Spiced Cherry Upside Down Cake

This Spiced Cherry Upside Down Cake is a beautiful winter classic! Frozen cherries from the grocery store put this classic within easy reach of even the most inexperienced baker. So does this recipe, which requires no technique (except at the end when you flip the pan over onto a platter to expose beautifully caramelized cherries). It’s also good to note that you can mix tart and sweet frozen cherries to create more of a complex flavor. But, if you prefer one over the other, feel free to use only one type. This easy, beautiful, and delicious dessert will be the star of your holiday table.

Tips for Baking with Frozen Cherries

When baking with frozen cherries, it’s important to thaw them properly to avoid excess moisture in your baked goods. Place the frozen cherries in a colander to drain any excess liquid. You can also pat them dry with paper towels to make sure they’re totally dry. Since we’re using the cherries in a cake, we don’t have to thaw them completely. Instead, the heat from the oven will help to thaw them as they bake.

Spiced Cherry Upside Down Cake

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• Author: Keith Recker

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Description

All your favorite flavors of winter in an upside down cake.

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Ingredients

Scale 1x2x3x

For the Topping:

• 5 tbsp butter
• ¾ cup sugar
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 1/2 tsp corn starch
• 2 tbsp brandy
• 4 cups frozen cherries (preferably half tart and half sweet, more if needed)

For the Cake:

• 1 1/2 cups flour
• 1 tsp baking powder
• ¼ tsp salt
• 1/2 cup butter
• 1 cup brown sugar
• 2 eggs
• 1/2 cup whole milk

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Instructions

1. Remove butter and eggs from refrigerator and let them come to room temperature. Preheat oven to 350°F.
2. Oil a 10” cast iron skillet. Cut a circle of parchment to line bottom and sides.
3. Combine all topping ingredients in a saucepan. Stir gently with a spatula until butter is bubbling and all ingredients are well combined. Turn off heat and set aside.
4. Place the frozen cherries on top of the parchment paper, creating an orderly single layer of fruit. Cover the entire bottom of the pan in cherries, using more than 4 cups if needed.
5. Pour the saucepan of butter and sugar mixture over the cherries. Set skillet aside.
6. In the bowl of a stand mixer, mix all cake ingredients together on medium speed until well combined. We use a whipping cage for this. Scrape the bowl down at least once.
7. Pour the cake batter over the fruit in the skillet. Spread it gently and evenly with a spatula, being careful not to disturb the cherries.
8. Bake for 40 minutes or until a wooden skewer emerges cleanly from the cake.
9. Remove the cake from the oven and place on cooling rack. Let it settle and cool for 15 to 20 minutes.
10. Place a platter over the skillet. Put oven mitts on your hands, with one hand on the platter and the other under the bottom of the skillet. Flip quickly. The parchment paper should make removing the skillet very easy.
11. Carefully remove the parchment paper. Keep a table knife in one hand to scrape any cherries back into places.
12. Slice and serve while still warm with dollops of whipped cream or a scoop of ice cream.

Recipe by Keith Recker / Styling by Anna Franklin / Photography by Dave Bryce 

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