Are you a baking connoisseur? Do you long for the sweet taste of cherries mixed with a sweet vanilla cake? Well, then you might want to give this cake a try. This recipe is so simple that you can whip it up in no time. You just need cherries, sugar, butter, eggs, flour, milk and vanilla extract. Just mix all the ingredients together, pour the batter into a baking pan and bake for about 40 minutes.
This recipe called for the use of a 9-inch springform pan, which you might have to go out and buy if you don’t already have one. This is a great cake for craving a sweet dessert but don’t want to spend a lot of money. I personally like to use dark cherries, but for this recipe you can always use sweet cherries, strawberries or raspberries.
If you like fluffy pastries and cakes with seasonal fruit, this upside-down cherry pie is for you. This beautiful cake is part angel food cake, part cake, with a rich buttery taste and soft crumb, garnished with lightly caramelized cherries. This is the perfect way to enjoy the cherry season this summer, especially if you’re looking for a recipe that’s easy to make but has more impact than a classic cherry pie. Serve it with a big scoop of vanilla ice cream or whipped cream, and don’t be surprised if people ask for more!
How to make a cherry pie
While an upside-down cherry pie may seem complicated, it’s actually easy to make. Preheat the oven, grease the cake tin and place it on the stove. Melt ¼ cup butter in a saucepan, then whisk in the sugar. Stir well to melt the sugar, and remove the pan from the heat when the mixture is smooth. Press the cherries, flat side down, into the mixture. The heated mixture of butter and sugar slightly caramelizes the cherries, giving them a sweeter, more complex flavor. Sift the flour, salt and baking powder and set the bowl aside.
Take another bowl and beat the butter and sugar together until fluffy. Add one egg yolk at a time, whisking well after each addition. Then stir in the milk and vanilla. Now beat the egg whites until they form stiff peaks – this will make the cake very airy. Fold the beaten egg whites through the flour mixture and pour the batter into the cake tin. Cook, cool and serve. And don’t forget the whipped cream on top!
Tips for making the best upside down cake
– Use room temperature ingredients to make the cake.
– Make sure the bowl and whisk you use to whip the egg whites are perfectly clean. Otherwise, you will have a harder time reaching the difficult points.
– You know your cake is done when a toothpick in the middle comes out clean.
– Make this beautiful cake even more decadent by adding chocolate, nuts or other fruits.
– Simplify the baking process by using a cake mix instead of making the batter yourself. You can substitute it for the dry ingredients.
– Fresh cherries are best for this recipe, but you can also use canned or frozen cherries if you like. If you use frozen vegetables, let them thaw first. Whatever type of cherries you use, dry them before adding them to the butter-sugar mixture.
– To make a vegan cherry flip cake, use coconut oil instead of butter and non-dairy substitute milk instead of butter.
How to store inverted cherry pie
Once the cake has cooled, it can be stored in an airtight container in the refrigerator for up to 5 days. To keep them for a long time, slice them and put them in freezer bags. Frozen cherry upside down cake can be stored for 2 months.
Preheat the oven to 350°F. Grease the baking sheet, including the edges.
Put an oven dish on the stove and melt the butter. Sprinkle the brown sugar evenly over the bottom of the pan, then remove the pan from the heat.
Spread the cherries, flat side down, into the sugar mixture.
Sift the flour, yeast and salt into a large bowl and whisk well.
In a separate bowl, beat together the sugar and butter until light and fluffy.
Gradually add the egg yolks. Add the vanilla.
Pour in the milk.
Keep mixing until everything is well blended.
Gradually add the flour until combined.
Beat the egg whites with the cream of tartar until stiff peaks form.
Add them to the cake batter until fully combined.
Pour the batter into the cake tin.
Smooth the floor with a spatula. Bake for 55 minutes to 1 hour.
Remove the cake from the oven and let it cool for at least 10 minutes. Then go along the edge of the cake with a knife to loosen it.
Place the serving dish on the baking sheet and turn the cake out onto the dish. Let the cake cool for another 5 minutes, then serve.
Use a 9-10 inch cake pan with sides that are at least 5 inches high.
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