Sour Cherry Upside Down Cake Recipes

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CHERRY UPSIDE DOWN CAKE



Cherry Upside Down Cake image

I found this recipe on another site and want to try it sometime in the near future. DH is a big fan of anything that has cherries so I'm thinking he might like this. 2/25/07 Edited: I made this tonight and DH & I were both amazed. When I took it out of the oven there were no cherries on top. They all sink to the bottom and it's truly an upside down cake. I thought it might be real sweet but it isn't. It has a nice sweet/tart combination. We served it with vanilla ice cream and it is yummy.

Provided by Luby Luby Luby

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) box white cake mix
3 eggs (or as called for by the cake mix directions)
1/2 cup oil (or as called for by the cake mix directions) or 1/2 cup butter (or as called for by the cake mix directions)
1 1/3 cups water (or as called for by the cake mix directions)
2 (14 1/2 ounce) cans unsweetened tart red cherries, with juice
1 cup sugar
3/4 teaspoon almond extract
1 teaspoon red food coloring
2 tablespoons cornstarch
2 tablespoons butter, melted
whipped cream (optional)
vanilla ice cream (optional)

Steps:

  • Preheat oven to 350°F.
  • Grease and flour a 9x13 baking pan and set aside.
  • Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
  • Mix remaining ingredients until sugar and cornstarch are dissolved.
  • Pour or gently spoon cherry mixture over batter.
  • Bake for 50-60 minutes.
  • Serve topped with whipped cream or vanilla ice cream.

CHERRY UPSIDE-DOWN CAKE RECIPE



Cherry Upside-Down Cake Recipe image

This cherry cake is sooooo soft; like a cross between angel food cake and pound cake. The sweet tart cherries that get caramelized by the brown sugar as they bake are the crowning glory of this cake. Serve this with lightly sweetened whipped cream or a hefty scoop of vanilla ice cream. The beauty of this cake is you can use almost any kind of fruit on top!

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 1h15m

Number Of Ingredients 13

1/4 cup 4 Tbsp unsalted butter
3/4 cup packed light brown sugar
2 cups 14 oz fresh cherries, pitted and halved
1 1/2 cups all-purpose flour (spoon into measuring cup and scrape off the top)
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup 8 Tbsp unsalted butter, softened at room temp
2 large eggs (separated)
1 tsp vanilla extract
1/2 cup whole milk (luke warm)
1/4 tsp cream of tartar
9 " wide cake pan with 2" tall sides.

Steps:

  • Preheat oven to 350˚F. Butter sides of cake pan and place cake pan on the stove over low heat. Melt 4 Tbsp butter in the cake pan then add 3/4 cup brown sugar, stirring until well combined. Spread over the bottom of the pan and remove from heat. Place cherries, cut-side-down over the butter/sugar mixture, pressing down lightly to stick.
  • Stir together 1 1/2 cups flour, 2 tsp baking powder and 1/4 tsp salt in a medium bowl.
  • In a large bowl, use a handheld electric mixer to beat together 1 cup sugar and 8 Tbsp butter until light and fluffy (5 minutes on high). Mix in 2 egg yolks (1 at a a time), beating well after each then beat in 1 tsp vanilla. Add 1/2 cup luke warm milk and mix on med/low speed until well blended. Add flour mixture and continue to mix on low speed until blended.
  • In a clean bowl, beat 2 egg whites with 1/4 tsp cream of tartar until stiff but not dry. Fold gently into batter in two additions, folding just until incorporated. Transfer batter to cake pan and even out the top with a spatula. Bake 55 min at 350˚F.
  • Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to serving platter by placing platter over cake and inverting directly onto platter. Let stand 5 minutes then serve warm or at room temp.

