Grab another bowl and beat the butter and sugar together until fluffy. Add in one egg yolk at a time, beating well to mix them in after each addition. Next, beat in the milk and vanilla. Now it’s time to beat the egg whites until they form stiff peaks – this will help make your cake ultra-light. Fold the egg whites into the flour mixture, then pour the batter into the cake pan. Bake it, let it cool, then serve. And don’t forget the whipped cream on top!
Tips for Making the Best Cherry Upside-Down Cake
– Use room-temperature ingredients to make your cake.
– Make sure the bowl and whisk you use to beat the egg whites are one hundred percent clean. Otherwise, you’ll find it harder to make stiff peaks.
– You’ll know your cake is ready to come out of the oven when a toothpick inserted into the center comes out clean.
– Make this beautiful cake even more decadent by adding in chocolate, nuts, or other fruits.
– Streamline the baking by using a cake mix instead of making the batter entirely from scratch. You can swap it in for the dry ingredients.
– Fresh cherries work best in this recipe, but you can use canned or frozen if you prefer. If using frozen, let them thaw out first. Regardless of what type of cherry you use, pat them dry before arranging them in the butter-sugar mixture.
– To make a vegan cherry upside-down cake, use coconut oil instead of butter and a non-dairy milk alternative instead of butter.
How to Store Cherry Upside-Down Cake
Once the cake has cooled, you can store it in an airtight container in the fridge for up to 5 days. For long-term storage, cut it into slices and put the individual slices into freezer-safe bags. Cherry upside-down cake will last 2 months frozen.
Instructions
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