Mediterranean Diet Friendly Honey-Nutmeg Cherry Upside-Down Cake
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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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp honey
- ¼ tsp ground nutmeg
- ⅛ tsp fine sea salt
For the cake batter
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- ½ cup (1 stick) unsalted butter, softenedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ½ cup honey
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then line the bottom with a round of parchment paper and grease the parchment.
- 2
In a small saucepan over medium-low heat, melt the 3 tbsp butter with the 3 tbsp honey, 1/4 tsp nutmeg, and 1/8 tsp salt, stirring until the mixture is smooth and just beginning to bubble at the edges, about 2 minutes. Watch closely, as honey can darken quickly. Pour the honey-butter mixture evenly into the prepared cake pan.
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