Cherry Upside Down Cake

Cherry Upside Down Cake

A simple tea cake. Many of these ingredients are always lying around & can be spruced up with seasonal fruits & seeds!*

makes 1 cake


16 cherries, pitted and halved

140 g AP flour

140 g almond flour**

⅓ tsp salt

½ Tbsp baking powder

115 g butter, softened

280 g sugar

Zest from 1 lemon

3 large eggs (180 g, in shell)

170 g milk

¼ cup sliced almonds &/or poppy seeds for garnish


  1. Preheat the oven to 350 F & prepare a tart pan with grease then line with parchment paper. 
  2. Pit & slice the cherries then set aside.
  3. Mix flours, salt and baking powder in a bowl and set aside.  
  4. In the bowl of a mixer fitted with the paddle, cream the butter, sugar and lemon zest until fluffy.  
  5. Add the eggs to the butter mixture, one at a time, waiting until each is incorporated before adding the next.  
  6. Beginning and ending with the milk, alternately add the milk and the flour mixture, mixing thoroughly after each addition.   
  7. To bake, arrange cherries around on the bottom & spread the batter into the prepared pans and bake for 30-35 minutes. Test with a toothpick that should come out dry. 
  8. Let cool for 5-10 minutes in the pan. Cut a bit around the edges to loosen it up. Use a cookie sheet and place on the top (or what will soon be the bottom) of the cake before inverting to avoid breaking. 
  9. Sprinkle with almonds or poppy seeds.


*Don’t be intimidated by the use of grams. Scales are actually the easiest (& best) way to bake. You can buy yourself one for $15 bucks and watch a whole world of baking open up to you.

**Can use all AP flour if you do not have almond. 

ideas / variations

  • Use oranges or blueberries instead of cherries! Play with different fruits. 
  • Serve with chai or a dollop of homemade whipped cream.