SOUR CHERRY UPSIDE-DOWN CAKE



SOUR CHERRY UPSIDE-DOWN CAKE image

Categories     Cake     Dessert

Number Of Ingredients 14

3 T butter, melted
1/4 t almond extract
1/2 c sugar
1/2 t cinnamon
1/2 c slivered almonds
1 1/2 c pitted sour cherries
1/4 c vegetable shortening
3/4 c sugar
1 lg egg
1 t vanilla
1 1/4 c flour
1/4 t salt
3/4 t baking soda
1/2 c buttermilk

Steps:

  • Preheat oven to 350F Combine the butter and almond extract in a small measuring cup and pour the mixture into a 9" round pan. Tilt the pan to coat with the butter mixture. Sprinkle the 1/2 c sugar, cinnamon and almonds over the butter mixture. Arrange the cherries in a single layer in the pan. Set aside. In a mixing bowl, cream together the shortening and 3/4 c sugar, then beat in the egg and vanilla. In a separate bowl, combine the flour, salt and baking soda. In thirds, beat the mixture into the wet mixture, alternating with the buttermilk. Pour the batter evenly over the cherries. Bake until the top of the cake is golden brown and a cake tester inserted in the center comes out clean. Place the pan on a wire rack and cool 15 minutes, then invert the cake onto a serving plate.

BLACK FOREST UPSIDE-DOWN CAKES



Black Forest Upside-Down Cakes image

Bake these restaurant-worthy cakes and prepare to be adored.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup plus 3 tablespoons packed light-brown sugar
1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)
1/3 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 large egg yolk
3 tablespoons whole milk
1/4 cup heavy cream
2 teaspoons rum

Steps:

  • Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
  • In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
  • Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.

Nutrition Facts : Calories 702 g, Fat 39 g, Fiber 6 g, Protein 9 g

CHERRY UPSIDE-DOWN CAKE



Cherry Upside-Down Cake image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Cherry     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 16

Topping
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) golden brown sugar
14 ounces cherries, halved, pitted
Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
1 cup chilled whipping cream
1 1/2 tablespoons powdered sugar

Steps:

  • For topping:
  • Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.
  • For cake:
  • Mix flour, baking powder and salt in medium bowl. Using 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 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 cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.
  • Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.
  • Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream. (Cake and whipped cream can be made 6 hours ahead. Cover cake and let stand at room temperature. Cover and chill whipped cream.)

CHERRY UPSIDE-DOWN CAKE



Cherry Upside-Down Cake image

"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) pitted tart cherries
1/3 cup sugar
1 tablespoon butter
CAKE:
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
SAUCE:
3 tablespoons sugar
1 tablespoon cornstarch
5 to 8 drops food coloring, optional

Steps:

  • Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET CHERRY UPSIDE-DOWN CAKE



Sweet Cherry Upside-Down Cake image

Brown sugar, butter and cinnamon melt into sweet cherries baked under a fine-crumbled, tender sour cream butter cake. You can use dark red cherries, golden Ranier or Royal Anns, or a mixture. This is especially delicious when warm.

Provided by Crafty Lady 13

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

1/4 cup unsalted butter
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3 cups pitted sweet cherries (about 1 1/4 lb)
1 2/3 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 teaspoon almond extract
1 cup sugar
2 eggs
1/2 cup sour cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F Grease 11 x 7 inch glass baking dish. Microwave 1/4 cup butter in medium microwave-safe bowl on high 30 seconds or until melted. Stir in brown sugar; microwave 30 to 60 seconds or until sugar is melted and mixture is thick and bubbly. Stir in cinnamon. Pour over bottom of baking dish; top with cherries in single layer.
  • Whisk flour, nutmeg, baking soda and salt in medium bowl. Beat butter and almond extract in large bowl at medium speed until smooth. Gradually beat in sugar, increase speed to medium-high; beat 4 minutes or until light and fluffy.
  • Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture in 3 parts alternately with sour cream just until smooth, beginning and ending with flour mixture. (Batter will be thick.) Spoon and gently spread batter over cherries.
  • Bake 40 to 50 minutes or until cake is golden brown, toothpick inserted in center comes out clean and cake springs back when gently pressed.
  • Cool on wire rack 15 minutes. Run thin knife around edge of cake to release from pan. Cover with rimmed platter, invert cake on platter. (If any cherries have stuck to pan, place them back on cake.).
  • Beat all whipped cream ingredients in medium bowl at medium-high speed until firm but not stiff peaks form. Serve cake warm with whipped cream.

PINEAPPLE-CHERRY UPSIDE-DOWN CAKE



Pineapple-Cherry Upside-Down Cake image

A little twist on the traditional pineapple upside-down cake with extra cherry and pineapple. A quick, easy, and flavorful classic that can be served warm or at room temperature. Cover and refrigerate leftovers (if there are any).

