Cherry Upside Down Cake

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This is a show stopper cake that the whole family loves and is just perfect for summer.

The cherries on the bottom of this Upside Down Cake instead of the normal pineapple lead to a sweeter and delicious version.

With Cherries in season at the moment this is perfect to make.

Upside down Cherry Cake

As the cherries are cooking on the bottom of the cake and when turned over it allows the warm syrup from the cooked cherries to seep through to the sponge.

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This cooked from scratch cake is easy to make and when you serve it with some whipped cream and fresh cherries it’s perfect.

Top Tip for Making Delicious Whipped Cream

We often get asked by friends and family how our whipped cream tastes so nice.

Two secrets to it!

We added some icing sugar just 2 tablespoons for a really sweet cream or 1 for something less sugary.

The other secret is that we put the bowl in the fridge or freezer before we start to whip the cream.

It then comes together quicker and prevents the whipped cream from getting warm.

Continue to Content

Yield: 12 slices

Upside Down Cherry Cake Recipe

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A delicious variation of the traditional upside-down cake with fresh cherries and best served with homemade whipped cream.

Prep Time 20 minutes

Cook Time 45 minutes

Resting Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

Cherry Layer Ingredients:

• 1 1/2 lb. fresh red cherries (pitted and sliced in half)
• 1/4 C unsalted butter
• 1/2 C soft brown sugar (packed)

Cake Ingredients:

• 2 C plain flour
• 1/2 tsp. ground nutmeg
• 1/4 tsp. bicarbonate of soda
• 1/4 tsp. salt
• 1/2 C unsalted butter (room temp)
• 1/2 tsp. almond extract
• 1 C caster sugar
• 2 large eggs (room temp)
• 1/2 C soured cream

Whipped cream:

• 1 C heavy whipping cream (chilled)
• 2 TBSP. icing sugar

Instructions

Preheat oven to 180C (350F).

Prep a 10-Inch Round Cake Pan with cooking spray

Cut greaseproof paper to fit inside round pan.

Set aside.

Chill a medium mixing bowl.

Cherry Layer Directions:

In a microwave-safe bowl, melt the butter.

Stir in the brown sugar.

Microwave an additional 30 seconds.

Mix well.

Place the parchment paper on the bottom of the round pan.

Seal the round pan by closing the latch.

Pour the brown sugar mix on the bottom of the prepared cake tin.

Top with the cherries, in a single layer.

Cake Directions:

Whisk the flour, nutmeg, baking soda, and salt in a medium bowl.

Set aside.

Beat the butter with the almond extract with an electric mixer in a second medium bowl until creamy and smooth. Gradually add in the sugar.

Increase the speed to medium-high.

Continue to beat until light and fluffy. (about 4-5 minutes.)

Add the eggs to the butter mixture, one at a time, beating well after each addition.

Lower the speed on the mixer to low.

Slowly add half of the flour mixture.

Mix until just combined.

Add sour cream and mix just until combined.

Add the remaining flour mixture.

Beat just until smooth. (The batter will be thick.)

Scoop the batter on top of the cherries in the pan.

Gently spread the cake batter over the top of the cherries with a spatula.

Make sure to have the batter evenly across the pan.

Bake at 180C for 45-50 minutes or until the cake is golden brown. (And until the cake tests clean when a toothpick is inserted near the center.)

Remove the cake from the oven.

Allow the cake to cool in the pan for 15 minutes.

Carefully run a knife around the perimeter of the pan.

Cover the cake pan with a platter.

Invert the cake on to the platter.

Whip Cream Directions:

Place the bowl of a stand mixer or a medium-sized glass bowl in the fridge for 30 minutes or freezer for 15 minutes.

Remove the mixing bowl from the freezer.

Add all of the ingredients in the chilled bowl.

Beat all of the whipped cream ingredients with an electric mixer on medium-high speed until firm peaks form.

Garnish with whip cream and cherries.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 409Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 89mgSodium: 99mgCarbohydrates: 51gFiber: 2gSugar: 33gProtein: 5g

Did you make this recipe and loved it?

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More Cake Recipes you Will Want to Try

Why not try our favourite brownie and blondie recipes next time!

• Chocolate Fudge Peanut Brownies
• Mini-Egg Blondies

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