Cherry Upside-Down Cake

cherryupsidedowncake Cherry Upside-Down Cake is an easy cake recipe with a fresh cherry topping and soft vanilla cake. The perfect summer cake for entertaining.

Topping:
¼ cup butter, softened
½ cup +1 Tbsp. Erythritol Gold, lightly packed
1½-2 cups cherries, pitted, halved

Cake:
⅓ cup butter, softened
½ cup Monk Fruit Sweetener with Erythritol (Granular)
2 large eggs, room temperature
1 tsp. pure vanilla extract
1½ cups all-purpose flour, unbleached or pastry flour
1½ tsp. baking powder
¼ tsp. sea salt
⅔ cup milk, room temperature

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour an 8" round cake pan (springform if you have it) or line it with parchment paper.

For the Topping:
In a medium bowl mix the butter and brown sugar, spread over the bottom of the pan. Place the halved cherries cut side down on top. Set aside.

For the Cake:
In a medium bowl whisk together the flour, baking powder and salt.

In a large bowl cream the butter, vanilla and sugar until fluffy approximately 2-3 minutes, beat in the eggs one at a time, beating after each addition. Add the flour mixture alternately with the milk beating on low speed, until combined.

Spread the batter evenly over the cherries. Bake for approximately 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Cool 5 minutes then turn upside down on a clean cake plate. Serve warm or room temperature. Serve with a scoop of ice cream if desired.

Makes 8 servings.

Cook's Notes:

You can use all purpose flour or pastry flour (this makes a more tender and soft cake). To make homemade pastry flour for every cup of all purpose remove 2 Tbsp. and replace with 2 Tbsp. of cornstarch, sift together to remove any lumps.
For room temperature ingredients remove from the fridge approximately 60 minutes before using, earlier if your house is cool.
If you have leftover cherry cake, you should refrigerate it. Keep it covered with plastic wrap and it will keep well for up to three days. It can also be frozen once the cake has cooled completely. Wrap well in plastic and place in a freezer safe container or bag. It will keep for up to 3 months in the freezer.
Can you use frozen cherries? Yes, but you should thaw and drain them first. It they are very wet, pat them dry with a paper towel, too. This will prevent too much moisture in the topping which can make it runny.