Description
This indulgent Washington cherry upside-down cake combines caramelized cherries with a tender cake, bringing sweetness and nostalgia to your table.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup sour cream
- 3 eggs
- 2 sticks butter, melted
- 1/3 cup water
- 1 lb sweet dark cherries, pitted & halved
- 2 cups brown sugar (for caramel)
- 1 cup brown sugar (for layering)
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine flour, sugar, baking powder, and kosher salt. Whisk until fully blended.
- In your 10-inch cast-iron skillet, prepare the caramel by boiling 2 cups of brown sugar with one stick of butter while stirring continually. Remove from heat, butter the pan’s sides, and set aside.
- Add the remaining ingredients (sour cream, eggs, melted butter, and water) to your dry mixture. Whisk until the batter is smooth.
- Arrange the pitted, halved cherries cut-side up over the caramel sauce.
- Pour half of the batter over the cherries.
- Sprinkle the remaining cup of brown sugar over the first layer of batter.
- Pour the rest of the batter on top, ensuring even coverage.
- Bake in the preheated oven for 40-45 minutes, or until the center is set, and a toothpick comes out with a few moist cake crumbs attached.
- Allow the cake to cool for about 3-5 minutes. Run a knife around the edge to help release it from the pan, then carefully invert it onto a serving platter.
Notes
If cherries aren’t in season, consider using frozen cherries. Allow the cake to cool slightly before inverting it to prevent breaking.