Artificial Food Coloring Free Cinnamon-Cardamom Cherry Upside-Down Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.7(17)
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Learn more →Ingredients
8 servings
For the cherry topping
- 1 lb fresh sweet cherries, pitted and halved
- 3 tbsp unsalted butter, melted
- ½ cup packed light brown sugar
- ¼ tsp ground ceylon cinnamon
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground ceylon cinnamon
- ½ tsp ground cardamom
- ¼ tsp fine salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or cooking spray, making sure to coat the sides.
- 2
Pour the 3 tbsp melted butter into the prepared pan and tilt to coat the bottom evenly. Sprinkle the brown sugar in an even layer over the butter, then dust with the 1/4 tsp Ceylon cinnamon. Arrange the halved cherries cut-side down in a single, snug layer over the sugar. Set aside.
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