Sneak a shot of whiskey into the cherries that will top this cinnamon-scented cake.
Recipe courtesy of Food Network Kitchen
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1 hr 45 min
25 min
8 servings


Caramel and Fruit:


Preheat the oven to 375 degrees F.

For the caramel and fruit: In a 10-inch ovenproof skillet, stir together the sugar and 1 1/2 tablespoons water to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the cherries on top. Drizzle the whiskey over the fruit.

For the batter: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk in the cinnamon.

Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.

Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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