Upside-down cherry cake with fresh cherries

Juicy fresh cherries on top of a cake batter made with fresh cream are the stars of the show in this luscious upside-down cherry cake. Serve it plain, or add a spoonful of whipped cream for extra indulgence!

**As an Amazon affiliate, I earn from qualifying purchases.**

You are going to love this upside-down cherry cake

I love fresh juicy cherries, and I was delighted when I found some on special in my local supermarket. They reminded me of a long-forgotten cherry upside-down cake that I used to make years ago. I couldn’t wait to get them home so I could start baking!

It’s a super-moist cake, due to the batter being made with whipped cream rather than butter. And the creamy texture of the cake complements the sweet juicy cherries perfectly.

Because there’s no butter to be creamed into the cake-mix, this is a really quick cake to throw together – the longest part in making it is removing the stones from the cherries. Of course, you could leave the stones in, but I wouldn’t recommend it – no-one wants to break a tooth when biting into a slice of cake!!!!

You can serve this cake plain, or for extra indulgence, serve it with a spoonful of whipped cream on top.

The comment from my friendly neighbour/cake tester (said through a mouthful of cherry cake) was ‘oh my goodness – this is LUSH’!.

You will need these ingredients:

• Fresh ripe cherries – cut in half and stones removed. If you have a cherry-stoner by all means use that, or just do as I did and cut the cherries in half and remove the stones with the tip of the knife.

For the cake:

This is an easy-mix batter, and you don’t have to be too precise with the measurements.

• Flour – self-raising flour if you have it, if not, add one teaspoon of baking powder for every cup of plain flour.
• Sugar – I used granulated, but you can substitute with castor sugar.
• Milk – full-fat, or if you only have semi-skimmed you can use that instead.
• Eggs – this recipe calls for one large egg – I only had small eggs so I used 2.
• Double cream – (or heavy cream) this is whipped to stiff peaks before being mixed through the rest of the ingredients. Don’t use single cream – it won’t stiffen when you beat it.
• Salt – I always think a little bit of salt improves the flavour of a cake batter. If you don’t use salt you can leave it out.

How to make cherry upside down cake

For baking this cake, you will need a 10″ loose-bottomed round metal flan dish. It’s really important to use a flan dish with a loose bottom as this makes it so much easier to remove the finished cake from the dish.

Mix the batter

• Start off pouring the cream into a small mixing bowl and whipping it into stiff peaks (image 1 above). You can use a balloon whisk and plenty of elbow grease, or (much easier) use an electric hand mixer.
• Now place the rest of the ingredients into a larger mixing bowl and whisk them all together until well incorporated (image 2 above).
• Finally fold in the cream (image 3 above).
• Rub the base and sides of your (loose-bottomed) flan dish with a little butter, or just brush with sunflower oil.

Assemble and bake

• Scatter the cherries evenly on the base of the flan dish (image 1 above).
• I was in such a hurry to make this cake that I forgot the next quite important step (hence no photo). Turn all the cherries over so the cut side is on the bottom. This makes for a MUCH nicer presentation of the finished cake. It was only after I’d poured the batter on the cake that I realised I’d forgotten!
• Pour the batter over the cherries (image 2 above)
• Bake in a pre-heated oven (190C / 380F) for about 25 minutes, until the top of the cake is nicely browned (image 3 above), and a toothpick inserted into the cake comes out clean. If there is batter on the toothpick, return the cake to the oven for another minute or two.
• Allow to cool until the flan dish is cool enough to handle.
• Place a large dinner plate over the cake and holding one hand over the plate, carefully turn the dish and plate upside down.
• Remove the flan dish and you will be left with the bottom of the dish on top of the cake.
• I used a flat palette knife to gently lift the bottom of the flan dish off the cake, taking care not to disturb the cherries.
• Leave to cool completely and serve either plain or topped with additional whipped cream.

If you want to keep up-to-date with my latest recipes why not follow along on Facebook or Pinterest. And don’t forget to subscribe to my mailing list so you can get your FREE COOKERY BOOK

Storage

Store the cake in the refrigerator, covered with a layer of aluminium foil (or plastic wrap).

The cake is best eaten within 3 days.

It is not suitable for freezing.

If you enjoyed this upside-down cherry cake, you may also like to try one of these other cake recipes:

• Raspberry custard tarts with creme patissiere
• Fresh pear cream slice
• Key lime pie
• Easy upside-down apple pie
• Easy pineapple coconut cake

Additional resources

Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius and Gas marks.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.

Upside-down cherry cake recipe

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.