Oral Allergy Syndrome Friendly Cinnamon-Cardamom Cherry Upside-Down Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Oral Allergy Syndrome Friendly Cinnamon-Cardamom Cherry Upside-Down Cake

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Ingredients

8 servings

For the cherry topping

1 lb fresh sweet cherries, pitted and halved
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cherries in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
3 tbsp unsalted butter, melted
½ cup packed light brown sugar
C&H Premium Pure Cane Light Brown Sugar Bag - 2 LB Simple Truth Organic Light Brown Sugar Vitacost Certified Organic Light Brown Sugar Signature SELECT Sugar Brown Light - 16 Oz O Organics Organic Sugar Brown Light - 24 Oz
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¼ tsp ground ceylon cinnamon

For the cake

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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