The Easy Cherry Upside Down Cake is a delightful dessert that combines the tartness of cherries with the sweetness of cake.
This effortless dessert can be made in no time.
My trustworthy recipe will guide you through each step, ensuring that you can effortlessly prepare this flavorful pastry.
Ordinary ingredients are transformed into a cherry miracle.
Every bite of this delicate treat is infused with the tantalizing taste and enchanting aroma of cherries.
What could be more delightful than juicy cherries nestled in a soft and fluffy baked cake?
This extraordinary upside-down cake is sure to captivate all cherry lovers.
The rich flavor of aromatic cherries and cherry syrup nicely balance each other.
It results in a delightful blend of sweetness and tartness.
Moreover, this tasty creation can be made with either fresh or frozen cherries.
Are you a fan of quick and delicious cherry cakes?
The kind of baked goods where you simply mix the ingredients, pour the dough into the baking tin, and top it off with berries?
If so, then you must try making this Easy Cherry Upside Down Cake!
The process is just the opposite!
First, arrange the cherries at the bottom of the tin, and then layer the dough on top.
Don’t be fooled by its appearance, as this recipe is much simpler than it appears at first glance!
This unique upside-down cake is incredibly easy to make, yet the end result will pleasantly surprise you.
Just imagine the moment when you invert the cake and reveal the juicy cherries and syrup atop the fluffy dough.
For an added touch of sweetness and flavor, you can even drizzle the remaining cherry syrup over the cake.
It truly is a cherry delight!
Treat your loved ones to this incomparable delicacy and indulge in the joy it brings.
Easy Cherry Upside Down Cake – VIDEO RECIPE
how to cook Easy Cherry Upside Down Cake?
To start, preheat your oven to 180°C (350⁰F). Take the completely thawed cherries and place them in a sieve. Use a wooden spoon to gently press down and remove any excess liquid.
TIPS: If you don’t have frozen cherries, fresh ones can be a fantastic alternative. They’ll add a burst of flavor to your recipe and give it a delightful twist.
Collect the resulting juice in one bowl and set the cherries aside in another bowl.
Next, grab a saucepan and pour in the sugar and vanilla sugar. Add 2 tablespoons (30g) of the collected cherry juice and put it on the stove. Bring it to a boil.
In a separate medium-sized bowl, combine the flour, baking powder, and salt. Give it a good stir.
In a large bowl, place the softened butter and add the sugar. Use a mixer at medium speed to beat it until it becomes creamy.
TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.
TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!
Then, add the eggs to the sugar-butter mixture and mix well.
Gradually add half of the flour mixture to the egg-butter mixture. Pour in the milk and then add the remaining half of the flour mixture. Mix everything together with the mixer on low speed until you have a smooth dough.
Now, add the coarsely chopped nuts to the dough and mix thoroughly.
TIPS: Feel free to choose your favorite nuts or peanuts, ensuring they are coarsely chopped.
Grease and flour the sides of a 20cm round baking tin. Arrange the prepared cherries tightly on the bottom of the tin and pour half of the syrup on top.
Carefully pour the dough over the cherries in the tin. Use a spatula to level the top.
Place the tin with the dough in the preheated oven at 180°C (350⁰F). Bake for 45-50 minutes until it turns a beautiful golden brown.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
Once it’s done, leave the cake in the tin for 10 minutes.
Then, turn the tin with the slightly cooled cake onto a wire rack and let it cool completely.
Pour the remaining syrup over the finished cake for an extra burst of flavor.
Finally, cut Easy Cherry Upside Down Cake into equal pieces and serve it with a nice cup of tea. Enjoy your meal!
Easy Cherry Upside Down Cake
- Frozen cherries – 1 1/2 cup (300 g)
- Softened butter – 1/3 cup (80 g)
- Sugar – 1/2 cup (100 g)
- Eggs – 2 pcs. (100 g)
- Flour – 3/4 cup (120 g)
- Baking powder – 1/2 tsp. (3 g)
- Salt – 1/6 tsp. (1 g)
- Milk – 2/5 cup (100 g)
- Coarsely chopped nuts – 1/2 cup (50 g)
for the syrup
- Sugar – 1/2 cup (100 g)
- Vanilla sugar – 1 sachet (10 g)
- Place the completely thawed cherries in a sieve and press lightly with a wooden spoon to remove excess liquid.
- Collect the resulting juice in one bowl, remove the cherries to another bowl.
- Put sugar and vanilla sugar into a saucepan, pour in 2 tbsp. (30 g) of the collected cherry juice, put on fire, bring to a boil.
- Put flour, baking powder and salt to a medium bowl and stir.
- Place softened butter in a large bowl, add sugar, beat with a mixer at medium speed until creamy. Add eggs, mix well.
- Gradually add half of the flour mixture to the egg-butter mixture, pour in the milk. Add the remaining half of the flour mixture, and mix with a mixer at low speed until smooth. Add coarsely chopped nuts to the resulting dough and mix thoroughly.
- Grease and flour the side of a 20cm round baking tin. Place the prepared cherries tightly on the bottom of the tin and pour half of the syrup on top.
- Carefully pour the resulting dough into the tin on top of the cherry. Level the top with a spatula.
- Bake in an oven preheated to 180°C (350⁰F) for 45-50 minutes. Leave the finished cake in the tin for 10 minutes. Turn the tin with the slightly cooled cake onto a wire rack and let cool completely. Pour the remaining syrup over the finished cake.