50 Min
Cherry Upside Down Cake
A simple tea cake. Many of these ingredients are always lying around and can be spruced up with seasonal fruits and seeds!
A simple tea cake. Many of these ingredients are always lying around and can be spruced up with seasonal fruits and seeds!
Cook Time
50
Serves
8
Directions
Step 1
Preheat the oven to 350°F. Prepare a tart pan with grease and line with parchment paper.
Step 2
In a bowl, mix flours, salt, and baking powder and set aside.
Step 3
In the bowl of a mixer fitted with the paddle, cream the butter, sugar, and lemon zest until pale and fluffy. Add the eggs to the butter mixture, one at a time, waiting until each is incorporated before adding the next.
Step 4
Beginning and ending with the milk, alternately add the milk and the flour mixture, mixing thoroughly after each addition.
Step 5
To bake, arrange cherries around on the bottom and spread the batter into the prepared pans and bake for 30 to 35 minutes. Test with a toothpick that should come out dry.
Step 6
Let cool for 5 to 10 minutes in the pan. Cut a bit around the edges to loosen it up. Use a cookie sheet and place on the top (or what will soon be the bottom) of the cake before inverting to avoid breaking.
Step 7
Sprinkle with almonds or poppy seeds.
Notes & Variations
- Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
- Can use all all-purpose flour if you do not have almond.
- Use oranges or blueberries instead of cherries. Play with seasonal fruits.
- Serve with chai or a dollop of homemade whipped cream.
Ingredients
16 cherries, pitted and halved
140 grams all-purpose flour
140 grams almond flour (see note)
1/3 teaspoon sea salt
1/2 tablespoon baking powder
115 grams butter, softened
280 grams cane sugar
Zest of 1 lemon
3 large eggs (~180 g)
170 grams whole milk
1/4 cup sliced almonds or poppy seeds for garnish
Step 1
Preheat the oven to 350°F. Prepare a tart pan with grease and line with parchment paper.
Step 2
In a bowl, mix flours, salt, and baking powder and set aside.
Step 3
In the bowl of a mixer fitted with the paddle, cream the butter, sugar, and lemon zest until pale and fluffy. Add the eggs to the butter mixture, one at a time, waiting until each is incorporated before adding the next.
Step 4
Beginning and ending with the milk, alternately add the milk and the flour mixture, mixing thoroughly after each addition.
Step 5
To bake, arrange cherries around on the bottom and spread the batter into the prepared pans and bake for 30 to 35 minutes. Test with a toothpick that should come out dry.
Step 6
Let cool for 5 to 10 minutes in the pan. Cut a bit around the edges to loosen it up. Use a cookie sheet and place on the top (or what will soon be the bottom) of the cake before inverting to avoid breaking.
Step 7
Sprinkle with almonds or poppy seeds.
16 cherries, pitted and halved
140 grams all-purpose flour
140 grams almond flour (see note)
1/3 teaspoon sea salt
1/2 tablespoon baking powder
115 grams butter, softened
280 grams cane sugar
Zest of 1 lemon
3 large eggs (~180 g)
170 grams whole milk
1/4 cup sliced almonds or poppy seeds for garnish
Notes & Variations
- Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
- Can use all all-purpose flour if you do not have almond.
- Use oranges or blueberries instead of cherries. Play with seasonal fruits.
- Serve with chai or a dollop of homemade whipped cream.
Tags:
50 Min
Tags:
50 Min
Cherries in Sweet & Savory!
Cherries are in season only for a short while and definitely worth enjoying in the kitchen.
CHERRY SEASON, BEST SEASON
