Low Histamine Cinnamon-Cardamom Cherry Upside-Down Cake
Upside-down cakes have a way of feeling both nostalgic and a little bit fancy, and this one delivers on both counts with a caramelized cherry topping and a warmly spiced crumb that fills the kitchen with the most inviting scent. Fresh sweet cherries are the star here — a smart choice since they're naturally lower in histamine compared to the fermented, aged, or processed ingredients that tend to cause trouble in baked desserts. The cake batter itself is beautifully straightforward: butter, eggs, whole milk, and flour come together with Ceylon cinnamon and cardamom for a tender, fragrant crumb that doesn't rely on any vinegars, artificial flavors, or preservatives. Ceylon cinnamon specifically is worth noting — it's a gentler, more delicate spice than the cassia variety commonly found on store shelves, and it plays beautifully with the floral warmth of cardamom. The caramel layer forms naturally from brown sugar and melted butter right in the pan, so there's no need for store-bought sauces or toppings that might carry hidden additives. The 15-minute cooling window before inverting is the one step you really don't want to skip — it's what gives you that glossy, intact cherry crown rather than a sticky mess. Cut into 8 generous slices, this is the kind of showstopper dessert that feels indulgent without the ingredient anxiety.
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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
Ingredient notesSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground ceylon cinnamonIngredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 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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