Cherry Upside-Down Cake

Cherry Upside-Down Cake is a dessert that always makes me smile when I see it come out of the oven. This cake has such a beautiful look with those bright red cherries on top. I love how easy it is to make, even if you are new to baking.

The sweet cherries and soft cake work so well together. You just flip it over after baking and it looks amazing. This recipe will help you make a perfect cake every time.

What makes this recipe special

This cake is special because it looks fancy but it is really simple to make. The cherries get sweet and soft when they bake, and they make their own syrup. I like that you can use fresh cherries when they are in season. The cake part is light and fluffy, which makes it perfect with the cherry topping. You also get to do the fun part where you flip the whole cake over at the end.

Ingredients

For the Cherry Topping:
1/4 cup unsalted butter
3/4 cup packed light brown sugar
2 cups fresh cherries, pitted and cut in half

For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, soft
2 large eggs, separated
1 teaspoon vanilla extract
1/2 cup whole milk, warm
1/4 teaspoon cream of tartar

How to Make Cherry Upside-Down Cake

Step 1: Prepare the Cherry Topping

1. Heat oven to 350°F
2. Butter the sides of your 9-inch cake pan
3. Place pan on stove over low heat
4. Melt 1/4 cup butter directly in the pan
5. Add brown sugar and stir until well mixed
6. Spread mixture evenly over bottom of pan
7. Remove from heat
8. Arrange cherry halves cut-side down on top
9. Press cherries gently to make them stick

Step 2: Prepare Dry Ingredients

1. In a medium bowl, mix together:
   • Flour
   • Baking powder
   • Salt
2. Set aside

Step 3: Make the Cake Batter

1. In a large bowl, beat together sugar and soft butter with mixer
2. Continue beating for 5 minutes until light and fluffy
3. Add egg yolks one at a time, mixing well after each addition
4. Add vanilla and mix
5. Pour in warm milk and mix on low speed
6. Add flour mixture and continue mixing on low until just combined

Step 4: Prepare and Fold in Egg Whites

1. In a clean bowl, beat egg whites with cream of tartar
2. Beat until stiff but not dry
3. Gently fold egg whites into cake batter in two additions
4. Be careful not to overmix and deflate the batter

Step 5: Assemble and Bake

1. Pour batter over cherries in prepared pan
2. Smooth top with spatula
3. Bake for 55 minutes

Step 6: Cool and Invert

1. Cool in pan for 10 minutes
2. Run knife around edges to loosen cake
3. Place serving plate on top of pan
4. Quickly flip the entire assembly over
5. Let sit for 5 minutes before removing pan

For the Topping

The topping is the best part of this cake. When the butter and brown sugar cook together, they make a sweet sauce that soaks into the cherries. Make sure your cherries are cut evenly so they cook at the same rate. Press them down into the sugar mixture so they stay in place when you add the batter on top.

Tips for Making the Best Cherry Upside-Down Cake

Cherry Selection

• Choose cherries that are ripe but still firm to maintain their shape during baking

Butter Preparation

• Ensure butter is completely soft before beginning to mix the cake batter

Egg White Technique

• Fold egg whites very gently to keep the cake light and airy

Testing for Doneness

• Insert a toothpick in the center of the cake – it should come out clean when done

Timing the Flip

• Cool for exactly 10 minutes before inverting – longer may cause sticking to the pan

Make-ahead and storage

You can make this cake up to one day before you need it. Just keep it covered at room temperature. If you want to make it even earlier, you can wrap it well and freeze it for up to 3 months. The cake tastes good both warm and at room temperature. If you have leftovers, cover them and they will stay fresh for 3 days.

Substitutions and variations

You can use frozen cherries if you can’t find fresh ones, but thaw them first and drain off extra water. Instead of cherries, try this with peaches, pears, or pineapple. If you don’t have brown sugar, you can use white sugar but add 2 tablespoons of honey. You can also use buttermilk instead of regular milk if you have it.

Notes

Make sure you use a pan with tall sides because this cake rises quite a bit. If your cherries are very juicy, you might want to pat them dry with paper towels first. The cake is done when it pulls away slightly from the sides of the pan. Don’t skip the cream of tartar when beating the egg whites – it helps them stay stiff.

Frequently asked questions

Can I use a different size pan? You should stick with a 9-inch pan for best results. A different size might change how long it takes to bake.

What if my cake sticks to the pan? Make sure you butter the sides well and don’t let it cool too long before flipping. If it does stick a little, you can carefully push it back into place.

Can I make this without eggs? This recipe really needs the eggs to work right. The egg whites make the cake light and fluffy.

How do I know when it is done baking? The top should be golden brown and a toothpick in the center should come out clean or with just a few moist crumbs.

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