Cherry Upside-Down Cake: the effortless recipe for an impressive dessert

Ingredients
FOR THE CHERRY TOPPING
UNSALTED BUTTER
1/4 cup
PACKED LIGHT BROWN SUGAR
3/4 cup
FRESH CHERRIES, PITTED AND HALVED
2 cups
FOR THE CAKE
ALL-PURPOSE FLOUR
1 1/2 cups
BAKING POWDER
2 tsp
SALT
1/4 tsp
SUGAR
1 cup
BUTTER
1/2 cup
LARGE EGGS, SEPARATED
2
VANILLA EXTRACT
1 tsp
WHOLE MILK, WARM
1/2 cup
CREAM OF TARTAR
1/4 tsp
If you’re a fan of lighter-than-air cakes and baking with seasonal fruits, this cherry upside-down cake is just for you. This beautiful cake is part angel food cake, part pound cake, with a rich buttery flavor and tender crumb topped off with lightly caramelized cherries. It’s the perfect way to make the most of cherry season this summer, especially if you’re searching for a simple recipe with a greater wow factor than a classic cherry cake. Serve it with a generous scoop of vanilla ice cream or a dollop or two of whipped cream and don’t be surprised if people come back for seconds!

How to Make Cherry Upside-Down Cake
While cherry upside-down cake might look tricky to make, it’s actually a breeze. Preheat your oven and grease up a cake pan with butter, then set it on your stovetop. Melt the ¼ cup of butter in the pan then whisk in the sugar. Stir it well to help the sugar melt, then remove the pan from the heat once the mixture is smooth. Press the cherries flat-side down into the mixture. This heated butter-sugar mixture caramelizes the cherries slightly, giving them a sweeter, more complex flavor. Sift the flour, salt, and baking powder together then set the bowl to the side.