A Long-Awaited Summer Masterpiece

It feels like an eternity since I first dreamt of sharing this particular recipe with you all! My heart was set on introducing this incredible Cherry Upside Down Cake, complete with its divine Almond Whipped Cream, last year. However, a less-than-stellar photography session left me feeling quite self-conscious about the images. I simply couldn’t bring myself to post them. The opportunity to re-shoot unfortunately didn’t present itself at the time, so I made the difficult decision to wait. And patiently, I did.

Embarking on this blogging journey has been an incredible learning experience, especially concerning food photography. Initially, I severely underestimated its crucial role in captivating an audience. Styling, lighting, composition – these were all concepts I largely overlooked. My early attempts often showed it, with dishes simply “plopped” onto a plate, often photographed outdoors in whatever natural light I could find. Over time, I’ve dedicated myself to improving these skills, understanding that beautiful visuals are just as important as a delicious recipe. It’s a continuous journey of learning and refinement, and I wouldn’t have it any other way!

Today, I’m absolutely thrilled with the photographs of this stunning cake. There’s no hint of embarrassment this time – just pure excitement to share this recipe with you! Every image reflects the love and care that went into perfecting this dessert, from its vibrant cherry topping to its irresistibly golden crumb.

The Irresistible Charm of Upside Down Cakes

While this Cherry Upside Down Cake shares its foundational concept with its classic cousin, the pineapple upside down cake, it offers a distinct and equally captivating flavor profile. Both hold a special place in my heart! There’s something truly magical about a cake that unveils its glorious, fruit-laden topping after being inverted. The fruit, nestled at the bottom of the pan, caramelizes beautifully with butter and brown sugar during baking, creating a glistening, syrupy layer that becomes the star of the show. This unique method ensures maximum flavor and visual appeal, turning a simple cake into a dazzling centerpiece.

If you’re searching for a summer dessert that promises to impress both visually and gastronomically, this cherry version is an absolute must-try. It tastes every bit as good as it looks and sounds, making it a perfect grand finale to any summer gathering or a delightful treat for a quiet afternoon.

Why You’ll Fall in Love with This Cherry Upside Down Cake

• Seasonal Delight: It perfectly captures the essence of fresh cherry season, transforming abundant ripe cherries into a glorious dessert.
• Tender & Moist Crumb: The sour cream and butter cake base creates an incredibly soft, moist, and tender texture that simply melts in your mouth.
• Caramelized Cherry Topping: The brown sugar and butter create a rich, sticky caramel that coats each cherry, intensifying their sweetness and tartness.
• Exquisite Flavor Pairing: Almond extract in both the cake and whipped cream beautifully enhances the natural cherry flavor, adding a sophisticated depth.
• Visually Stunning: The “upside down” method ensures a show-stopping presentation with vibrant cherries artfully arranged on top.
• Perfect Warm or Room Temperature: While undeniably delicious warm, with the caramel still soft and gooey, it’s equally delightful at room temperature.

The Magic of Fresh Cherries

Cherries are truly one of summer’s greatest gifts. For this recipe, fresh red cherries are paramount. While sweet cherries work wonderfully, using a mix of sweet and tart cherries can add a delightful complexity to the flavor profile, balancing the sweetness of the cake and caramel. When selecting cherries, look for those that are firm, plump, and have bright green stems. Avoid any that are soft, bruised, or shriveled. Pitting cherries can be a bit of a task, but a cherry pitter makes the job quick and easy. If you don’t have one, a chopstick or a piping tip can also do the trick – just push through the stem end!

Tips for the Best Cherry Upside Down Cake

• Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This helps them cream together smoothly, creating a more emulsified batter and a tender cake.
• Proper Pan Preparation: Greasing your pan thoroughly is key, especially when working with an upside down cake. The butter-brown sugar mixture needs a clean surface to release from, preventing cherries from sticking.
• Don’t Overmix: Once you add the flour, mix the batter just until combined. Overmixing develops the gluten, which can lead to a tough cake.
• Single Layer of Cherries: Arranging the cherries in a single, even layer at the bottom of the pan ensures that each slice gets a beautiful topping and the caramelization is consistent.
• Let it Cool Slightly: Resist the urge to invert the cake immediately out of the oven. Letting it cool in the pan for 10-15 minutes allows the caramel to set slightly and helps the cake release cleanly without breaking apart.
• Use a Cake Platter: When inverting, cover the cake pan with your serving platter and, using oven mitts, carefully flip them together. This ensures a smooth transition.

