Sweet Cherry Upside Down Cake

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Course:
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Servings : Prep Time : Cook Time : Ready In :

sweet cherry upside down cake

This Sweet Cherry Upside Down Cake can be made with any sweet cherry such as Bing, Royal Anns, or Rainiers.

Sweet Cherry Upside Down Cake

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 2 teaspoons balsamic vinegar
  • 3 cups sweet cherries, pitted
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 2/3 cup whole milk
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar

Method

Step 1

Preheat oven to 350ยบ F

Step 2

In a 10 inch well-seasoned cast iron or non-stick skillet, melt the butter over medium-high heat, add brown sugar and stir until sugar dissolves. Add the balsamic and cherries, bring just to a boil. Remove from heat, let cool.

Step 3

Meanwhile in a medium bowl, mix together the flour, cornmeal, baking powder and salt. In a large bowl, using an electric mixer beat the eggs, egg yolk, milk, olive oil and vanilla extract until frothy. Add sugar and mix to combine. Slowly pour in dry ingredients, mix until smooth. Pour batter into cooled skillet over cherries and place in the middle of the oven to bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Step 4

Remove skillet from the oven and allow to cool on a wire rack for 20 minutes. Place a plate over the top of the skillet and, working quickly, invert the plate and skillet. If the cake does not come out easily, give the skillet a quick tap on a solid surface to help dislodge the cake. Allow to cool to warm before serving. Serve warm or at room temperature.

 

A short story about Sweet Cherry Upside Down Cake

A printer-friendly recipe card can be found at the bottom of this post

Why should pineapples have all the fun being an upside-down cake? 

This Sweet Cherry Upside Down Cake can be made with any sweet cherry such as Bing, Royal Anns, or Rainiers.

To remove the pit use a cherry pitter or cut it out with a sharp knife.

Be sure to pick the plumpest, firmest cherries you can find with a nice green stem. Try to avoid buying cherries that are pre-packaged as one moldy cherry can ruin the surrounding fruit.

This cake is great with a scoop of vanilla ice cream or a dollop of whipped cream.

 

sweet cherry upside down cake

Sweet Cherry Upside Down Cake

Sweet Cherry Upside Down Cake

sweet cherry upside down cake

This Sweet Cherry Upside Down Cake can be made with any sweet cherry such as Bing, Royal Anns, or Rainiers.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 2 teaspoons balsamic vinegar
  • 3 cups sweet cherries, pitted
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 2/3 cup whole milk
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar

Instructions

Step 1

Preheat oven to 350º F

Step 2

In a 10-inch well-seasoned cast-iron or non-stick skillet, melt the butter over medium-high heat, add brown sugar and stir until sugar dissolves. Add the balsamic and cherries, bring just to a boil. Remove from heat, let cool.

Step 3

Meanwhile in a medium bowl, mix together the flour, cornmeal, baking powder, and salt. In a large bowl, using an electric mixer beat the eggs, egg yolk, milk, olive oil, and vanilla extract until frothy. Add sugar and mix to combine. Slowly pour in dry ingredients, mix until smooth. Pour batter into cooled skillet over cherries and place in the middle of the oven to bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Step 4

Remove skillet from the oven and allow to cool on a wire rack for 20 minutes. Place a plate over the top of the skillet and, working quickly, invert the plate and skillet. If the cake does not come out easily, give the skillet a quick tap on a solid surface to help dislodge the cake. Allow to cool to warm before serving. Serve warm or at room temperature.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 340Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 78mgSodium: 180mgCarbohydrates: 41gFiber: 2gProtein: 4g

Nutritional values may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    340
  • Protein
    4g
  • Carbohydrate
    41g
  • Dietary Fiber
    2g
  • Cholesterol
    78mg
  • Sodium
    180mg
  • Fat
    18g (5g Sat, 10g Mono, 1g Poly)

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