Cherry Upside Down Cake

Sour cherries caramelized in melted margarine and sugar at the bottom of the pan, then a simple scratch cake batter poured over top. Flip it out of the pan the second it comes from the oven and you’ve got a glossy, ruby-red fruit layer crowning a tender, golden cake.

The recipe calls for sour cherries specifically, and they make a real difference. Sweet cherries turn jammy and one-note when baked. Sour cherries hold their shape better and their tartness cuts through the sugar, giving you a more interesting, balanced flavor.

The cake itself is unfussy. Flour, sugar, baking powder, salt, an egg, milk, and melted shortening mixed together in one bowl. No creaming, no folding, no multiple steps. Just stir until combined and pour over the fruit.

Pro Tips

• Invert immediately after baking. Every second you wait, the caramel cools and glues the cake to the pan. Have your serving plate ready before the cake comes out.
• Run a knife around the edges before flipping to release any stuck spots.
• Use a 9-inch pan, not bigger. A larger pan spreads the batter too thin and the cake layer turns dry and flat.
• Fresh or frozen sour cherries both work. Thaw and drain frozen cherries before using to avoid excess moisture.

Variations

• Brown sugar swap: Use brown sugar in place of white sugar in the topping for a deeper, more caramel-like flavor.
• Almond addition: Add ½ teaspoon almond extract to the batter. Almond and cherry are a natural pair.
• Pineapple classic: Swap the cherries for pineapple rings and maraschino cherries for the traditional version.