Easy one-bowl cherry upside-down cake recipe to delight you

Ingredients for Easy one-bowl cherry upside-down cake

• 115 g unsalted butter

• 1 lemon

• 560 g frozen sweet cherries or blueberries (no need to thaw)

• 400 g caster sugar, plus more for serving

• 240 g plain flour

• 10 g baking powder

• 3 g kosher salt

• 1 g baking soda

• 3 large eggs, room temperature

• 480 ml soured cream or whole plain yoghurt, room temperature, divided

• 1 (23 cm) round cake pan with sides that measure at least 4 cm high

How to make Easy one-bowl cherry upside-down cake

1. Preheat the oven to 220°C (fan 200°C) and arrange a rack in the centre.  Set aside time to assemble all your ingredients and prepare your workspace.  Melt 125 g butter in a small bowl in the microwave or in a small saucepan over medium heat, then allow it to cool.  Finely grate the zest of the whole lemon and squeeze out 30 ml of juice; set these aside.

2. Brush 15 g of the melted butter around the bottom and sides of a cake pan (if you don’t have a pastry brush, use your fingertips).  Line the bottom of the pan with a circle of parchment paper, smoothing it to eliminate any air bubbles.  To create the parchment circle, place the pan on a piece of parchment, trace the circumference with a pencil, and cut it out.

3. Toss the cherries, 30 g sugar, 30 ml lemon juice, and 15 g melted butter in the prepared cake pan (the fruit may clump when it hits the melted butter, which is fine).  Everything will meld together whilst baking.

4. Bake the cherries for 40–50 minutes, gently shaking the pan once halfway through, until the fruit juices are thick and bubbling around the edges.  Allow to cool.  Reduce the oven temperature to 175°C (fan 160°C).

5. In a large bowl, whisk together 250 g flour, 2 tsp baking powder, ½ tsp salt, ¼ tsp baking soda, and 200 g sugar.

6. Make a well in the centre of the dry ingredients.  Beat 3 eggs until blended, then pour them into the well along with 250 g sour cream, the grated lemon zest, and the remaining 75 g melted butter (it’s acceptable if the butter has re-solidified; just scrape it in).

7. Starting in the centre, whisk to combine the egg mixture, then gradually make larger circles outward to incorporate the dry ingredients.  Continue whisking until the batter is smooth.

8. Carefully dollop large spoonfuls of the batter over the fruit (it’s fine if the pan is still warm and some fruit juices pool around the batter), then gently smooth the surface.

9. Bake the cake for 45–55 minutes until the top is golden brown and a skewer inserted into the centre comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then use a paring knife to loosen the cake from the edge of the pan.

11. Place a wire rack over the pan and swiftly invert the rack and pan; the cake should release from the pan easily.  Lift the cake pan off the cake, peel off the parchment, and admire your creation.  If any cherries cling to the parchment, tuck them back into place.  Allow the cake to cool completely.

12. In a large bowl, whisk together the remaining 250 g sour cream with 15–30 g sugar.  Dollop this mixture on each slice before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.