Fresh cherries are one of my favorite things during the summertime. I look forward to enjoying a bright beautiful bowl to snack on every year, and when my dad comes to town, I like to prepare him a cherry dessert because they are his favorite too. Cherry Bourbon Upside Down Cake is made in a skillet and it’s loaded with fruitful taste, and topped with a creamy yellow cake batter that ends up as the base, when inverted onto a plate. The bourbon is slight in this recipe, so it’s safe to say — that any age would enjoy this luscious dessert.
Pitting cherries is the most time consuming part of this recipe, but with a good cherry pitter — it’s done pretty quickly. You can use frozen defrosted cherries, but I prefer the fresh while in season — save those for the off-season to enjoy around the holidays. Cherries are cooked in a bit of butter and then splashed with bourbon and cooked until the liquid is reduced — it takes just a few minutes. The batter is made easily in a stand mixer with classic yellow cake ingredients. Top the batter over the cherries in the skillet and it’s off to the oven for baking. After a few minutes of cooling, invert onto a plate and voila’ — it’s time for a delightful summertime cake.
2 1/2 cups fresh cherries, pitted
4 tablespoons unsalted butter
1 cup light brown sugar
pinch of salt
1/4 cup bourbon
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or milk + 1 teaspoon white vinegar
- Preheat oven to 375 degrees. In a large iron skillet, add butter and place over medium heat. When melted, add brown sugar and stir until combined. Cook for 1 minute.
- Add pitted cherries and stir. Top with bourbon and cook for 3 minutes until liquid has reduced slightly. Turn off heat and set aside.
- In a stand mixer, cream butter and sugar for 3 minutes. Scrape down sides of bowl and add egg. Mix for 1 minute. Add dry ingredients and mix on low, while adding buttermilk until combined, about 30 seconds.
- Spoon batter over top of cherries in skillet and bake for 30-35 minutes or until edges are golden brown and center is slightly puffed. Remove and let cool 10 minutes before loosening edges with a knife and inverting onto a cake plate or platter. Serve, slice and enjoy!