This Cherry Upside-Down Cake is sooooo soft! And you can use just about any kind of fruit! | NatashasKitchen.com

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This cherry upside-down cake was a big hit with my family. Plenty of compliments and it went very fast! My Dad was especially smitten by it. I always thought it’s the best compliment when my parents love something I make. 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 and your guests will ask you why you only made 1 cake instead of 3. ;).

The beauty of this cake is you can use almost any kind of fruit on top! Think pineapples, peaches, nectarines, apricots, blueberries,… 

This Cherry Upside-Down Cake is sooooo soft! And you can use just about any kind of fruit! | NatashasKitchen.com

For the Topping:

1/4 cup (4 Tbsp) unsalted butter
3/4 cup (packed) light brown sugar
2 cups (14 oz) fresh cherries, pitted and halve

Cherry Upside-Down Cake

Ingredients for The Cake:

1 1/2 cups all-purpose flour *measured correctly
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

Cherry Upside-Down Cake-2

How to Make Cherry Upside-Down Cake:

What you’ll need: 9″ wide cake pan with 2″ tall sides.
1. 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.

This Cherry Upside-Down Cake is sooooo soft! And you can use just about any kind of fruit! | NatashasKitchen.com

2. Stir together 1 1/2 cups flour, 2 tsp baking powder and 1/4 tsp salt in a medium bowl.

Cherry Upside-Down Cake-3

3. 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.

This Cherry Upside-Down Cake is sooooo soft! And you can use just about any kind of fruit! | NatashasKitchen.com

4. 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.

This Cherry Upside-Down Cake is sooooo soft! And you can use just about any kind of fruit! | NatashasKitchen.com

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.

This Cherry Upside-Down Cake is sooooo soft! And you can use just about any kind of fruit! | NatashasKitchen.com

Credits: This recipe was adapted from the Bon Appetit Cookbook by Barbara Fairchild.

Natasha's Kitchen Cookbook

Cherry Upside-Down Cake Recipe

4.91 from 42 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 8 slices

For the Cherry Topping:

  • 1/4 cup 4 Tbsp unsalted butter
  • 3/4 cup packed light brown sugar
  • 2 cups 14 oz fresh cherries, pitted and halved

For the Cake:

What you'll need:

  • 9 " wide cake pan with 2" tall sides.

Instructions

How to Make Cherry Upside-Down Cake:

  • 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.

Notes

Credits: This recipe was adapted from the Bon Appetit Cookbook by Barbara Fairchild.
Course: Dessert
Cuisine: American
Keyword: Cherry Upside-Down Cake
Skill Level: Easy/Medium
Cost to Make: $

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This Cherry Upside-Down Cake is sooooo soft! And you can use just about any kind of fruit! | NatashasKitchen.com

I just love cherry season, but this cake is still great even after the cherries are gone. I think I’ll try peach and raspberry next ;). Are you as excited about fresh summer fruit as I am?!!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Jessica
    April 4, 2016

    Hi there, im preparing to make this for my grandmother’s birthday in next couple weeks, can i prepare this in advance? How long will it keep and would i have to keep in fridge? Thanks heaps in advance!!

    Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      This looks prettiest the same day it’s made but you can refrigerate overnight, covered with plastic wrap.

      Reply

  • Annabelle
    March 28, 2016

    I’m giving this a go today but with a few modifications. First, I’m using a rectangular pan – 9×11, maybe. Second, I’m using frozen cherries. Third, I don’t have cream of tartar or a mixer (just moved in to new house and and can’t locate these items yet) so I prepared the cake batter by just dumping the whole eggs in. Will let you know how it goes and try and take a pick and post on FB later today. 🙂

    Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      Keep me posted! I would love to see it! 🙂

      Reply

      • Annabelle Smith
        March 29, 2016

        It was absolutely fabulous. Everyone loved it. We even had some for breakfast!
        I did take a pic and post on fb with #natashaskitchen Admittedly it’s not as prett b/c like you said I couldnt half and arrange the frozen cherrie but it was still quite tasty 😀🍒

        Reply

        • Natasha
          natashaskitchen
          March 29, 2016

          I’m so happy you loved it and thank you so much for sharing the picture!! 🙂

          Reply

  • Vicky Poole
    November 18, 2015

    I bought some cherries that were a bit sour so I made this cake – Oh gawd! It was so easy and yum, yum, yum, yum! I’m not great with cakes but this was soooo good! Thank you for the recipe.

