Sweet whole cherries are deep dark red spheres of juicy greatness that when bitten into, explode in your mouth with powerful natural sugars. Cherry Season is from June to August, but in Southern California, we are already seeing these beauties in grocery stores and some farmer’s markets.
My Grandma Bell used to make a cherry pudding, which was a big hit with the Bell Boys of my family. In those days, 1950’s – cherry products were usually from a can or jar like; Maraschino cherries and cherry pie filling. As you probably guessed, it’s pretty hard to get me to use those products today, too many additives for my taste buds, but that doesn’t rule me out as a cherry lover – I just tend to go a little fresher.
My Upside-Down Cherry Balsamic Cake does fulfill the cherry enthusiasts in the most wonderful way. These luscious mini stone fruit are coated with a burnt sugar glaze and a drizzling of good balsamic vinegar for a tongue tantalizing taste. The soft crumb of the cake enrobes each bite into a creamy experience, that even the non-cherry fans will enjoy.
This cake is a cinch to put together, especially if you use frozen sweet cherries – either way, fresh or frozen – this cake is a must bake recipe for the weekend ahead.
10 tablespoons butter, divided
1 1/2 cups granulated sugar, divided
1 pound sweet dark cherries, pitted – either fresh or frozen
2 tablespoons good balsamic vinegar
2 teaspoons vanilla extract
1 2/3 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Greek yogurt
1/2 cup milk
whipped cream, optional
1. Preheat oven to 350 degrees. In a cast iron pan or other skillet, add 2 tablespoons butter and 1/2 cup sugar. Place over medium heat and cook until melted, and edges of sugar begin to brown. Add cherries and spread out evenly, cook for 3 minutes. Drizzle vinegar over cherries and cook for 1 minute. Remove pan from heat.
2. In a stand mixer, combine 8 tablespoons butter and 1 cup sugar, cream until smooth – about 3 minutes. Add eggs and vanilla and mix again on high for 2 minutes.
3. Add flour, baking powder, baking soda and salt – mix on low for 30 seconds. Add yogurt and milk and mix again for 1 minute, or until smooth.
4. Pour batter over cherries and spread out evenly. Bake for 35-45 minutes, or until edges are lightly bubbly and batter is firm to touch. Remove and let cool for 10 minutes. Loosen cake around perimeter and invert onto a large cake platter. Let cool for 1 hour before slicing, serve with a dollop of whipped cream, if desired. Enjoy!