Provided by Naomi Boyko

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup butter
1 cup packed brown sugar
1 (14 ounce) can pineapple slices, drained and juice reserved
15 maraschino cherries, or more to taste
1 (14 ounce) can crushed pineapple, drained and juice reserved, divided
1 (15.25 ounce) package cherry chip cake mix
1 cup juice from canned pineapple
3 eggs, lightly beaten
½ cup melted butter
1 ½ fluid ounces rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
  • Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
  • Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
  • Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 63 g, Cholesterol 87.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 11.2 g, Sodium 361.3 mg, Sugar 46.3 g

SWEET CHERRY UPSIDE-DOWN CAKE



Sweet Cherry Upside-Down Cake image

There's a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you're worried about the pepper, cut back on the amount called for, but if you're excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that's sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It's helpful for covering up any imperfections in the cake, too!

Provided by Jerrelle Guy

Categories     snack, cakes, one pot, dessert

Time 45m

Number Of Ingredients 16

Yields One 9-inch cake
1 pound/450 grams sweet cherries, halved and pitted (about 2 1/2 cups)
1/4 packed cup/55 grams light brown sugar
2 teaspoons lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon coarse ground black or white pepper, plus more if you like
8 tablespoons/115 grams unsalted butter (1 stick), melted and cooled to room temperature
2 large eggs, whites and yolks separated
3/4 cup/150 grams granulated sugar
1/2 cup/120 milliliters sour cream
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 3/4 cups/225 grams all-purpose flour
1 cup/240 milliliters cold heavy whipping cream
1 tablespoon lemon juice
1 tablespoon granulated sugar

Steps:

  • Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
  • In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
  • In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
  • Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
  • Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
  • Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
  • Serve the cake at room temperature, with lemon whipped cream, if using.

UPSIDE-DOWN CHERRY-PEAR CAKE



Upside-Down Cherry-Pear Cake image

Tart ruby red cherries and succulent pears create a new taste sensation for homey, upside-down cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 9

1 can (21 oz) cherry pie filling
1 can (15 oz) pear halves, drained
3/4 cup slivered almonds
1/4 cup butter or margarine, melted
1 cup sugar
1 cup Original Bisquick™ mix
1/4 teaspoon ground cinnamon
2 eggs
1 quart (4 cups) vanilla ice cream

Steps:

  • Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish. Spread cherry pie filling in baking dish. Arrange pear halves, cut side up, over pie filling. Bake about 20 minutes or until filling is hot.
  • Meanwhile, in food processor or blender, cover and process almonds until finely ground. In medium bowl, mix butter, sugar, Bisquick mix, almonds, cinnamon and eggs with spoon.
  • Spoon batter over hot pie filling and pears. Bake 40 to 45 minutes or until cherries are bubbly and toothpick inserted in center of cake comes out clean. Let stand 10 minutes.
  • Run sharp knife around edges of baking dish to loosen. Place heatproof serving plate upside down onto baking dish; turn plate and dish over. Let dish remain over cake a few minutes so topping can drizzle over cake. Serve warm with ice cream.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 42 g, TransFat 1/2 g

SOUR CHERRY PUDDING CAKE



Sour Cherry Pudding Cake image

This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.

Provided by xvc

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 cup milk
2 tablespoons vegetable oil
3 cups pitted tart red cherries
1 cup white sugar
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
  • In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 56.4 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 92.7 mg, Sugar 39.5 g

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From bunsenburnerbakery.com


SOUR CHERRY & CORNMEAL UPSIDE-DOWN CAKE - BROOKLYN SUPPER
2010-06-23 Sour Cherry and Cornmeal Upside-Down Cake (adapted from Smitten Kitchen) Preheat the oven to 350 degrees. Combine 1/2 stick butter, 1/4 cup sugar, and the balsamic vinegar in a large skillet (10 -12″) with at least 2″ sides (the is where you will be baking the cake, so plan accordingly) over medium heat.
From brooklynsupper.com


CHERRY UPSIDE DOWN CAKE WITH ALMOND WHIPPED CREAM
Grease a 10-Inch Round Pan and set aside. In a microwave-safe bowl, melt the butter. Stir in the brown sugar and microwave an additional 60 seconds. Mix well and pour over the bottom of the prepared cake pan. Top with the cherries, in a single layer. In a medium bowl, combine the flour, nutmeg, baking soda and salt.
From lovebakesgoodcakes.com


