Irresistible Cherry Upside-Down Cake is a classic dessert reimagined, offering a delightful balance of sweet cherries and tender, buttery cake that’s perfect for any occasion. This recipe is wonderfully useful for anyone looking to create a show-stopping dessert with minimal fuss.
Key Ingredients for Irresistible Cherry Upside-Down Cake
- 1 cup (2 sticks) unsalted butter, softened, divided
- 1 ½ cups packed light brown sugar, divided
- 2 cups maraschino cherries, drained and patted dry, with stems removed (reserve a few for garnish if desired)
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
How to Make Irresistible Cherry Upside-Down Cake
Prepare to be amazed by the simplicity and sheer deliciousness of this Irresistible Cherry Upside-Down Cake! This recipe is designed for ease, delivering a satisfyingly rich texture and a burst of fruity flavor that will have everyone asking for seconds. With a charmingly caramelized cherry topping and a moist, tender cake, it’s a dessert that truly shines. The total preparation time for this delightful treat is approximately 25 minutes, with an additional 35-40 minutes for baking, making it an achievable indulgence for any day of the week.
Step-by-Step Instructions
- Prepare the Caramelized Cherry Topping: In a medium saucepan, melt ½ cup (1 stick) of the unsalted butter over medium heat. Stir in 1 cup of the packed light brown sugar until the sugar is completely dissolved and the mixture is smooth and slightly thickened. This forms the base of your delicious topping.
- Arrange the Cherries: Pour the melted butter and brown sugar mixture evenly into the bottom of a 9-inch round cake pan. Arrange the drained maraschino cherries over the caramel mixture. Try to space them out evenly for a visually appealing topping.
- Preheat and Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry ingredient mix provides the structure for your cake.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the remaining ½ cup (1 stick) of softened unsalted butter and the 1 cup of granulated sugar until light and fluffy. This process incorporates air into the batter, contributing to a tender cake crumb.
- Add Eggs and Vanilla: Beat in the two large eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure everything is thoroughly combined before proceeding.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture (from step 3) and the milk to the butter and sugar mixture (from step 5), beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix the batter, as this can result in a tough cake. You will have a consistency similar to a thick pancake batter.
- Pour Batter Over Cherries: Gently pour the cake batter evenly over the arranged cherries in the prepared cake pan, spreading it to the edges. Ensure the batter covers the cherries completely.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
- Cool and Invert: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This allows the caramel to set slightly.
- Invert the Cake: Carefully run a knife around the edge of the cake pan to loosen it. Place a serving plate upside down over the cake pan, and then, with oven mitts, confidently invert the pan and plate together. The cake should release smoothly, revealing the beautiful cherry topping. If any cherries stick, gently place them back onto the cake. Allow the cake to cool further before slicing and serving.
Why You’ll Love This Irresistible Cherry Upside-Down Cake
You’ll adore this Irresistible Cherry Upside-Down Cake for its stunning visual appeal and incredibly moist, tender crumb that perfectly complements the sweet-tart burst of cherries. The deeply caramelized topping offers a delightful contrast to the fluffy cake, making it a truly harmonious dessert experience. Think of it as a more elegant, yet equally comforting, cousin to a classic pineapple upside-down cake.
Beyond the incredible taste and texture, the real joy comes from creating such a beautiful dessert right in your own kitchen, saving you money while impressing your guests. The vibrant cherries, kissed by a buttery brown sugar glaze, create a flavor sensation that is both nostalgic and sophisticated. Don’t just dream about a perfect dessert; bake this Irresistible Cherry Upside-Down Cake and experience the simple magic for yourself!
Storing and Reheating Tips
To keep your Irresistible Cherry Upside-Down Cake fresh and delicious, proper storage is key. Once the cake has completely cooled, it can be stored at room temperature, loosely covered with plastic wrap or in an airtight container, for up to 2 days. For longer storage, it’s best to refrigerate it. In the refrigerator, the cake will stay fresh for up to 4-5 days.
When you’re ready to enjoy a slice, you can reheat it gently. For a warm, gooey experience, place a slice on a microwave-safe plate and heat for 15-20 second intervals until warmed through. Alternatively, you can reheat individual slices in a preheated oven at 300°F (150°C) for about 5-8 minutes, which helps revive the cake’s moistness and that lovely caramelized topping. Freezing is also an option; wrap individual slices tightly in plastic wrap and then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Irresistible Cherry Upside-Down Cake is a testament to how simple ingredients can create something truly magical. Give it a try and I’m sure you’ll fall in love with its sweet charm and delightful texture.
Irresistible Cherry Upside-Down Cake
Ingredients
Equipment
Method
- In a medium saucepan, melt ½ cup (1 stick) of the unsalted butter over medium heat. Stir in 1 cup of the packed light brown sugar until the sugar is completely dissolved and the mixture is smooth and slightly thickened.1 cup unsalted butter, 1 ½ cups packed light brown sugar
- Pour the melted butter and brown sugar mixture evenly into the bottom of a 9-inch round cake pan. Arrange the drained maraschino cherries over the caramel mixture. Try to space them out evenly for a visually appealing topping.2 cups maraschino cherries
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, cream together the remaining ½ cup (1 stick) of softened unsalted butter and the 1 cup of granulated sugar until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Beat in the two large eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure everything is thoroughly combined before proceeding.2 large eggs, 1 teaspoon vanilla extract
- Alternately add the dry ingredient mixture (from step 3) and the milk to the butter and sugar mixture (from step 5), beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix the batter, as this can result in a tough cake. You will have a consistency similar to a thick pancake batter.½ cup milk
- Gently pour the cake batter evenly over the arranged cherries in the prepared cake pan, spreading it to the edges. Ensure the batter covers the cherries completely.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This allows the caramel to set slightly.
- Carefully run a knife around the edge of the cake pan to loosen it. Place a serving plate upside down over the cake pan, and then, with oven mitts, confidently invert the pan and plate together. The cake should release smoothly, revealing the beautiful cherry topping. If any cherries stick, gently place them back onto the cake. Allow the cake to cool further before slicing and serving.