Try this Cherry Upside Down Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Cherry Upside Down Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 80 g Unsalted butter; 450 g Cherries; halved and pitted; 3/4 c Golden brown sugar; (packed)

Find the most delicious recipes here

INGREDIENTS

80 g Unsalted butter
450 g Cherries; halved and pitted
3/4 c Golden brown sugar; (packed)

Servings

INSTRUCTIONS

MMMMM------------------------FOR THE CAKE----------------------------- 1 1/2 c All purpose flour 2 ts Baking powder 1/4 ts Salt 1 c Sugar 125 g Unsalted butter; room -temperature 2 lg Eggs; separated 1 1/2 ts Vanilla extract 1/2 c Milk 1/4 ts Cream of tartar 1 c Chilled whipping cream 1 1/2 tb Icing sugar For the topping, preheat the oven to 180?c. Butter sides of 24cm. diameter cake pan with 6cm. high sides. Melt remaining butter in a small saucepan set over low heat. Add the brown sugar and whisk until well blended, about 2 minutes. Remove from heat. Spread the mixture over the bottom of the prepared pan. Arrange the cherries, cut side down, in a single layer in the bottom of the pan and press lightly to adhere. Set aside For the cake, mix the flour, baking powder and salt in medium bowl. Using an electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with the milk. Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into the cake batter to lighten. Using a rubber spatula, gently fold remaining whites into batter. Spoon batter on top of the cherries in the pan. Bake the cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack for 15 minutes Whip the cream, icing sugar and 1/2 teaspoon vanilla in bowl to soft peaks. Run a small knife around edges of pan to loosen cake. Place a platter over cake and invert onto platter. Let stand for 5 minutes then remove the pan. Serve cake warm or at room temperature with whipped cream. Per serving: 2726 Calories (kcal); 181g Total Fat; (58% calories from fat); 21g Protein; 272g Carbohydrate; 839mg Cholesterol; 1708mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 35 Fat; 14 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Cherry Upside Down Cake

80 g Unsalted butter
450 g Cherries; halved and pitted
3/4 c Golden brown sugar; (packed)

MMMMM------------------------FOR THE CAKE-----------------------------  1 1/2 c  All purpose flour      2 ts Baking powder    1/4 ts Salt      1 c  Sugar    125 g  Unsalted butter; room           -temperature      2 lg Eggs; separated  1 1/2 ts Vanilla extract    1/2 c  Milk    1/4 ts Cream of tartar      1 c  Chilled whipping cream  1 1/2 tb Icing sugar   For the topping, preheat the oven to 180?c.    Butter sides of 24cm. diameter cake pan with 6cm. high sides. Melt  remaining butter in a small saucepan set over low heat. Add the brown  sugar and whisk until well blended, about 2 minutes. Remove from  heat. Spread the mixture over the bottom of the prepared pan. Arrange  the cherries, cut side down, in a single layer in the bottom of the  pan and press lightly to adhere. Set aside    For the cake, mix the flour, baking powder and salt in medium bowl.  Using an electric mixer, beat 1 cup sugar and butter in large bowl  until creamy. Mix in egg yolks 1 at a time, beating well after each  addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients  alternately with the milk.    Using electric mixer fitted with clean dry beaters, beat egg whites  and cream of tartar in another large bowl until stiff but not dry.  Stir 1/4 of whites into the cake batter to lighten. Using a rubber  spatula, gently fold remaining whites into batter. Spoon batter on  top of the cherries in the pan. Bake the cake until deep golden on  top and tester inserted into center comes out clean, about 55  minutes. Cool cake in pan on rack for 15 minutes    Whip the cream, icing sugar and 1/2 teaspoon vanilla in bowl to soft  peaks.    Run a small knife around edges of pan to loosen cake. Place a platter  over cake and invert onto platter. Let stand for 5 minutes then  remove the pan. Serve cake warm or at room temperature with whipped  cream.        Per serving: 2726 Calories (kcal); 181g Total Fat; (58% calories from  fat); 21g Protein; 272g Carbohydrate; 839mg Cholesterol; 1708mg  Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable;  4 1/2 Fruit; 35 Fat; 14 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (530g)
Recipe Makes: 1 servings

Calories: 574
Calories from Fat: 574 (100%)

Amt Per Serving		% DV

	Total Fat 64.9g	87 %
	Saturated Fat 41.1g	205 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 2.4g
Cholesterol 172mg		53 %
Sodium 8.8mg		0 %
Potassium 19.2mg		1 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 574

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe