Upside-Down Cherry Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Put those fresh summer cherries to good use in this ridiculously easy and sinfully delicious upside-down cherry cake.
You will need:
For the topping,
  • Brown sugar - ¾ cup, lightly packed
  • Butter - ¼ cup, softened
  • Cherries - ¾ lb, pitted and halved
For the cake,
  • All purpose flour - 2 cups
  • Baking powder - 1 tsp
  • Salt - ½ tsp
  • Butter - ¾ cup, softened
  • Sugar - ⅔ cup
  • Eggs - 2, large
  • Vanilla extract - 1 tsp
  • Lemon zest - 1 tsp
  • Milk - ½ cup
How to:
  1. Pre-heat the oven to 350 deg.F. Grease and flour a 9" round cake pan. Line the bottom of the pan with parchment paper and set aside.
  2. Make the caramel topping first. Spread brown sugar evenly in a thick-bottomed saucepan. Begin to cook on medium-low heat and in a short time, the sugar will start melting. Stir gently until sugar melts completely and begins to caramelize. Since you are using brown sugar, keep a close eye so as not to burn it.
  3. When sugar is caramelized to a deep amber color, remove promptly from heat and stir in softened butter. Do not use cold butter. Whisk well to incorporate and you will have a smooth mixture.
  4. Quickly pour this mixture into the prepared cake pan and spread it into a smooth layer. Work quickly before caramel thickens and/or hardens.
  5. Arrange halved cherries, cut side down, over the caramel. Set aside.
  6. To prepare the cake batter, sift together the flour, baking powder and salt. Set aside.
  7. In a large mixing bowl, cream the butter and sugar on high till pale and fluffy, around 2 minutes.
  8. Add eggs one by one, beating well after each addition. Add vanilla extract and lemon zest and mix well.
  9. Add sifted dry ingredients and milk alternately, beginning and ending with the dry ingredients. Use a spatula to fold in flour until just combined. Do not over-mix. Batter will be thick.
  10. Pour batter over cherries in pan and smooth with a spatula. Tap the pan on countertop a couple of times to get rid of air bubbles.
  11. Bake for 35-40 minutes or until the cake passes the toothpick test. Remove cake from oven and cool in pan for 10 minutes.
  12. Loosen the edges of the cake with a knife or thin spatula. Invert cake onto a cake stand or serving platter. Cool slightly, slice and serve cake warm or at room temperature.
  13. Store completely cooled leftovers in a sealed container in the fridge.
Notes:
1. Take care not to burn the sugar while making caramel. Burnt caramel has to be tossed and cannot be salvaged.
2. Don't worry if the caramel layer hardens in the bottom of the pan. It will turn out fine (and more delicious) when baked.
3. If you do not want to make a caramel, simply spread melted butter in the bottom of the pan and scatter sugar over it.
4. You can use frozen cherry halves instead of fresh fruit. But it is best not to use canned cherries or cherry pie filling in this recipe.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/07/08/upside-down-cherry-cake/