Step-by-step method

At a glance

This stunning upside-down cherry cake brings together caramel, fresh cherries, and a tender almond-flecked batter—the trickiest part is getting that caramel to the perfect golden color without letting it turn bitter. You'll cream butter and sugar, whisk in eggs one by one, fold in flour and cream to build a smooth batter, then carefully pour it over your cherry-and-caramel base before baking until golden. The magic happens when you flip it onto a plate fresh from the oven, revealing a beautiful glossy cherry topping.

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Caramel

Make a caramel from sugar and butter. Pour the sugar into a heated pot, where it will start to melt and turn golden. Once it takes on a deep golden colour, take the pot off the heat and carefully stir in the butter until combined.

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100 gram
Unsalted Butter

100 gram
Granulated Sugar
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Watch the colour

Don't worry if it takes a little while for the sugar and butter to come together. Just make sure the caramel doesn't get too dark, or it will turn bitter.
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Layer the tin with caramel, cherries and almonds

Grease your tin well with butter, especially the sides. Pour the caramel into the bottom, then arrange or scatter the pitted cherries over it and sprinkle with almond flakes.

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500 gram
Cherries

100 gram
Sliced Almonds

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Whisk in the eggs, one at a time

Beat the softened butter and sugar together. Once combined, add one egg and whisk it in, then add the second egg. After a little whisking you'll have a pale, smooth, foamy batter.

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100 gram
Unsalted Butter

120 gram
Powdered Sugar

2 piece
Chicken Eggs
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Flour and cream

Fold half of the flour into the foamy mixture and whisk in. Then add the sour cream and whipping cream, and mix again.

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300 gram
Medium-Fine Wheat Flour

150 gram
12% Sour Cream

100 gram
Whipping Cream 33%
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Mix the batter

Finally, fold in the remaining flour mixed with baking soda and a pinch of salt. Mix into a smooth, fairly runny batter, then carefully pour it over the cherries and smooth it out. Work gently so the cherries don't shift around too much on the bottom.

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5 gram
Baking soda

3 gram
Salt
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Bake

Bake at 180°C for about 45 to 50 minutes. The top of the cake will turn golden. Take it out of the oven and turn it out onto a plate straight away. Let it cool slightly before serving.

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Upside-Down Cherry Cake with Caramel

Name: Gooey Upside-Down Cherry Caramel Cake
Prep time: 17 min
Cook time: 59 min
Total time: 76 min
Yield: 8
Cuisine: European
Ingredients: 2 piece Chicken Eggs; 3 gram Salt; 300 gram Medium-Fine Wheat Flour; 100 gram Whipping Cream 33%; 200 gram Unsalted Butter; 120 gram Powdered Sugar; 100 gram Granulated Sugar; 150 gram 12% Sour Cream; 5 gram Baking soda; 500 gram Cherries; 100 gram Sliced Almonds

bohynekuchyne

Prep 17 min Cook 59 min

11 Ingredients

7 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Pie tin

What's in it?

441 kcal

Calories

69 g

Carbohydrates

35 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

The scent of cherries, almonds, caramel and butter. Summers at grandma's, long summer days and weekends by the water. What memories and warm feelings could a slice of a truly delicious cherry cake bring back for you? Bake one with me.

Vegetarian Desserts Indulgent treats

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Step-by-step method

At a glance

Caramel

For this step

Watch the colour

Layer the tin with caramel, cherries and almonds

For this step

Whisk in the eggs, one at a time

For this step

Flour and cream

For this step

Mix the batter

For this step

Bake

How it went

Nobody has tried this recipe yet

Upside-Down Cherry Cake with Caramel

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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