Name: Whiskey-Spiked Cherry Upside-Down Cake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Ingredients: 3/4 cup granulated sugar; 1/2 teaspoon kosher salt, optional; 1 1/4 to 1 1/2 pounds pitted ripe cherries; 2 to 3 tablespoons whiskey; 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 teaspoon ground cinnamon; 1 cup granulated sugar; 1 stick (8 tablespoons) unsalted butter, at room temperature; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt

Directions

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.)

Whiskey-Spiked Cherry Upside-Down Cake

Caramel and Fruit:

Batter:

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