Cherry Upside Down Cake

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 386kcal

Author: Nikole Berg

Use frozen cherries to make this delicious cherry upside down cake, a simple treat for anytime of year.

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Equipment

8 inch cake pan
Parchment paper

Ingredients

For cherries:

16 oz frozen dark sweet cherries unthawed
2 tablespoon sugar
2 tablespoon lime juice
2 tablespoon butter

For the cake batter:

2 cups all purpose flour
1 cup sugar
½ teaspoon salt omit if using salted butter
2 teaspoon baking powder
¼ teaspoon baking soda
3 eggs large
1 cup Greek yogurt or sour cream
5 tablespoon butter, melted
2 teaspoon lime zest

Topping suggestions

Ice cream, whipped cream, sweetened yogurt

Instructions

Preheat the oven to 350 degrees F.
Cut a piece of parchment paper to line the bottom of a 8 inch cake pan. To do this, place the cake pan on a sheet of parchment paper use a pencil to mark the outline then cut it out. Spray the bottom and sides of the pan with cooking spray then place the circle of parchment paper in the bottom of the pan.
Add frozen cherries (unthawed) sugar, lime juice, and 2 tablespoon butter in a sauce pan. Cook on medium heat for 20 minutes. Pour cherry mixture into prepared cake pan.
In a large mixing bowl, add flour, sugar, salt, baking powder, and baking soda. Whisk flour mixture to combine.
In a separate large bowl, mix the eggs, sour cream or yogurt, cooled melted butter, and lime zest.
Slowly add the flour mixture to the egg mixture. Once it's combined, mix it well with a whisk until smooth and no lumps remain.
Carefully spoon the cake batter over the cooked cherries. Spread the batter, without moving the cherries around so they will stay positioned on the top of the cake.
Bake cake in the center of oven for 45 to 55 minutes, or until toothpick comes out clean (or with a few moist crumbs) and the center of the cake is springy to the touch. Cool in pan on wire rack for about 10 minutes.
Run a knife along the sides of cake pan to be sure nothing is sticking. Invert onto a cooling rack and peel the parchment paper away. If some cherries get stuck to the paper, just place them back on top. Cool completely then place on a serving plate.
Serve with whipped cream, vanilla ice cream, or a dollop of greek yogurt sweetened with honey and lime zest (to taste). Topping not included in nutrition label.

Notes

The original recipe says to bake cherries in the cake pan for 40 minutes rather than cooking them on the stove like I did. I decided to try the stove top method because I was able to reduce the cook time by 20 minutes. Also, I live in Texas and the less the oven is running, the better!

The original recipe doesn't call for vanilla extract, but I think that would add a nice flavor. Next time I think I will add some orange extract.

I have not tried this, but I think using cherry pie filling could be used in place of making the cherry topping. Just something to think about for next time.

I don't recommend replacing frozen cherries for maraschino cherries. Fresh pitted sweet cherries would be a better option.

This can be made in a cast iron skillet.

Nutrition