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Home » Cakes, Cookies and Desserts » Upside-down cherry cake with fresh cherries

Upside-down cherry cake with fresh cherries

Author: VJ Published : February 2021 Modified : July 2022 / Be the first to comment!

Recipe
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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!

A slice of upside down cherry cake topped with whipped cream.

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Table Of Contents
  1. You are going to love this upside-down cherry cake
  2. You will need these ingredients:
  3. How to make cherry upside down cake
  4. Assemble and bake
  5. Storage
  6. Other recipes
  7. Pin for later
  8. Upside-down cherry cake recipe
  9. Upside-down cherry cake

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’!.

A slice of upside down cherry cake next to fresh cherries.

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.
Ingredients you will need
Ingredients – Fresh cherries, flour, sugar, milk, cream and eggs.

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

Steps for mixing 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

Steps for assembling the cherry cake.
  • 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.

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A slice of cherry cake on a plate, topped with whipped cream.

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.

Other recipes

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
  • Blackberry and apple pie

Pin for later

Why not pin this upside-down cherry cake recipe to one of your Pinterest boards so you can find it easily. Just click the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Upside-down cherry cake recipe

A slice of upside down cherry cake next to fresh cherries.

Upside-down cherry cake

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!
Recipe by: Veronica
Baking
British
Calories 170
Prep 15 minutes
Cook 25 minutes
Total Time 40 minutes
Servings: 1 x 10″ cake
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5 from 1 vote

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Equipment

  • Small mixing bowl
  • Large mixing bowl
  • 10" loose-bottomed round flan dish
  • Balloon whisk or electric hand mixer

Ingredients

  • ½ lb / 225 grams fresh cherries weight after stones removed
  • 1 cup 140 grams self-raising flour
  • ¾ cup / 150 grams caster sugar
  • ¾ cup / 180 ml milk
  • 1 large egg
  • ½ cup / 120 ml double cream
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 190°C / 380°F
  • Wash the cherries, remove the stones and discard along with the stalks.
    ½ lb / 225 grams fresh cherries
  • Pour the cream into a small mixing bowl and whisk until the cream forms stiff peaks.
    ½ cup / 120 ml double cream
  • Place the rest of the ingredients (except the cherries) into a larger mixing bowl and whisk until well combined.
    1 cup 140 grams self-raising flour, ¾ cup / 150 grams caster sugar, ¾ cup / 180 ml milk, 1 large egg, ½ teaspoon salt
  • Fold in the whipped cream.
  • Grease the loose-bottomed flan dish with butter, or brush with sunflower oil.
  • Arrange the cherries, cut side down, on the bottom of the flan dish.
  • Pour over the batter.
  • Bake in a pre-heated oven for 25 minutes until golden brown and a toothpick inserted into the cake comes out cleanly.
  • Allow to cool slightly then invert onto a large plate and remove the flan dish. See notes.
  • Leave to cool completely and serve slices either plain or topped with whipped cream.

Notes

To make self-raising flour – add one teaspoon of baking powder to each cup of flour.
To remove the cherry stones – either use a cherry-stoner or cut each cherry in half and then prise the stone out with the tip of the knife.
To remove the baked pie from the pie dish –
  • 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 loose bottom of the flan 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.

Nutrition

Calories – 170kcal | Carbohydrates – 33.1g | Protein – 2.9g | Fat – 3.3g | Saturated Fat – 1.8g | Cholesterol – 28mg | Sodium – 139mg | Potassium – 60mg | Fiber – 0.5g | Sugar – 15.9g | Calcium – 33mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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Filed Under: All Recipes, Cakes, Cookies and Desserts

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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