Cherry Upside Down Cake
Updated: Apr 27, 2020
One of my favorite desserts, well Cherries are my favorite fruit. I did a variation on the cake from the cardamon cupcakes I have posted earlier.
Cherry upside-down cake
12 tablespoons of unsalted butter plus 4 tablespoons for the top
1 cup of raw sugar plus 1/2 a cup for the top
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon of ground allspice
1 teaspoon dried basil
3/4 teaspoon ground cardamon
2 teaspoons vanilla extract
3 teaspoons baking powder
1/2 teaspoon of salt
1 cup half and half
2 cups dried cherries
Preheat oven to 350 degrees
Grease up an angel food cake pan. Then mix together the 1/2 cup of raw sugar, cinnamon, and allspice and sprinkle it on the bottom of the pan. Next cut up the 4 tablespoons of butter into small cubes and place them in the pan. Now add the cherries and set aside.
In a large bowl mix together the flour, baking powder, salt, cardamom, and basil.
In another large bowl cream together the 12 tablespoons of butter and the cup of raw sugar. Once light and fluffy add the eggs and vanilla to the mixture. Now alternating with the flour and the half and half: 3 to 2 - 3 parts flour to 2 parts half and half, once all combined and smooth, pour into pan. Its a thick batter so you really need to spoon it into the pan. Smooth out the top and bake for about 45 to 55 minutes or until a toothpick comes out clean. I have had to bake it for as long as an hour, I would just check on the cake after 45 minutes.
Let cool in the pan for 20 minutes, remove the outer pan then invert over a dish and remove the center cone. Note: you may need to use a knife to loosen the sugar glaze from the pan prior to inverting.
Here are a few variations on this;
1. you also can add pecans to the top, reduce the cherries by a cup, and replace it with the pecans.
2. Skip the step of adding the sugar, butter, and cherries to the pan. Bake the cake and then make the topping for the cake and pour it over the top. You will need to add 1/4 of water and 1/4 light corn syrup to the mix, heat slowly over medium heat, once to a nice texture pour over cake.