Servings: 10
Beautiful and delicious cake for bakers of all levels. All you need is a single bowl but make sure to use a cake pan with high sides. Whip this up soon and impress everyone with this decadent Upside-Down Cake.
INGREDIENTS :
- 3 large eggs, room temperature
- ½ cup (1 stick) unsalted butter
- 1 lemon
- 2 10-ounces bags of frozen sweet cherries or blueberries (no need to thaw)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups sour cream or whole plain yoghurt, room temperature, divided
- 2 tablespoons plus 1 c. sugar; plus more for serving
- ½ teaspoon kosher salt
DIRECTIONS :
Step 1: In the middle of the oven, arrange the rack, then preheat the oven to 425 degrees.
Step 2: In a small bowl, melt half-cup (1 stick) butter in the microwave. You can also do this in a small saucepan over medium heat. Allow the melted butter to cool.
Step 3: While preheating the oven, finely grate the zest of a whole lemon, then squeeze 2 tbsp juice and set aside.
Step 4: Around the bottom and sides of the cake pan, brush 1 tbsp melted butter. Then, line with parchment paper. Make sure to remove the bubbles between the parchment and pan.
Step 5: In the cake pan, toss in the cherries, 2 tbsp sugar, 2 tbsp lemon juice, and 2tbsp melted butter. Place in the preheated oven and bake for about 40 to 50 minutes. Remove from the oven when done and allow to cool. Adjust the oven temperature to 350 degrees.
Step 6: In a large bowl, place 2 c. flour, 2 tsp baking powder, half tsp salt, 1/4 tsp baking soda, and 1 c. sugar. Mix well until combined.
Step 7: In the centre of the dry ingredients, create a well. Pour 3 beaten eggs, 2 c. sour cream, 2 tsp lemon zest, and the rest of the 5 tbsp melted butter into the well. Whisk beginning in the middle until everything is well blended and the batter is smooth.
Step 8: Over the fruit, carefully dollop big spoonfuls of the batter, then gently smooth the surface. Place in the preheated oven and bake for about 45 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean and the top of the cake is golden brown.
Step 9: Remove from the oven when done and allow the cake to cool in the pan for about 10 minutes. Loosen the cake using a paring knife.
Step 10: Over the pan, place a wire rack, then swiftly invert the rack and pan to release the cake. Lift the pan, then peel the parchment off and allow the cake to cool fully.
Step 11: In a large bowl, blend the rest of the 1 c. sour cream with 1-2 tbsp sugar until well mixed. Before serving, dollop the mixture on each cake slice. Enjoy!
EASY ONE-BOWL UPSIDE-DOWN CAKE
Ingredients
- 3 large eggs, room temperature
- ½ cup (1 stick) unsalted butter
- 1 lemon
- 2 10-ounces bags of frozen sweet cherries or blueberries (no need to thaw)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 cups all-purpose flour
- 2 cups sour cream or whole plain yoghurt, room temperature, divided
- 2 tablespoons plus 1 c. sugar; plus more for serving
- ½ teaspoon kosher salt
Instructions
Step 1: In the middle of the oven, arrange the rack, then preheat the oven to 425 degrees.
Step 2: In a small bowl, melt half-cup (1 stick) butter in the microwave. You can also do this in a small saucepan over medium heat. Allow the melted butter to cool.
Step 3: While preheating the oven, finely grate the zest of a whole lemon, then squeeze 2 tbsp juice and set aside.
Step 4: Around the bottom and sides of the cake pan, brush 1 tbsp melted butter. Then, line with parchment paper. Make sure to remove the bubbles between the parchment and pan.
Step 5: In the cake pan, toss in the cherries, 2 tbsp sugar, 2 tbsp lemon juice, and 2tbsp melted butter. Place in the preheated oven and bake for about 40 to 50 minutes. Remove from the oven when done and allow to cool. Adjust the oven temperature to 350 degrees.
Step 6: In a large bowl, place 2 c. flour, 2 tsp baking powder, half tsp salt, 1/4 tsp baking soda, and 1 c. sugar. Mix well until combined.
Step 7: In the centre of the dry ingredients, create a well. Pour 3 beaten eggs, 2 c. sour cream, 2 tsp lemon zest, and the rest of the 5 tbsp melted butter into the well. Whisk beginning in the middle until everything is well blended and the batter is smooth.
Step 8: Over the fruit, carefully dollop big spoonfuls of the batter, then gently smooth the surface. Place in the preheated oven and bake for about 45 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean and the top of the cake is golden brown.
Step 9: Remove from the oven when done and allow the cake to cool in the pan for about 10 minutes. Loosen the cake using a paring knife.
Step 10: Over the pan, place a wire rack, then swiftly invert the rack and pan to release the cake. Lift the pan, then peel the parchment off and allow the cake to cool fully.
Step 11: In a large bowl, blend the rest of the 1 c. sour cream with 1-2 tbsp sugar until well mixed. Before serving, dollop the mixture on each cake slice. Enjoy!
