Pregnancy Friendly Honey-Nutmeg Cherry Upside-Down Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Pregnancy Friendly Honey-Nutmeg Cherry Upside-Down Cake

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Ingredients

8 servings

For the cherry topping

1 lb fresh sweet cherries, pitted and halved
3 tbsp unsalted butter
3 tbsp honey
Aunt Sues Honey - 32 OZ Golden Blossom Honey - 24 Oz PRI PACIFIC RESOURCES INTERNATIONAL Manuka Honey 10+ - 17.6 oz PRI PACIFIC RESOURCES INTERNATIONAL Manuka Honey 15+ - 17.6 oz Now Foods Manuka Honey - 8.8 oz Jar
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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, softened
½ cup honey
2 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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