Oral Allergy Syndrome 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
Ingredient noteCooking 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
- 3 tbsp honey
- ¼ tsp ground nutmeg
- ⅛ tsp fine sea salt
For the cake batter
- 1 ½ cups all-purpose flour
Chef's tipChoose 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
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup honey
- 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 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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