Cherry Upside Down Cake

You’ll Need

  • 3 Tbsp unsalted butter
  • ½ cup brown sugar
  • 4 cups California cherries, pitted
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp each baking soda and salt
  • ¼ tsp nutmeg
  • ½ cup buttermilk
  • Icing sugar (optional)

Prep and Cook

  • Preheat oven to 350°F. Grease a 9" baking pan. In small pan, melt butter. Stir in brown sugar, cook until sugar 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).
  • 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. In a small bowl, stir flour with baking powder, baking soda, salt and nutmeg. Gradually add flour to butter mixture alternately with milk, starting and ending with flour.
  • Scrape batter over cherries and spread evenly. Bake in centre of a preheated oven until a toothpick comes out clean, 60 to 70 minutes. After 50 minutes, cover cake loosely with foil if too dark. Run a knife around the edge of cake pan. After 15 minutes, carefully invert onto a cake plate. Serve warm or at room temperature. Just before serving, dust with icing sugar if you want.


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