Cherry upside down cake

Cherry upside down cake.A scrumptious and decadent dessert that you'll want to make all summer long or at least while cherries are in season because with fresh fruit will taste best.
This cherry upside down cake is a lovely way to enjoy fresh sweet cherries.
It's a simple yet delicious cake that lets the flavor of cherries shine through.It's a one bowl recipe that takes just 15 minutes to make,with only a few ingredients you probably have in your pantry or fridge.
Pitted cherries are placed onto the bottom of the pan over a brown sugar mixture then topped with a sponge cake batter and baked until cherries are soft and caramelized.Once baked,the cake is inverted and all the yummy cherry juices soak the cake.The crumb is perfectly sweet,moist and tender and pairs beautifully with juicy,plump cherries.A perfect summer treat! I know,i say this every time i post a recipe😜 but actually nothing beats the flavour of seasonal fruit blended into a tasty dessert.
Another thing you will love is the versatility. I've used fresh cherries here but you can certainly swap them for any seasonal fruit,canned or frozen ones.

Prep Time:  
Cooking Time:35-40 
Yield:6-8 portions


  • 600g fresh sweet cherries
  • 3 large eggs 
  • 150g all purpose flour
  • 130g caster sugar
  • 75ml whole milk
  • 50ml vegetable oil(i used sunflower oil)
  • 1tsp good vanilla extract
  • 1 level tsp baking powder
  • pinch of salt

    • 70g light brown sugar
    • 50g unsalted butter,melted

    • Pit cherries and let them whole.
    • Preheat oven to 175ºC/347ºF(convection/fan forced mode)
    • Grease a a 23cm (9inches)round baking pan(not a springform pan).
    • In a small bowl mix 50g butter with 70g brown sugar.
    • Spread the mixture evenly onto the bottom of the pan.

    • Arrange cherries in a single layer over the sugar mixture.Set aside and start to prepare the sponge cake.

    • Add eggs and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4 minutes until mixture becomes thick, fluffy, and triples in volume.
    • Reduce your speed mixer to medium and pour sunflower oil in a thin stream.Pour in milk and whisk until just combined.
    • Stir in vanilla extract.
    • Sift the flour and baking powder on top of the egg mixture,a little at a time, and fold it using a wire whisk.

    • Pour batter over cherries into the pan,spread it evenly with a rubber spatula or an offset spatula and bake at 175ºC/347ºF for 35-40 minutes until golden brown on top and the skewer plunged into the center comes out clean.

    • Remove the cake from the oven and let it cool for 10 minutes in the pan then invert it onto a plate.

    • Serve warm or room temperature with a dollop of ice cream or crème fraîche.
    • Store leftovers in the fridge for up to 3 days.

    That's all, folks!

    If you make this recipe,please let me know how it turned out!
    Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!