Fresh Cherry Upside-Down Cake

Thursday, June 18, 2009

Food Librarian - Fresh Cherry Upside-Down Cake

I missed a week of the Farmer's Market and was stuck buying produce at the local supermarket. And that is a crime during the summer. I picked up a $6 bag of cherries...and they sucked compared to what I can get at the Farmer's Market. Sad. So, I baked with them!

Food Librarian - Fresh Cherry Upside-Down Cake
Here is a fresh cherry upside-down cake from Bon Appetit. Find the recipe here on Epicurious.

Food Librarian - Fresh Cherry Upside-Down Cake
Placing these cherries (cut side down) on the bottom of the pan was probably the most time consuming part of the cake. Luckily, Racheal and Lee just sent me an awesome cherry pitter!!! Thank you Racheal & Lee! You saved me a zillion hours of work!

Food Librarian - Fresh Cherry Upside-Down Cake Food Librarian - Fresh Cherry Upside-Down Cake
The bottom (later the top) layer of the cake is a combo of butter and brown sugar with cherries on top. I think there is too much brown sugar (3/4 cup), but my co-workers liked the big o' layer. You melt the butter in the pan over low heat on the stove (see left photo). This always makes me nervous but it worked out fine.

The recipe says to use a 9" x 2" pan, but I used my 9" x 3" pan. If you have one, please use it. The second photo is from the oven, and this cake totally rises. I think it might overflow in a 9" x 2" pan.

Food Librarian - Fresh Cherry Upside-Down Cake
Make this cherry cake with your cherries...and go to your farmer's market for the best stuff! :)

Recipe: Cherry Upside-Down Cake
from Bon Appetit, June 1997
Pin It!

29 comments:

The Blonde Duck said... [Reply to comment]

That is so pretty!

Girl Japan said... [Reply to comment]

This is spectacular, Cherries add so much fun, the photos are fab, fab, fabulous.

Oh gosh this looks so good...

Pearl said... [Reply to comment]

oh that's so creative! i love the cherries!

Flax Hill Gardener said... [Reply to comment]

Thank you for posting this recipe. I was just informed that I really should think about making a cherry "something" since they are on sale at the store this week (we don't have fresh cherries here in CT yet). I think this cake will do nicely.

Blue is Bleu said... [Reply to comment]

I have never baked with cherries but this makes me want to! My hubs would totally love the big layer of butter and sugar hehe!

*glitterkitchen* said... [Reply to comment]

UMMMM....YUMMMM!!! That looks delicious! Never thought about a cherry upside down cake. I am so going to have to try this. I love your blog...Thanks so much for sharing..

Karen said... [Reply to comment]

That looks lovely with all the cranberries "lined up"! Our Farmers Mkt starts in 3 weeks and I can't wait!

mimi said... [Reply to comment]

i haven't yet seen cherries at the market but i'm totally making this once i do, very lovely!!

finsmom said... [Reply to comment]

Only you can come up with something so beautiful! It looks gorgeous! Love all those tasty cherries!

Maria said... [Reply to comment]

Great way to use your cherries. The cake looks wonderful!

Nutmeg Nanny said... [Reply to comment]

The pitting and laying flat of the cherries seems a bit time consuming but it sure does look like it's worth it! I bet this is super tasty:)

Sweetie said... [Reply to comment]

that looks amazing and the technique (melt the butter in baking pan) is pretty neat too. you'd never guess the cherries came from your local supermarket! ; p

Shari@Whisk: a food blog said... [Reply to comment]

This looks scrumptious!! I love upside down cakes!!

Carrie said... [Reply to comment]

Great picture! Looks yum-licious!

Fran said... [Reply to comment]

Gosh that looks fantabulous! I had to put it on my blog too, giving you and epicurius.com all the credit - I hope that's ok with you. The best form of flattery is imitation!

lisa (dandysugar) said... [Reply to comment]

This cake looks fabulous! I had a craving for upside-down cake recently...

The cherries add a contemporary twist to this classic. Looks delicious!

Ingrid said... [Reply to comment]

I totally started laughing when I saw cherry upside down cake! Remember your other two cakes that turned "upside down"? Thought maybe you gave up on right side up! LOL, either way it looks great and I'll take a slice!
~ingrid

eatme_delicious said... [Reply to comment]

Mmm so moist and delicious looking. I need to get some 3 inch high pans!

Anonymous said... [Reply to comment]

The cherries may have sucked but your cake looks pretty darn delicious. How is it that your pictures always make my mouth drool? Your biggest fan, Racheal

Monica H said... [Reply to comment]

so pretty. I just pitted a bunch of cherries using that exact pitter. I should have made a cake instead!

steph- whisk/spoon said... [Reply to comment]

oh, sweet! i can't wait to see the first cherries here!!

pinkstripes said... [Reply to comment]

Your cake looks wonderful! I hate when I'm stuck with grocery store fruit. I'm so loving the blueberries I'm buying at the farmers' market, I refuse to buy store ones.

Sophie said... [Reply to comment]

MMMMM..your cherry tarte tatin looks fabulous!

MMMMMMMMMMMM...

April said... [Reply to comment]

It looks delicious and beautiful. I'm so jealous of your proximity to California produce!

Bec said... [Reply to comment]

This is the recipe I've been looking for! Thanks - I'll try it soon.

Bec said... [Reply to comment]

Ok - got the ingredients and I'm making it tonight. My only 9x3 cake pan is a springform . . . do you think that will work?

The Food Librarian said... [Reply to comment]

Dear Bec,
I think the 9x3 springform will work fine. But I wouldn't put that on the stove to melt the butter because it would come out the sides...perhaps you can melt it on the stove and then put it into the springform. I would wrap the springform in foil too. Or, you can try the 9x2...it just might puff up a lot, but it should work and the dough should come back down into the pan during the cooling. I just thought it was a lot of easier in the 9x3. I'm sure it will be pretty!!! Let me know how it goes! :) - mary the food librarian

Bec said... [Reply to comment]

Thanks for the tips Mary - it's in the oven (in the springform wrapped in foil) as I write this and I'll let you know how it turns out! I melted the butter in a pan first and then spread it into the springform and heated the springform in the oven for a little while to get it all melty.

Bec said... [Reply to comment]

Turned out great - I'll post about it when I get a chance.

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