Gluten Free Maple-Ginger Cherry Upside-Down Cake
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Learn more →Ingredients
8 servings
For the cherry topping
- 2 cups fresh sweet cherries, pitted and halved
- 3 tbsp unsalted butter
- ¼ cup pure maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp fine sea salt
For the cake
- 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 fine sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup pure maple syrup
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp fresh ginger, finely grated
- ½ cup whole milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter, then line the bottom with a round of parchment paper and grease the parchment as well.
- 2
Make the cherry topping: melt 3 tbsp butter in a medium saucepan over medium heat. Add the maple syrup, grated ginger, and salt, stirring to combine. Cook, stirring occasionally, until the mixture bubbles and thickens slightly, about 3 minutes. Watch closely, as the maple syrup can scorch quickly. Pour the mixture evenly into the prepared cake pan.
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