cover with rimmed platter, invert cake on platter. (If any cherries have stuck to pan, place them back on cake.).
6
Beat all whipped cream ingredients in medium bowl at medium-high speed until firm but not stiff peaks form. Serve cake warm with whipped cream.

1156

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Cherries, 1/4 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and more.

Yes, Sweet 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.

Sweet Cherry Upside-Down Cake

How did you like this recipe?

Frequently Asked Questions