Best 4 Cherry Cornmeal Upside Down Cake Recipes
Indulge in a delightful culinary journey with our enticing Cherry Cornmeal Upside-Down Cake, a delectable treat that combines the sweet tang of cherries, the nutty flavor of cornmeal, and the rich, buttery goodness of a classic upside-down cake. This tempting dessert features a base of luscious cherries nestled atop a tender cornmeal cake batter, creating a symphony of flavors and textures in every bite. Allow us to guide you through the simple steps of crafting this delectable delight, along with a collection of equally tantalizing recipes that will satisfy your sweet cravings.
**Additional Recipes:**
1. **Classic Vanilla Pound Cake:** Experience the timeless elegance of a traditional vanilla pound cake, a beloved classic that embodies simplicity and perfection. This recipe yields a moist, dense, and flavorful cake that is perfect for any occasion.
2. **Decadent Chocolate Lava Cake:** Prepare to be captivated by the molten chocolate center of our decadent chocolate lava cake. This indulgent dessert features a rich chocolate cake batter encasing a gooey, warm chocolate ganache, resulting in an explosion of flavor with every spoonful.
3. **Luscious Lemon Blueberry Buckle:** Embrace the vibrant flavors of summer with our luscious lemon blueberry buckle. This delightful cake combines the zesty tartness of lemons with the sweet burst of blueberries, all nestled within a tender, crumbly buckle topping.
4. **Delectable Carrot Cake with Cream Cheese Frosting:** Indulge in the classic flavors of carrot cake, featuring a moist and flavorful carrot cake batter topped with a rich and tangy cream cheese frosting. This timeless dessert is a celebration of rustic charm and comforting flavors.
5. **Heavenly Red Velvet Cake:** Immerse yourself in the iconic elegance of red velvet cake, renowned for its striking red color and velvety-smooth texture. This luxurious cake is adorned with a creamy cream cheese frosting, creating a dessert that is both visually stunning and incredibly delicious.
CHERRY UPSIDE-DOWN CAKE
"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
UPSIDE-DOWN CORNBREAD CAKE
Provided by Sunny Anderson
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
- In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
- To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.
SWEET CHERRY UPSIDE-DOWN CAKE
There's a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you're worried about the pepper, cut back on the amount called for, but if you're excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that's sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It's helpful for covering up any imperfections in the cake, too!
Provided by Jerrelle Guy
Categories snack, cakes, one pot, dessert
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
- In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
- Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
- Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
- Serve the cake at room temperature, with lemon whipped cream, if using.
PEACH AND CORNMEAL UPSIDE-DOWN CAKE
The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened cornmeal cake, and plump peaches impart even more fragrance and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
- Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
- Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving.
Tips:
- Use fresh, ripe cherries for the best flavor. If fresh cherries are unavailable, you can use frozen cherries, but be sure to thaw them completely before using.
- If you don't have a cast iron skillet, you can use a regular baking dish. Just be sure to grease the dish well so that the cake doesn't stick.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter on it, the cake needs to bake for a few minutes longer.
- Let the cake cool for a few minutes before inverting it onto a serving plate. This will help prevent the cake from breaking.
- Serve the cake warm or at room temperature. It can be topped with whipped cream, ice cream, or fresh berries.
Conclusion:
This cherry cornmeal upside-down cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special holiday dinner. The cake is moist and flavorful, with a slightly crunchy cornmeal crust. The cherries add a sweet and tart flavor that perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.
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