Ingredients
FOR THE CHERRY TOPPING
UNSALTED BUTTER
1/4 cup
PACKED LIGHT BROWN SUGAR
3/4 cup
FRESH CHERRIES, PITTED AND HALVED
2 cups
FOR THE CAKE
ALL-PURPOSE FLOUR
1 1/2 cups
BAKING POWDER
2 tsp
SALT
1/4 tsp
SUGAR
1 cup
BUTTER
1/2 cup
LARGE EGGS, SEPARATED
2
VANILLA EXTRACT
1 tsp
WHOLE MILK, WARM
1/2 cup
CREAM OF TARTAR
1/4 tsp
If you’re a fan of lighter-than-air cakes and baking with seasonal fruits, this cherry upside-down cake is just for you. This beautiful cake is part angel food cake, part pound cake, with a rich buttery flavor and tender crumb topped off with lightly caramelized cherries. It’s the perfect way to make the most of cherry season this summer, especially if you’re searching for a simple recipe with a greater wow factor than a classic cherry cake. Serve it with a generous scoop of vanilla ice cream or a dollop or two of whipped cream and don’t be surprised if people come back for seconds!
