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Apple and Cherry Upside-Down Cake

45 Minutes

8 Servings


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

Apple and Cherry Upside-Down Cake


  • Preheat oven to 350 degrees F.

  • In a 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.

  • Beginning with apple slices, arrange fruit in the bottom of a 9-inch, nonstick baking pan. Lay apples in a slightly overlapping pattern around the outermost edge of the pan interior, creating a ring of apples with a circular space in the center to add cherries. Spoon cherries into the middle of the pan, pressing down slightly to fill space. Pour remaining pan syrup (1/3 cup maximum) over fruit. Set aside.

  • In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

  • 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.

  • Pour batter over fruit. Gently spread batter to the edge of the pan (careful not to disturb fruit).

  • Bake for 45-50 minutes; until a wooden toothpick inserted in cake comes out clean. Allow cake to cool in the pan for at least 1 hour. After allotted cooling, invert the cake pan onto a platter and let rest 5-10 minutes before removing the pan.

  • Cut cake into wedges. Serve warm or at room temperature.

How to make

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  • 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

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