    Reply

    • Natasha
      natashaskitchen
      November 18, 2015

      I’m so happy you loved it!! 🙂

      Reply

  • Tammy
    September 27, 2015

    Hello Natasha, I am new to the blog but I’ve used a lot of your recepies they are all great.
    For cherry upside down, can I use frozen cherries?

    Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      I think it could work but I don’t think it would be as pretty with frozen cherries and you won’t be able to slice them in half easily for the same look.

      Reply

  • Luba
    July 14, 2015

    Bluberries were a delicious substitute since I didn’t have cherries!!

    Reply

    • Natasha
      natashaskitchen
      July 14, 2015

      Blueberries are also great alternative and they are in season now too :).

      Reply

  • Tamara
    July 6, 2015

    Hi, Natasha! Made a few your delicious dishes , not one disappoint me , all perfect good !! Thank you so much ! Yesterday made upside down blueberry cake instead of cherry (picked them in the Martin farm ) and it was very very good also !!

    Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Tamara, thank you for such a great review, and you are very welcome :).

      Reply

  • tanya
    July 3, 2015

    this thing is so good, reminds me of something I had as a kid but cant put my finger on it…def a comfort food in the true sense.

    Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      It’s kind of like the bread salad that mom used to make with soft bread cut up like croutons with olive oil, salt, pepper, vinegar maybe. Do you remember it?

      Reply

  • Anna
    June 26, 2015

    Hi Natasha! Is the cream of tartar necessary? What can I substitute it with? Lemon juice?

    Reply

    • Natasha
      natashaskitchen
      June 26, 2015

      Hi Anna, I haven’t tried without the cream of tartar so I’m not sure how it would affect the finished product. Cream of tartar is a stabilizer and helps with stabilizing the egg whites. I think the cake would still work without it. I probably would not substitute with lemon juice.

      Reply

      • Brandy
        June 28, 2015

        I forgot the cream of tartar and it came out amazing.

        Reply

        • Natasha
          natashaskitchen
          June 29, 2015

          Awesome!! 🙂

          Reply

  • Diana
    June 24, 2015

    Ooo my just made this cake!!! It’s like a little fluffy pillow topped with cherries. What else do you need. Thanks for another recipe that doesn’t disappoint.

    Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      I couldn’t have said it better myself! Definitely like a fluffy pillow. lol. Thanks Diana. 🙂

      Reply

  • anukampa
    June 23, 2015

    Wow..This looks so irresistable. Upside down cakes always looks superb.
    Compliments coming from parents and kids does matter a lot for me too.
    If they are happy feels like I won.

    Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      I can’t agree with you more :).

      Reply

  • Irina
    June 23, 2015

    Natasha, I just tried this recipe today. It’s SOOOOOO good!!! Incredibly soft and just delicious! Thank you!!

    Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      Irina, thank you for such a great review and you are welcome :).

      Reply

  • Shelby @ Go Eat and Repeat
    June 23, 2015

    This cherry cake looks amazing! Plus I love how you can mix up the topping on it. Strawberry would be tasty or of course this delicious cherry!

    Reply

    • Natasha
      natashaskitchen
      June 23, 2015

      I haven’t tried with strawberry but that does sound tasty. Thanks Shelby!

      Reply

  • Janetka
    June 22, 2015

    Just whipped this pie up with some fresh peaches from my tree, its in the oven, should be ready in 50 minutes. I added a little more than needed peaches just because they are so good and I think it wouldn’t hurt lol results will be soon. (:

    Reply

    • Natasha
      natashaskitchen
      June 22, 2015

      I would love to know the outcome :).

      Reply

      • Janetka
        June 22, 2015

        Correction, *cake* not pie, came out delicious, I maybe should of let it sit for a few extra minutes because as I flipped it over some of the juice came out from the peaches but other than that it was super tasty, not overly sweet and the cake itself was nice, soft and moist! Thank you Natasha, many blessings to you.

        Reply

        • Natasha
          natashaskitchen
          June 23, 2015

          Thank you so much for your sweet comment and great review! Also, thanks for sharing your tips on using peaches. A peach upside down cake sounds so good right now! Blessings to you also 🙂

          Reply

  • Kristina
    June 22, 2015

    Would frozen cherris work for this? I went cheery picking last year and stil have some frozen ones in the freezer.

    Reply

    • Natasha
      natashaskitchen
      June 22, 2015

      Frozen cherries should work as well, just make sure o defrost them all the way :).

      Reply

  • Katy | Her Cup of Joy
    June 22, 2015

    The only upside down cake I’ve tried is a pineapple one, I love the idea of changing it up with cherries! Come to think of it, any in-season fruit would be perfect. Thanks for the recipe!

    Reply

    • Natasha
      natashaskitchen
      June 22, 2015

      Katy, you are welcome and I agree. I’m really looking forward to all fresh stone fruit in my parent’s yard :).

      Reply

  • Trisha @ The Ham & Cheese Of It
    June 22, 2015

    I am so glad your parents, especially your father, enjoyed this dessert. You’ve been on cherry cooking roll too. I wish we could find some fresh and beautiful cherries here. I highly doubt the jar version would taste even half as delicious as the fresh ones featured in your post. Well it will just be another recipe I can create while in the states! Thanks for sharing it.

    Reply

    • Natasha
      natashaskitchen
      June 22, 2015

      Trisha, I haven’t tried with canned cherries, but if you do, let me know how it goes :).

      Reply

  • Liudmila
    June 21, 2015

    Wow this looks yummy. I never thought of that actually I can put some fruits under batter, I like cherries too but my favorite is raspberries do you think it will work?

    Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      I don’t think raspberries would be as presentable and pretty but cake would still taste good :).

      Reply

  • Natasha
    June 21, 2015

    Natasha when do you have the time to do all of these yummy recipes? I mean you just got a baby and seriously how you do it? Every couple days I log into your website and sure it is I see a new recipe. It’s like you never stop.

    P.S by the way this cake looks yummy need to try it

    Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      I can’t take all the credit. If it wasn’t for my husbands awesome behind the scenes skills and helping with the kids and everything else, I’d be in real trouble ;). But thank you for the compliment 🙂

      Reply

  • Elise
    June 21, 2015

    Hi Natasha!

    This looks amazing and I am definetly going to try it in the near future!

    Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Thank you Elise :). I hope you love it!

      Reply

    • Laura @ RYG
      June 22, 2015

      I love to try asap too! I wish I had seen this recipe prior to Father’s Day, cherries are dads favorite even though you said lots of fruits would work. Such unique presentation, a real showstopper at a family gathering. I’m sure I’d get peppered with lots of questions about how I made it!

      Reply

  • Sammie
    June 21, 2015

    This cake is soooo pretty. We have a cherry tree laden with not-quite-ripe cherries at the moment. Hoping the birds leave us our share – then I can make this gorgeous cake. I like the idea of using other summer fruits, peaches oh and plums (we have a plum tree too!). Will let you know how I get on. Thanks for a great post & recipe. Sammie http://www.feastingisfun.com

    Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Thank you Sammie and please share your results :). I would like to try this cake with apricots and then plums next :).

      Reply

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