Emulsifier Free Vanilla Cherry Upside-Down Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.8(6)
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Learn more →Ingredients
8 servings
For the cherry topping
- 2 cups fresh sweet cherries, pitted and halved
- 4 tbsp unsalted butter
- ½ cup packed light brown sugar
- ¼ tsp fine sea salt
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup whole milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan and line the bottom with a round of parchment paper.
- 2
Melt 4 tbsp butter in a medium saucepan over medium heat. Add the brown sugar and sea salt and stir until the sugar is fully dissolved and the mixture is smooth and bubbling, about 2 minutes. Pour the caramel evenly into the prepared cake pan.
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