Oral Allergy Syndrome Friendly Vanilla 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
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.
- 4 tbsp unsalted butter
- ½ cup packed light brown sugar
- 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 (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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