Easy Cherry Upside-Down Cake Recipe
I started making upside-down cakes because I wanted a dessert that looked stunning without requiring me to decorate. I’m not really very skilled in that department!
In an upside-down cake, the fruit does all the work. You arrange it in the pan, pour the batter over the top, bake it, flip it, and suddenly you have this gorgeous, caramel-glazed cake sitting on your counter.
The rye flour came in later because I use it the same way I use buckwheat in my meatballs – to add something real to a recipe without overcomplicating it. This cake has become my default summer dessert, and I make it every cherry season without fail.
If you’re looking for something to do before the cherries are gone, this is it. Once you get comfortable with the upside-down method, you’ll want to try it with other fruits too. My Blood Orange Upside-Down Olive Oil Cake uses a similar approach but leans into citrus and olive oil for something a little more delicate. Same technique, completely different season.
Quick Look at this Recipe:
How is this recipe different?
- I used coconut sugar
- I made it with browned butter
- I added rye and almond flour
- I added red currant jam to the topping
Key Ingredients, Variations and Substitutions
Sweet Fresh Cherries – fresh, pitted sweet cherries are tossed with lemon juice and cornstarch before going into the pan. This little trick helps them hold their shape and keeps the caramel from getting too watery. Frozen cherries can work but thaw and drain them very well first. Sour cherries are a good swap if you want a sharper, more tart result.
Light Rye Flour – adds a subtle earthiness to the batter, and no, it doesn’t make the cake taste like bread. If light rye isn’t available, you can substitute with whole wheat flour for a similar effect, or simply replace it with additional all-purpose flour for a more classic crumb.
Almond Flour – keeps the cake tender and moist. Use finely ground almond flour, not almond meal. If needed, replace it with additional all-purpose flour.
Sour Cream – adds tanginess and moisture to the batter, giving the cake a soft, slightly dense crumb. Use full-fat. Crème fraîche or Greek yogurt can also work.
Coconut Sugar – used in both the caramel and the batter for a warm, slightly caramel-like sweetness. It gives the topping a darker, richer color. You can substitute with brown sugar or light muscovado for a very similar result. White granulated sugar works too.
Other ingredients: red currant jam, unsalted butter, lemon zest, lemon juice, cornstarch, baking powder, cardamom, eggs, vanilla extract, almond extract.
Equipment you will need
- 9-inch round cake pan
- Parchment paper
- Small saucepan (light-colored, so you can see the butter browning)
- Two mixing bowls
- Hand mixer or stand mixer
- Whisk and rubber spatula
- Cherry pitter
- Offset spatula
- Zester
- Measuring cups and spoons
- Cooling rack
- Thin knife for releasing the edges
Top Tips
Pack the cherries tightly. They shrink during baking, so what looks crowded going in will look just right coming out. Gaps mean you’ll see caramel instead of fruit on top after the flip.
Don’t overmix the batter. Once the dry ingredients go in, mix just until the flour disappears. Overmixing develops gluten and makes the cake dense instead.
The 10-15 minute cooling window is real. Flip too soon, and the caramel runs everywhere. Wait too long, and it hardens and sticks to the pan. Set a timer if you need to.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Pit and halve 500 g of sweet cherries. Toss with 1 tablespoon lemon juice and 2 teaspoons cornstarch until evenly coated. Set aside while you prepare the caramel.
- Place 70 g of butter in a small, light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams and the milk solids turn golden brown and smell nutty, about 4-5 minutes. Watch closely near the end.
- Stir in 70 g coconut sugar, 2 teaspoons redcurrant jam, the zest of half a lemon, and ⅛ teaspoon salt. Cook for 1-2 minutes, stirring until the sugar dissolves and the mixture is smooth and glossy.
- Pour the caramel immediately into the prepared pan, then tilt the pan to spread it into an even layer.
- Arrange the cherries in a single layer, cut side down, in a decorative pattern over the caramel, starting at the outer edge and working toward the center. Pack them tightly.
- In a large bowl, whisk together 150 g all-purpose flour, 40 g light rye flour, 20 g finely ground almond flour, 1½ teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon ground cardamom. Set aside.
- In a medium bowl, beat 115 g softened butter with 105 g coconut sugar until light and fluffy. Add 2 large eggs, one at a time, mixing well after each. Then mix in ½ teaspoon vanilla extract, ¼ teaspoon almond extract, the zest of 1 lemon, and 120 g sour cream.
- Add the flour mixture and mix just until combined. Stop as soon as the flour disappears.
- Carefully spoon the batter over the cherries. Use an offset spatula to gently smooth the top without disturbing the fruit underneath.
- Bake for 45-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking.
- Cool in the pan for 10-15 minutes. Run a thin knife around the edge. Set a serving plate on top and flip the cake in one confident motion. Leave the pan in place for 1-2 minutes before lifting it off slowly. If any cherries stick, press them back on while everything is still warm.
Best way to enjoy
Slightly warm with a spoonful of whipped cream or crème fraîche
With a scoop of vanilla ice cream alongside a warm slice
The next morning, cold from the fridge with nothing else needed
More Desserts You’ll Love
Blood Orange Upside Down Olive Oil Cake
Strawberry Cardamom Upside Down Cake
Best Tasting Rhubarb Upside-Down Cake Recipe
Maple Ginger Persimmon Upside Down Cake with Brown Butter
Storage instructions, reheating
Room temperature: Cover loosely and keep at room temperature for up to 1 day. The caramel stays soft, and the crumb stays moist.
Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Bring slices to room temperature before serving, or warm them briefly so the caramel softens back up.
Freezing: This cake freezes well. Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature.
Reheating: Warm slices in a low oven or microwave briefly to revive the caramel and soften the crumb.
Easy Cherry Upside-Down Cake Recipe
Equipment
- 9-inch round cake pan
- parchment paper
- small saucepan
- Two mixing bowls
- Hand mixer or stand mixer
- Whisk and rubber spatula
- Cherry pitter
- Offset spatula
- zester
- measuring cups and spoons
- cooling rack
- Thin knife for releasing the edges
Ingredients
Cherry Topping
- 70 g unsalted butter
- 70 g coconut sugar
- 2 teaspoons redcurrant jam
- Zest of ½ lemon
- ⅛ teaspoon fine sea salt
- 500 g sweet cherries pitted and halved
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch or 1 tablespoon all-purpose flour
Cake Batter
- 150 g all-purpose flour
- 40 g light rye flour
- 20 g finely ground almond flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cardamom
- 115 g unsalted butter softened
- 105 g coconut sugar
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- Zest of 1 lemon
- 120 g śmietana or full-fat sour cream
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Pit and halve 500 g sweet cherries. Toss with 1 tablespoon fresh lemon juice and 2 teaspoons cornstarch mix until evenly coated. Set aside while you prepare the caramel.
- Place 70 g unsalted butter in a small, light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams and the milk solids turn golden brown and smell nutty, about 4-5 minutes. Watch closely near the end.
- Stir in 70 g coconut sugar, 2 teaspoons redcurrant jam, the Zest of ½ lemon and ⅛ teaspoon fine sea salt. Cook for 1-2 minutes, stirring until the sugar dissolves and the mixture is smooth and glossy.
- Pour the caramel immediately into the prepared pan, then tilt the pan to spread it into an even layer.
- Arrange the cherries in a single layer, cut side down, in a decorative pattern over the caramel, starting at the outer edge and working toward the center. Pack them tightly.
- In a large bowl, whisk together 1150 g all-purpose flour, 40 g light rye flour, 20 g finely ground almond flour, 1½ teaspoons baking powder, ½ teaspoon fine sea salt, and ¼ teaspoon ground cardamom. Set aside.
- In a medium bowl, beat 115 g unsalted butter with 105 g coconut sugar until light and fluffy. Add 2 large eggs, one at a time, mixing well after each. Then mix in ½ teaspoon vanilla extract, ¼ teaspoon almond extract, the Zest of 1 lemon, and 120 g śmietana or full-fat sour cream.
- Add the flour mixture and mix just until combined. Stop as soon as the flour disappears.
- Carefully spoon the batter over the cherries. Use an offset spatula to gently smooth the top without disturbing the fruit underneath.
- Bake for 45-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking.
- Cool in the pan for 10-15 minutes. Run a thin knife around the edge. Set a serving plate on top and flip the cake in one confident motion. Leave the pan in place for 1-2 minutes before lifting it off slowly. If any cherries stick, press them back on while everything is still warm.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Cherry season comes and goes fast. This Cherry Upside-Down cake is the reason to buy a big bag at the market and use the whole thing. The flip is satisfying, the caramel is deeply flavored, and the rye-almond crumb is the part people will ask about.
Make it, flip it, eat it warm. And if there are leftovers, cold from the fridge the next morning is not a bad place to be.
Looking for more dessert recipes to round out your baking rotation? There’s plenty more where this came from.
FAQ
Do I have to use rye flour?
No. Replace it with the same weight of all-purpose flour. The cake will be slightly more neutral in flavor but still tender and delicious.
What if I don’t have blackcurrant jam?
You can skip it entirely, and the caramel will still be good. A small spoon of black cherry jam or even a tiny bit of raspberry jam works in a similar way. Avoid anything too sweet or it can overpower the cherries.
Can I use maraschino cherries instead of fresh cherries?
Yes, but fresh cherries are the better choice for this recipe. Maraschino cherries are much sweeter, softer, and packed in syrup, so they won’t deliver the same bright, juicy flavor or hold their shape as well during baking. If you do use maraschino cherries, drain them thoroughly, pat them dry with paper towels, and skip the lemon juice since they’re already quite sweet. The finished cake will have a sweeter, more candy-like flavor rather than the fresh, slightly tart taste this recipe is designed to achieve.
Why did my caramel stick to the pan?
Two likely reasons: the pan wasn’t well enough buttered, or you waited too long to flip the cake. Ten to fifteen minutes of cooling is the window. Line the bottom with parchment and butter the sides generously to avoid sticking.
Can I use a springform pan?
No. The caramel will leak out through the bottom seal. A standard round cake pan with a solid bottom is what you need here.
My cake sank slightly in the middle. What happened?
This usually means the batter was underbaked or the oven temperature was too high. Use a toothpick to check the center and rotate the pan halfway through baking to ensure even heat.
For more dessert recipes that use seasonal fruit, browse the full collection on the site.
