Apple and Cherry Upside-Down Cake


  • 3/4 cup unsalted butter (divided)
  • 1/3 cup packed brown sugar
  • 1 tsp fresh lemon juice
  • 2 apples, peeled, cored, quartered and cut into slices
  • 15 to 20 dark sweet cherries, pitted and halved
  • 1 cup all-purpose, unbleached flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 2/3 cup granulated sugar
  • 1 egg
  • 1/2 tsp pure vanilla extract
  • 2/3 cup plain yogurt
  • 1/4 cup milk (2%)

Apple and Cherry Upside-Down Cake

  • Yield
    8 servings
  • Prep time
  • Cook time
  • Level

An upside-down cake made with apples and cherries instead of pineapples. Picture-perfect dessert!


  1. Preheat oven to 350 degrees F.
  2. In large nonstick skillet, melt 4 tablespoons (1/2 stick) butter and brown sugar. Add apples, tossing to coat; cook for 1 minute. Add cherries; cook another minute. Remove from heat.
  3. Beginning with apple slices, arrange fruit in bottom of 9-inch, nonstick baking pan. Lay apples in a slightly overlapping pattern around outermost edge of pan interior, creating a ring of apples with a circular space in the center to add cherries. Spoon cherries into middle of pan, pressing down slightly to fill space. Pour remaining pan syrup (1/3 cup maximum) over fruit. Set aside.
  4. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  5. In a separate bowl, beat remaining butter (1 stick) and granulated sugar. Add egg, vanilla, yogurt, and milk; mix well. Gradually add in flour mixture until well incorporated.
  6. Pour batter over fruit. Gently spread batter to edge of pan (careful not to disturb fruit).
  7. Bake for 45-50 minutes; until wooden toothpick inserted in cake comes out clean. Allow cake to cool in pan for at least 1 hour. After allotted cooling, invert cake pan onto platter and let rest 5-10 minutes before removing pan.
  8. Cut cake into wedges. Serve warm or at room temperature.