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.
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Anthony Duenas
[email protected]I've made this upside-down cake several times and it's always a hit. It's the perfect dessert for any occasion.
Bagga Isback
[email protected]This upside-down cake is a classic for a reason. It's simple to make and always a crowd-pleaser.
Sojib Boss
[email protected]This upside-down cake is a great way to use up fresh cherries. It's easy to make and always a crowd-pleaser.
Nhlanhla Ndlovu
[email protected]I've made this upside-down cake several times and it's always a hit. It's the perfect dessert for any occasion.
Anthony Staff
[email protected]This upside-down cake was a bit of a let down. The cake was dense and the cherries were not very flavorful.
Vinny Torres
[email protected]Overall, this upside-down cake was a disappointment. I would not make it again.
jabulane Tshepo
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Kelvin Boateng
[email protected]This upside-down cake was a disaster! The cake was dry and crumbly, and the cherries were hard and flavorless.
Md Nishan
[email protected]I thought this cake was just okay. The cherries were a bit too tart for my liking and the cake was a little dry.
Sasha Rahga Poo
[email protected]This upside-down cake was a little too sweet for my taste, but my kids loved it.
Sophia Velasquez
[email protected]I made this cake for my family and they all loved it. The cherries were sweet and tart, and the cake was moist and fluffy.
Jake Bray
[email protected]This upside-down cake is a classic for a reason. It's simple to make and always a crowd-pleaser.
Amani Turner
[email protected]I've made this cake several times and it's always a hit. The cake is moist and flavorful, and the cherries are the perfect topping.
Mohamed Awad
[email protected]This was my first time making an upside-down cake and it turned out great! The instructions were easy to follow and the cake was beautiful and delicious.
Butt Gg
[email protected]This upside-down cake is so easy to make and it always turns out delicious. I've made it several times for different occasions and it's always a crowd-pleaser.
Sara Farina
[email protected]My husband and I loved this cake! It was the perfect dessert for our anniversary dinner.
Ghulam Hussain
[email protected]This cake was easy to make and turned out perfect! I used fresh cherries from my backyard and they were so delicious.
Roshan Shakya
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it, and I got several requests for the recipe.
Ali Saqib
[email protected]This upside-down cake was a hit with my family! The cherries were sweet and juicy, and the cake was moist and flavorful. I will definitely be making this again.