Whiskey-Spiked Cherry Upside-Down Cake
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 506
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 78
- Dietary Fiber
- 2
- Sugar
- 55
- Protein
- 6
- Cholesterol
- 92
- Sodium
- 421
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
Ingredients
Caramel and Fruit:
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
Batter:
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.)