Upside down cake is such an easy but impressive looking dessert. You can use whatever stone fruits that are in season, or you can use apples and pears anytime. Or just regular old pineapple! I’m using fresh cherries for this upside down cake. 😀
This recipe makes two 8 or 9 inch round cakes – good for holidays!
- 2 cups sugar
- 3 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, soft
- 1 1/4 cups milk (warm it up a teeny bit for best results)
- 2 teaspoons vanilla extract
- 4 eggs
for cherry topping:
- fresh cherries, pitted and cut in half
- 4 tablespoons butter
- 4 tablespoons brown sugar
The first thing you’ll want to do it prep your fruit. In this case, I pitted the cherries and cut them in half. 😀
How pretty are those? SUDDEN HUNGRINESS
Now you’ll want to melt together the brown sugar and butter for the topping. I like to do this in a glass measuring cup in the microwave because it’s easiest. Butter your pans and then pour in the butter/sugar mix. Spread it around and then lay the cut fruit on top. 🙂
Make your cake batter!
- Combine the flour, salt, baking powder, and sugar in a large bowl and mix with a fork.
- Add in the softened butter, and mix with a hand mixer until the mixture resembles bread crumbs.
- Now you’ll pour in the milk and vanilla extract and mix this well – scrape down the sides of the bowl to make sure there are no dry spots!
- Add the eggs in one by one and mix between each. The resulting batter is super smooth and fairly thick.
Pour the batter over the topping – try to get equal amounts in each pan – smooth it out with a spatula.
Bake! You’ll be baking these in a 350 F oven. Depending on the size of the pan your use, your timings will be a little different:
- 8 or 9 inch round cake pans: 25-30 minutes
- a 9×13 sheet cake pan: 40-45 minutes
Let it cool slightly in the pan and then invert on a plate. Wonderful with powdered sugar, whipped cream, or sugar. 😀