The season of cherries is here again. The gorgeous stone fruit ever, cherries are one of the best fruits for making desserts and they make such pretty photos, I love clicking them. Baking a Cherry Upside Down Cake was a plan which I was holding from the last year. Finally, I tried it a few days back, then I tried once more before writing this recipe. Because I wanted to write it in such a manner so that you can also bake it with much ease without facing any issues with what I encountered earlier when I was baking this cherry cake for the first time. The original recipe asked for two separate baking time for the cake, first to bake the cherries for 40-50 minutes, then some more baking time for the cake. Time for the first slot was too much for me, so I reduced the time by cooking the cherries on a stove top for 10-12 minutes, and I got perfectly cooked cherries for the cake. It’s a one bowl cake, which can be whisked up in no time. This Cake tastes delectable on its own, with fresh lemon flavour oozing out from its crumbs and that ooey gooey cherry top is something sweet dreams are made of with.
Cherry Upside Down Cake
For Cherry topping
- Fresh pitted cherries- 2¼ cups
- Juice of ½ lemon
- Unsalted butter- 1 tbsp
- Caster suger/White powdered sugar- 2 tbsp
- All-purpose flour/Maida- 1 cup
- Yogurt- 1 cup
- Caster suger/White powdered sugar – ½ cup
- Baking powder- 1 tsp
- Baking soda- 1/8 tsp
- Salt- ¼ tsp
- Egg- 1
- Vegetable oil/Olive oil- 2½ tbsp
- Zest of 3 lemons
Before I start all the ingredients were at room temperature.
Preheat oven to 176 degrees C. Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
For Cherry topping
Add everything mentioned for cherry topping in a nonstick frying pan. Mix lightly and cook on low heat for 10-12 minutes. Within this time the liquids coming out from the cherries would reach a thin syrupy consistency. Don’t cook for a longer time, this part is tricky and you’ve to trust your intuition for the same. If cooked for a longer time then the cherries will collapse and they will reach a jam-like consistency, later it may result in a burn topped upside down cake, so be careful. On the other hand, too much liquid in the cherries might lead to a soggy topped cake. We want our cherries to retain their size and the syrup should reduce in such a consistency that it should resemble thin sugar syrup. Stir gently and less while you’re cooking the cherries.
When the cherry topping is done, transfer immediately to the prepared cake pan. Spread slowly in a layer with a spatula, so that the bottom of the cake pan completely get covered with the cherry topping. Let it be cool at room temperature, prepare the cake batter in between.
In a bowl add everything mentioned for the cake better. Keep whisking until a lump free batter forms. The batter would be thick. Pour this batter slowly on the cherry topping. Smooth the top with the help of a spatula. Tap cake pan gently on kitchen counter 2-3 times to release the air bubbles. Bake for 30 minutes. Insert a sharp knife in the middle of the cake. It’s ready if the knife comes out clean. If not, bake for some more time, and then check again.
Cool the cherry cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Peel the baking/parchment paper carefully from the top if it got stuck with the cherry topping. In my case the paper was stuck in the pan itself, so, I didn’t need to do that peel off thing. Leave the cake onto a cooling rack until completely cooled.
When cooled, slice, serve and enjoy! You can serve the cherry cake slices with Vanilla ice-cream or Whipped cream.
Keep the cherry cake slices refrigerated. Consume within 4-5 days.