Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cherry Upside Down Cake | Bake to the roots

Upside Down Cherry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 100
  • Total Time: 140

Description

Delicious cherry cake baked upside down. You start with the cherries on the bottom and end up with a nice cake topped with caramelized cherries.

Ingredients

Scale

For the cherry topping

  • 1/2 cup (120g) butter, melted (you need only 2 tbsp. here, the rest is for the batter)
  • 21 oz. (600g) fresh or frozen cherries, pitted
  • 2 tbsp. brown sugar
  • 2 tbsp. lemon juice

For the cake batter

  • 2 cups (260g) all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup (150g) sugar
  • zest of 1/2 organic lemon
  • 3 large eggs
  • 1 cup (235g) sour cream (Schmand)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a 9 inches (23cm) springform tin with baking parchment and set on a baking sheet also lined with baking parchment. You will probably have some spillage, so this will help you to keep the oven clean. Set aside. Melt the butter.
  2. Add the fresh or frozen cherries (no need to thaw them) to a bowl and mix with the brown sugar and lemon juice. Add two tablespoons of the melted butter and mix in. Keep the rest for later. Pour into the tin and press to the bottom to get a nice cherry layer. Place in the oven and bake for 45-50 minutes until the cherries are soft and the liquids turned into a syrup. Take out of the oven and reduce the heat to 350°F (180°C).
  3. Add the flour, baking powder, baking soda, salt, sugar, and lemon zest to a large bowl and mix. In a separate bowl mix the eggs with sour cream (Schmand) until well combined, then add together with the rest of the melted butter to the bowl with the flour and mix until well combined. Use a large spoon and place batter all over the cherries. If you pour the batter all at once into the tin, it will mix with the cherries, so be careful to keep that layer intact. Smooth out the top with a spatula and bake for 40-50 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the tin for about 10 minutes, then carefully remove from the tin and turn upside down. You should be able to peel off the baking parchment easily. Let cool down completely. Serve with some whipped cream.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 10

Find it online: https://baketotheroots.de/cherry-upside-down-cake/