Overview
UPSIDE-DOWN CHERRY CAKE
By Amy // Posted Nov 23, 2020 // Category Cakes
While it’s cherry season, you can make my Upside-Down Cherry Cake without breaking the bank. In Australia, cherry season in Australia only lasts for around 100 days between spring and summer. Make it while you can, it’s so much better using fresh cherries than ones from a can.
I normally give away a lot of my bakes, but I wanted to keep this one for myself because it tasted so good!
I used juicy ripe cherries for this recipe and they really were phenomenal. The cherries turned a little jam-like and the juices blended beautifully into the buttery sponge.
Despite being easy to make, the sponge turns out light and fluffy and compliments the cherries perfectly.
If you don’t have fresh cherries, use frozen ones instead. You could definitely use other kinds of fruit as well, like pears, peaches or pineapples instead.
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tips
1. Pitting the cherries
If you don’t have a pitter, you can use a few other ways to take them out. I used a chopstick. You stick a chopstick down the middle of the cherry, starting where the stem goes and push the chopstick in until you hit the pit, then push the pit out.
Alternatively, you can make an incision down half of the cherry and use your fingers to get the pit out.
2. Cream until light at fluffy
Creaming the butter and sugar helps produce a lighter texture and evenly distributes the sugar in the batter. You’ll see that the colour starts to change to a pale yellow and the volume of the batter will change. This can take a few minutes. Be patient, cream at a medium speed and make sure your butter is at room temperature.
3. Be gentle with your sponge
When you cream the butter, you are adding small air pockets into the mixture. So, when you fold in the other dry and wet ingredients, you need to be gentle and move not too quickly. Make sure you fold in the ingredients until just mixed. Don’t over mix, otherwise you won’t achieve soft, light texture.
Click on this link to see more tips on making the perfect sponge cake.
De-stone the cherries. Then preheat your oven to 180 degrees Celsius (355 Fahrenheit) and line a 23cm (9inch) cake tin with baking paper.
Disperse the butter and brown sugar into the lined baking tin and place in the oven for 5 minutes or until the butter and sugar have melted. Take out of the oven and set aside to cool.
Place the cherries on top of the butter and sugar base. Don't turn off the oven yet.
Beat the butter and sugar using a stand mixer or an electric mixer until it is light, pale and fluffy.
Beat the eggs one at a time and then add the vanilla extract.
Prepare the dry ingredients. In a medium bowl, whisk the flour, baking powder and salt together.
Sift a third of the dry ingredients into the wet ingredients (butter mixture) and fold it in gently with a spatula. Then add half of the milk and mix in gently. Alternate between the dry mixture, then milk, then dry until the ingredients just come together.
Pour the sponge batter into the prepared tin with the cherries. Bake for 38 minutes in the preheated oven or until a skewer comes out clean. Place baking foil on top of the cake if the top of the cake browns too much.
Let cool for around 10-15 minutes before inverting onto a drying rack. Use a oven mitt as it'll still be hot. Serve warm or at room temperature. Store in the fridge.
Ingredients
Directions
De-stone the cherries. Then preheat your oven to 180 degrees Celsius (355 Fahrenheit) and line a 23cm (9inch) cake tin with baking paper.
Disperse the butter and brown sugar into the lined baking tin and place in the oven for 5 minutes or until the butter and sugar have melted. Take out of the oven and set aside to cool.
Place the cherries on top of the butter and sugar base. Don't turn off the oven yet.
Beat the butter and sugar using a stand mixer or an electric mixer until it is light, pale and fluffy.
Beat the eggs one at a time and then add the vanilla extract.
Prepare the dry ingredients. In a medium bowl, whisk the flour, baking powder and salt together.
Sift a third of the dry ingredients into the wet ingredients (butter mixture) and fold it in gently with a spatula. Then add half of the milk and mix in gently. Alternate between the dry mixture, then milk, then dry until the ingredients just come together.
Pour the sponge batter into the prepared tin with the cherries. Bake for 38 minutes in the preheated oven or until a skewer comes out clean. Place baking foil on top of the cake if the top of the cake browns too much.
Let cool for around 10-15 minutes before inverting onto a drying rack. Use a oven mitt as it'll still be hot. Serve warm or at room temperature. Store in the fridge.
Servings 10
- Amount Per Serving
- Calories 304
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 9g45%
- Cholesterol 69mg23%
- Sodium 174mg8%
- Potassium 176mg6%
- Total Carbohydrate 40.3g14%
- Dietary Fiber 1.2g5%
- Sugars 24.2g
- Protein 4.1g9%
- Calcium 68%
- Iron 1%
- Vitamin D 12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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