Cherry Upside Down Cake
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1 1/2 hour
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10 servings
The simplicity of this cake can’t be beat. Slightly caramelized sweet juicy cherries sit on a super moist vanilla cake.
Courtesy of the Buy California Marketing Agreement
Prep time: 20 minutes
Baking time: 1 hour
Standing time: 15 minutes
Ingredients
Cherry Layer
- 3 tbsp (45 mL) unsalted butter
- ½ cup (125 mL) brown sugar
- 4 cups (1 L) California Cherries, pitted
Cake
- ½ cup (125 mL) unsalted butter
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 2 tsp (10 mL) vanilla
- 1 ½ cups (375 mL) all-purpose flour
- 1 ½ tsp (7 mL) baking powder
- ¼ tsp (1 mL) each baking soda and salt
- ¼ tsp (1 mL) nutmeg
- ½ cup (125 mL) buttermilk
- Icing sugar, optional
Directions
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1
Preheat oven to 350 F (180 C). Grease a 9 inch (2.5 L) baking pan.
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2
In small pan, melt butter. Stir in brown sugar, cook until sugar is dissolved and boils for 1 minute. Pour into pan and spread evenly. Arrange cherries in a single layer over sugar mixture (you may have a few extra).
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3
Using an electric mixer, beat butter until creamy. Gradually add sugar and continue to beat until creamy. Add eggs one at a time, scraping down sides until blended. Add vanilla and beat again. In a small bowl, stir flour with baking powder, baking soda, salt and nutmeg. Gradually add flour to butter mixture alternately with buttermilk, starting and ending with flour.
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4
Scrape batter out of bowl over cherries and spread evenly. Bake in centre of preheated oven until a toothpick comes out clean, 60 to 70 minutes. After 50 minutes, if cake is too dark, cover loosely with foil.
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5
After removing from oven, run a knife around the edge of cake pan. Let cool in pan for 15 minutes, then carefully invert onto a cake plate. Serve warm or at room temperature.
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6
Just before serving, dust with icing sugar if desired.
