Are you craving a dessert that's both stunning and simple to make? Look no further! This cherry upside-down cake recipe is perfect for any occasion, from a casual weeknight treat to a special celebration. The glistening cherries nestled in a buttery, caramelized brown sugar base are irresistible, and the moist, tender cake is the perfect complement. This recipe is a fantastic example of homemade cooking at its finest, proving that delicious dishes don't have to be complicated. Get ready to impress your family and friends with this easy recipe!
Ingredients:
For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 (15 ounce) can cherry pie filling (or 4 cups fresh pitted cherries)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. This is a crucial step for easy removal later.
Prepare the Cherry Topping:
- In the prepared pan, pour the melted butter evenly. Sprinkle the brown sugar and cinnamon over the butter.
- If using canned pie filling, gently pour it over the sugar mixture. If using fresh cherries, arrange them neatly in the pan, cut-side up.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
Bake the Cake:
- Carefully pour the cake batter over the cherry topping. Spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Invert and Serve:
- Let the cake cool in the pan for 10 minutes. Then, carefully run a knife around the edges of the pan to loosen the cake.
- Place a serving plate upside down on top of the pan. Invert the pan and the cake should gently slide onto the plate.
Tips for the Best Cherry Upside Down Cake:
- Use good quality cherries: The flavor of the cherries really shines in this recipe, so opt for fresh, ripe cherries if possible.
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Check for doneness: Start checking for doneness around the 30-minute mark to avoid overbaking.
- Let it cool slightly: Allow the cake to cool in the pan for a few minutes before inverting to prevent it from breaking.
Variations:
- Other fruits: Try substituting other fruits like peaches, pineapple, or blueberries for a unique twist.
- Spiced cake: Add a teaspoon of nutmeg or allspice to the cake batter for a warm, spiced flavor.
- Glaze: Drizzle a simple glaze made with powdered sugar and milk or lemon juice over the cooled cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-20g
- Carbohydrates: Approximately 50-55g
- Protein: Approximately 4-5g
This recipe is a delightful addition to your collection of quick dinner ideas and healthy meals. It’s a perfect example of how easy it can be to create delicious dishes from scratch. Enjoy!