Ingrédients pour Sweet Cherry Upside Down Cake
- Unsalted Butter
- Light Brown Sugar
- Ground Cinnamon
- Sweet Cherries
- All Purpose Flour
- Ground Nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 cup (240ml) sour cream
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sweet Cherry Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Sweet Cherry Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour an 11x7 inch glass baking dish.
- In a medium microwave-safe bowl, melt 1/4 cup (57g) butter in the microwave for 30 seconds, or until melted. Stir in 1/2 cup (90g) packed light brown sugar.
- Microwave for 30-60 seconds, or until sugar is melted and the mixture is thick and bubbly. Stir in 1 teaspoon ground cinnamon.
- Pour the cinnamon-brown sugar mixture into the prepared baking dish.
- Arrange 2 cups fresh cherries in a single layer over the brown sugar mixture.
- In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks, 227g) unsalted butter and 1 teaspoon almond extract at medium speed until smooth.
- Gradually beat in 1 3/4 cups (350g) granulated sugar, increasing speed to medium-high. Beat for 4 minutes, or until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- At low speed, alternately beat in the flour mixture and 1 cup (240ml) sour cream in 3 additions, beginning and ending with the flour mixture. Mix until just combined.
- Spoon the batter gently over the cherries, spreading evenly.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when gently pressed.
- Let the cake cool in the pan for 15 minutes.
- Run a thin knife around the edges of the cake to loosen.
- Place a rimmed serving platter over the baking dish and carefully invert the cake onto the platter.
- In a medium bowl, beat 1 cup (240ml) heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract at medium-high speed until soft peaks form.
- Serve the warm cake with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
189g
Fat
100g
Carbs
23g