CHERRY CORNMEAL UPSIDE-DOWN CAKE – SMITTEN KITCHEN
2008-05-15 Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to simmer. Remove from heat. Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat egg whites in another medium bowl until foamy.
From smittenkitchen.com


10 BEST SOUR CHERRY CAKE RECIPES | YUMMLY
Italian Cherry Cake Gourmet Traveller. vin santo, caster sugar, cherries, olive oil, vanilla extract and 11 more. Almond Cherry Cake Pretty. Simple. Sweet. vanilla extract, large eggs, almond flour, baking powder, powdered sugar and 4 more.
From yummly.com


CHERRY-THYME UPSIDE DOWN CAKE RECIPE | MYRECIPES
Using a blend of Bing and Rainier cherries, this easy upside-down cake is a real looker, sure to impress any group you share with. If you can’t find Rainier cherries, you can certainly use all sweet or a mix of whatever varieties of sweet and tart cherries you can find locally. Fresh thyme leaves delicately scent the cake with a herbaceous aroma, which makes a wonderful …
From myrecipes.com


CHERRY UPSIDE DOWN CAKE - BAKE TO THE ROOTS
Add two tablespoons of the melted butter and mix in. Keep the rest for later. Pour into the tin and press to the bottom to get a nice cherry layer. Place in the oven and bake for 45-50 minutes until the cherries are soft and the liquids turned into a syrup. Take out of the oven and reduce the heat to 350°F (180°C).
From baketotheroots.de


BLACK FOREST UPSIDE-DOWN CAKES RECIPE | RECIPE | SOUR CHERRY …
Jul 23, 2011 - Cherries are the main fruit in this Black Forest cake inspired by traditional upside-down cakes. Jul 23, 2011 - Cherries are the main fruit in this Black Forest cake inspired by traditional upside-down cakes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


BROWN BUTTER CHERRY UPSIDE DOWN CAKE - ANDREW ZIMMERN
Whisk together the flour salt, baking powder, baking soda, and sugar in a big mixing bowl. Beat the eggs, combine with 1 cup of crème fraiche, the zest, vanilla, and the brown butter. Whisk the egg mixture into the dry ingredients. Scrape the cherries with a spatula into the cake pan. Spread carefully to make it even.
From andrewzimmern.com


CHERRY PINEAPPLE UPSIDE DOWN CAKE - BROWN SUGAR FOOD BLOG
2014-04-02 Pour in the cake batter on top of the cherry glaze. Place the pan on top of a baking sheet because the glaze may bubble a little bit. Bake in a preheated oven for 25-30 minutes or until toothpick is inserted in the middle of the cake and it comes out clean.
From bsugarmama.com


BON APPETIT'S CHERRY UPSIDE DOWN CAKE FRUIT RECIPE - OREGON …
2 cups Sour Cream or Whole Plain Yogurt, room temperature, divided. Instructions. Arrange a rack in center of oven; preheat to 425°. Melt ½ cup (1 stick) butter in small bowl in a microwave and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside. Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if ...
From oregonfruit.com


EASY ONE-BOWL UPSIDE-DOWN CAKE RECIPE | BON APPéTIT
2017-10-12 Step 1. Arrange a rack in center of oven; preheat to 425°. Take this time to assemble all your ingredients and do your prep. Melt ½ cup (1 stick) butter in small bowl in a microwave or in a ...
From bonappetit.com


EASY CHERRY COBBLER RECIPE - THE SPRUCE EATS
2022-02-28 Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan. Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract. Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture.
From thespruceeats.com


THE BEST PINEAPPLE UPSIDE DOWN CAKE | THE DOMESTIC REBEL
2017-08-16 Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of a 9" round cake pan with cooking spray. In a small bowl, combine the melted butter and brown sugar and pour the mixture into the bottom of the cake pan, spreading it out evenly.
From thedomesticrebel.com


TART CHERRY DOOR COUNTY UPSIDE DOWN CAKE - MEEMAW EATS
2019-10-02 In Separate Mixing Bowl Stir Together Dry Cake Mix, Egg and Cold Water. Mix Well. Pour Cake Batter Over Cherries, Brown Sugar And Butter In Skillet. Bake at 350 Degrees For 35-45 Minutes. Cool For 5 Minutes, Then Turn Upside Down Onto Serving Plate. Thicken And Sweeten Reserved Juice To Pour Over Cake When Serving.
From meemaweats.com


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