Serving Suggestions and Variations

This Cherry Upside Down Cake with Almond Whipped Cream is truly a showstopper on its own. The warmth of the cake combined with the cool, creamy topping creates a delightful contrast of temperatures and textures. However, if you’re feeling adventurous, here are a few ideas to customize your experience:

• Ice Cream: A scoop of vanilla bean or even a cherry-swirl ice cream would be a magnificent addition.
• Nutty Crunch: A sprinkle of toasted slivered almonds on top of the whipped cream could add an extra layer of texture and flavor.
• Fruit Variations: Don’t limit yourself to cherries! This recipe base works wonderfully with other seasonal fruits like sliced peaches, plums, apples, or even a mix of berries. Adjust the baking time slightly depending on the juiciness of the fruit.
• Citrus Zest: A little lemon or orange zest added to the cake batter can brighten the overall flavor profile.

★★★★☆

4.34 from 18 votes

Servings:

15
servings

Cherry Upside Down Cake with Almond Whipped Cream

By
Jamie Sherman

This Cherry Upside Down Cake is the perfect way to welcome cherry season! With a tender crumbed sour cream and butter cake, it’s especially delicious warm!

Prep:

15
mins

Cook:

1
hr

Total:

1
hr
15
mins

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Ingredients

For the cake

• 1 ½ pounds red cherries, pitted
• ¼ cup butter, 1/2 stick
• ½ cup packed brown sugar
• 2 cups all-purpose flour
• ½ teaspoon ground nutmeg
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter, softened, 1 stick
• ½ teaspoon almond extract
• 1 cup sugar
• 2 eggs
• ½ cup sour cream

For the whipped cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon almond extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 10-inch round cake pan thoroughly and set aside.
2. In a microwave-safe bowl, melt the ¼ cup butter. Stir in the ½ cup brown sugar until well combined. Microwave for an additional 60 seconds. Mix well again and pour this mixture evenly over the bottom of the prepared cake pan. Arrange the pitted cherries in a single layer over the brown sugar mixture.
3. In a medium bowl, whisk together the all-purpose flour, ground nutmeg, baking soda, and salt. Set the dry ingredients aside.
4. In a separate large bowl, using an electric mixer, beat the ½ cup softened butter with the ½ teaspoon almond extract until creamy and smooth. Gradually add the 1 cup sugar, beating until fully incorporated. Increase the mixer speed to medium-high and continue to beat for 4-5 minutes, or until the mixture is light and fluffy.
5. Add the eggs to the butter mixture one at a time, beating well after each addition until just combined. With the mixer on low speed, add half of the flour mixture and mix just until no streaks of flour remain. Incorporate the ½ cup sour cream, mixing gently. Add the remaining flour mixture and beat only until the batter is smooth and well combined. The cake batter will be thick. Carefully and gently spread the thick cake batter over the top of the cherries with a spatula, being careful not to disturb the cherry layer.
6. Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for exactly 15 minutes. This cooling period is crucial for the caramel to set slightly and for the cake to release easily. After 15 minutes, carefully run a knife around the perimeter of the pan to loosen any stuck edges. Place a serving platter over the cake pan and, holding both firmly, carefully invert the cake onto the platter. If any cherries remain stuck to the bottom of the pan, gently lift them and place them back onto the cake.
8. To prepare the almond whipped cream, combine the heavy whipping cream, powdered sugar, and ½ teaspoon almond extract in a medium bowl. Beat with an electric mixer on medium-high speed until firm peaks form.
9. Serve the warm Cherry Upside Down Cake with generous dollops of the freshly made almond whipped cream. Refrigerate any leftovers in an airtight container for up to 3-4 days.

Notes

• While cherries are highly recommended for their seasonal charm, feel free to experiment with other fruits like sliced peaches, plums, or even berries for delicious variations!

Nutrition

Calories:
333
kcal

,

Carbohydrates:
42
g

,

Protein:
4
g

,

Fat:
17
g

,

Saturated Fat:
10
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
4
g

,

Trans Fat:
0.4
g

,

Cholesterol:
69
mg

,

Sodium:
100
mg

,

Potassium:
165
mg

,

Fiber:
1
g

,

Sugar:
28
g

,

Vitamin A:
626
IU

,

Vitamin C:
3
mg

,

Calcium:
39
mg

,

Iron:
1
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Other Recipes You May Enjoy

• Coconut and Almond Fudge
• Crispy Dark Chocolate Cherry & Almond Bars
• Fruit and Almond Quinoa with Apple Vinaigrette
• Easy & Creamy Peach Cheesecake {No-Bake}
• Dairy-Free Strawberry Brownie Trifle

Originally published on July 8, 2014. Last updated on April 29, 2021.