Sweet Cherry Upside Down Cake Recipe

Indulge in this irresistible Sweet Cherry Upside-Down Cake! Juicy cherries, baked under a melt-in-your-mouth sour cream butter cake, create a symphony of sweet and tangy flavors. The brown sugar, butter, and cinnamon topping caramelizes to perfection, creating a delightful contrast to the tender crumb. Use dark red cherries, golden Rainiers, Royal Anns, or a mix for a truly unique taste experience. Best served warm, this cake is perfect for any occasion!

Prep Time 20 mins
Cook Time 60 mins
Calories 592.4 kcal
Protein 12g
Rating 5.0 (2 Reviews)
Sweet Cherry Upside Down Cake 45

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Cherry Upside Down Cake

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How to Make Sweet Cherry Upside Down Cake

  1. Preheat oven to 350°F (175°C). Grease and flour an 11x7 inch glass baking dish.
  2. 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.
  3. Microwave for 30-60 seconds, or until sugar is melted and the mixture is thick and bubbly. Stir in 1 teaspoon ground cinnamon.
  4. Pour the cinnamon-brown sugar mixture into the prepared baking dish.
  5. Arrange 2 cups fresh cherries in a single layer over the brown sugar mixture.
  6. 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.
  7. In a large bowl, cream together 1 cup (2 sticks, 227g) unsalted butter and 1 teaspoon almond extract at medium speed until smooth.
  8. Gradually beat in 1 3/4 cups (350g) granulated sugar, increasing speed to medium-high. Beat for 4 minutes, or until light and fluffy.
  9. Beat in 4 large eggs one at a time, mixing well after each addition.
  10. 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.
  11. Spoon the batter gently over the cherries, spreading evenly.
  12. 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.
  13. Let the cake cool in the pan for 15 minutes.
  14. Run a thin knife around the edges of the cake to loosen.
  15. Place a rimmed serving platter over the baking dish and carefully invert the cake onto the platter.
  16. 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.
  17. Serve the warm cake with whipped cream.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

189g

Fat

100g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Holiday Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Desserts Cakes Dietary Low Sodium Low In Something