Upside Down Cherry Cake

Cherries are one of my favourite summer gems and this Upside Down Cherry Cake is an absolute delight to make and enjoy with a cup of tea.

This Upside Down Cherry Cake is as easy as baking can get, and turns out absolutely delicious each time! Over their summer break, I made this with the kids plenty of times. A truly fuss-free and delightful bake!

Almond meal not only makes the crumb tender and moist, but it also brings health benefits of almonds to your baked goodies. I try to use wholewheat flour in my regular baking as far as possible. While it may not work well in all bakes, you'll be surprised to find many recipes that are just as delicious with wholewheat flour.

And not to forget, there is plenty of goodness being added to this recipe from cherries. Not only they taste divine, but they are also amazingly beneficial for our health. They have a low glycemic index which makes them diabetic friendly. Being pigment-rich food, they are loaded with anthocyanins which are known to have very high antioxidant and anti-inflammatory properties. Cherries also contain melatonin which helps cure insomnia and maintaining healthy joint function. They help control blood pressure and promote heart health.

I just love how the cherries release their delicious sweet-tart juice into the cake, making it so lip smackin' good!! But then this cake holds up very well to any fruit you may want to use - peaches, apples, pears, pineapple, apricots, strawberries, plums or any combination you like!

How to make Upside Down Cherry Cake

Preheat the oven to 180 C & grease either a 9 inch cake tin or 6 mini loaf tins very well.
Wash, pit and chop the cherries.
Place the cherries at the bottom of the cake tin evenly. Make sure the bottom of the tin is covered completely, you want a nice thick layer of cherries. Put this aside.
Combine the flour, almond meal, Baking powder, salt and lemon zest in a large bowl.
Beat eggs and sugar really well. Drizzle in the oil. Add the vanilla.
Fold the dry ingredients into this mixture. Add milk one tbsp at a time. You’re looking for a soft dropping consistency.
Pour the cake batter carefully in your prepared pan. Bake for 30- 40 mins. or until a toothpick inserted in the centre comes out clean. The top of the cake should be golden brown and springy to touch.
Take them out of the oven and let cool in the pan for 15 – 20 mins. Turn them out and serve them warm or at room temperature.

I garnished the cakes with almond before serving, for an extra crunch! There you have it, wonderfully simple and scrumptious fruity bake. I hope you give this a try and love it as much as we do.

For more easy & delicious cake recipes, check out:

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