Cherry Upside-Down Cake
Sweet cherry upside-down cake features caramelized cherries at the base, topped with a fluffy vanilla cake, making it a delightful dessert for gatherings and special occasions.
Ingredients
Instructions
- Mix cherries, melted butter, and brown sugar in a bowl.
- Pour the cherry mixture into the bottom of a 9 x 13-inch cake pan.
- Prepare the cake batter by mixing sugar, eggs, vanilla, shortening, flour, milk, and baking powder.
- Pour the cake batter over the cherry mixture in the pan.
- Bake at 350°F until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before inverting onto a serving plate.
Tips & Substitutions
For an extra flavor boost, consider adding a splash of almond extract to the cake batter. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. Ensure the cherries are well-drained to avoid excess moisture in the cake. To enhance the cherry flavor, you can also toss the cherries in a tablespoon of flour before adding them to the pan.
Serving Suggestions
Serve the Cherry Upside-Down Cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a delightful brunch option, consider serving it alongside Cinnamon Sour Cream Coffee Cake (Student Favorite) to create a sweet spread.
Storage & Reheating
Store any leftover Cherry Upside-Down Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for 15-20 seconds or warm the entire cake in a 350°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Upside-Down Cake contains roughly 865 calories, with 6g protein, 104g carbohydrates, and 45g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries for this recipe, but make sure to thaw and drain them well before use. This will help prevent excess moisture that could affect the cake's texture.
What can I substitute for brown sugar?
If you don't have brown sugar on hand, you can make a substitute by mixing one cup of granulated sugar with two tablespoons of molasses. This will mimic the flavor and moisture of brown sugar in your Cherry Upside-Down Cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should pull away slightly from the sides of the pan, and the top should be lightly golden.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).