Easy One Bowl Cherry Upside Down Cake Recipes

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UPSIDE-DOWN CHERRY CAKE



Upside-Down Cherry Cake image

This cherry upside-down cake is made with a can of cherry pie filling and a simple 2-egg cake. This is an excellent cake for a special treat.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h10m

Number Of Ingredients 10

1 20-ounces can cherry pie filling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter , softened
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
10 tablespoons milk

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. Generously butter an 8-inch square baking pan.
  • Spread the cherry pie filling over the bottom of the prepared pan.
  • In a bowl, combine the flour, baking powder, and salt; set aside.
  • In a mixing bowl with an electric mixer, beat the butter and sugar together for about 3 to 4 minutes, until light and fluffy. Beat in eggs and the vanilla and almond extracts.
  • Add the dry mixture in three additions, alternating with the milk and ending with the flour mixture. Blend thoroughly after each addition.
  • Spoon the cake batter over the cherry pie filling; gently spread to cover.
  • Bake the cake for 40 to 50 minutes, or until the cake springs back when lightly touched with finger.
  • Let the cake cool for about 10 minutes. Loosen sides and carefully invert it onto a serving plate or cake server.

Nutrition Facts : Calories 427 kcal, Carbohydrate 77 g, Cholesterol 84 mg, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, Sodium 453 mg, Sugar 27 g, Fat 10 g, ServingSize 1 Cake (6 Servings), UnsaturatedFat 0 g

EASY ONE-BOWL CHERRY UPSIDE-DOWN CAKE



Easy One-Bowl Cherry Upside-Down Cake image

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it'll overflow.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Cake     Bake     Cherry     Sour Cream

Yield 10 servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter
1 lemon
2 (10-ounce) bags frozen sweet cherries or blueberries (no need to thaw)
2 tablespoons plus 1 cup sugar; plus more for serving
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
3 large eggs, room temperature
2 cups sour cream or whole plain yogurt, room temperature, divided
Special Equipment
1 (9-inch) round cake pan with sides that measure at least 1 1/2-inches high

Steps:

  • Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat 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 you don't have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
  • Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It'll all melt together as it bakes.
  • Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40-50 minutes. Let cool. Reduce oven temperature to 350°F.
  • Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and 1 cup sugar in a large bowl.
  • Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it's okay if butter has re-solidified; go ahead and scrape it in there).
  • Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
  • Carefully dollop large spoonfuls of batter over fruit (it's okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
  • Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45-55 minutes.
  • Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
  • Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
  • Whisk remaining 1 cup sour cream with 1-2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.

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

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.

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.

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.

SWEET CHERRY UPSIDE-DOWN CAKE



Sweet Cherry Upside-Down Cake image

This cherry upside-down cake is a summer staple in our house, and it's always welcomed at neighborhood and family barbecues. It's best served warm with some vanilla ice cream or whipped cream on top. —Nicole Nutter, Prosser, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 10

1/3 cup butter, cubed
2-1/4 cups sugar, divided
1 pound fresh dark sweet cherries, pitted and halved (about 2 cups)
3/4 cup shortening
2 large eggs, room temperature
1 tablespoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups 2% milk

Steps:

  • Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down., In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 266 calories, Fat 11g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

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.)

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