Cherry Coconut Upside-Down Cake
This cake is a delicious combination of coconut cake topped with tart sour cherries. The taste combination is amazing. Serve with whipped cream or ice cream.
- 3 teaspoons (14 grams) unsalted butter room temperature
- 2 teaspoons (6 grams) all-purpose flour
- 765 grams pitted sour cherries fresh or frozen
- 2/3 cups (125 grams) granulated sugar
- 1 1/2 cups (195 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup (200 grams) granulated sugar
- 1/2 cup (114 grams) unsalted butter room temperature
- 2 (100 grams) large eggs 100 grams, room temperature
- 1/2 teaspoon almond extract
- 3/4 cup full-fat coconut milk
Prepare the Cherries
Place a medium-sized bowl with a coarse strainer next to the stove. Place the cherries and the sugar in a 12-inch skillet with 2-inch sides. Heat the ingredients on medium high gently stir the sugar and cherries together until the sugar has dissolved, the cherries have begun to release their liquid and the liquid begins to boil. Reduce the heat to medium and cook the cherries until the liquid is reduced by half and has begun to thicken. This step will take about twice as long if using frozen cherries instead of fresh cherries.
Scrape the cherries into the strainer. The cherry syrup will be used to glaze the cake after it has baked. Spread the cherries across the bottom of the cake pan in a single layer. There might be a few open spots. To ensure a finished decorative look when the cake is baked make sure that there are no gaps between the cherries at the edge of the pan. Set the cherry-lined pan aside as you prepare the cake batter.
For the Cake
Place the flour, salt, baking powder, and cinnamon in a medium bowl and whisk until the ingredients are well combined, about 30 seconds.
Place the sugar and butter in the bowl of a stand mixer. Beat the butter and sugar mixture on medium speed until light and fluffy, about 4 minutes. Scrape the sides and bottom of the mixing bowl and add the almond extract. Beat on medium for 10 seconds to combine.
Add one egg at a time, beating after each addition. Add half of the flour mixture and mix on low speed until well combined. There may be some flour on the sides of the bowl - that is okay. Add all the coconut milk and mix on low speed until combined. Add the remaining flour and mix on low speed. Scrape the sides and bottom of the bowl and mix for another 10 seconds to ensure all the ingredients are well combined.
Gently place the cake batter on top of the cherries in 4 large dollops and gently spread the batter across the berries with an offset spatula. Bake until a cake tester comes out clean, about 45 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to release the cake and invert in onto a platter.
Once the cake has cooled brush it with about 1/4 cup of the reserved cherry glaze. Serve the cake by itself or with ice cream or whipped cream. Use the remaining glaze for lemonade or as an ice cream pour over.
Weigh your butter before adding it to the cake batter. In the United States butter is sold in quarter pound sticks. Each stick should way 114 grams, but often they weigh less. Sometimes as little as 98 grams.
Calories: 385kcal | Carbohydrates: 61g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 244mg | Fiber: 2g | Sugar: 43g | Vitamin A: 418IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg