With a scoop of vanilla ice cream on the side, this upside-down cake is delicious.
By Patty Price
I was worried it wouldn’t be quite big enough to serve 12 people but with a scoop of vanilla ice cream on the side, it worked out perfectly.
- ¼ cup (2 ounces) unsalted butter
- ¾ cup (5&1/4 ounces) granulated sugar
- 2 tablespoons lemon juice (about ½ lemon)
- 4 cups (1&1/2 pounds) pitted sweet cherries
- 1 cup spelt flour
- ¾ cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup (6 ounces) unsalted butter
- 1 cup plus 2 tablespoons granulated sugar
- zest and juice of 1 medium orange
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup (7&1/2 ounces) sour cream
- Preheat the oven to 350F.
- Spray a 9" square metal pan with baking spray.
- Melt the butter in a medium size sauté pan over medium heat, then stir in the sugar and lemon juice.
- Turn the heat up to medium high and bring the mixture to a boil.
- It will become foamy and turn a light brown.
- Remove it from the heat when the mixture turns a deeper amber color and pour the caramel into the prepared pan. Let it cool for about 10 minutes.
- Place the pitted cherries in a single layer on top of the caramel with the pitted sides facing up, so the good sides of the cherries will be on top when you turn the cake out of the pan.
- Sift the flours, cinnamon, baking powder, baking soda and salt together in a medium bowl.
- Place the butter, sugar and orange zest together in the bowl of an electric stand mixer and cream until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, scraping down the bowl after each addition.
- Stir in the orange juice and vanilla, the mixture will look curdled.
- Stir in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture, scrape down the bowl as needed.
- The batter should be smooth and thick.
- Gently scrape the batter into the prepared pan, evenly covering the cherry layer.
- Bake for about 60 minutes, or until the cake is golden browned and springs back when lightly touched on top.
- Cool the cake in the metal pan on a cooling rack for about 45 minutes.
- Flip the cake out of it's pan by first loosening the sides with a metal knife.
- Then place a flat platter over the top of the cake and quickly turn the cake over and it will slide out onto the platter.
- This cake can be stored wrapped in plastic for 3 days at room temperature, it also freezes well.
Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.