Soooooo… I might have a bit of a thing for upside down cakes. And fruit.
This upside down cake recipe base is great because it has coconut in it. It is delicious and has a delicate crumb. You could definitely use it for a pineapple upside down cake too.
This recipe uses one jar of morello cherries, the bonus with using the jar is that you can make a jel topping with arrowroot for extra wow. It’s just not quite the same with fresh cherries for this reason. However cherry season is almost here and I can’t wait for all the wonderful things you can make with fresh cherries!
Enjoy this recipe!
Note- if you don’t have Greek or Natural Yoghurt, you could use about 3/4 cup of milk instead.
- 1 Large jar of pitted Morello Cherries (600-700 grams), reserve the juice for the topping
- 3 Eggs
- 150 grams Unsalted Butter, Softened
- 1 3/4 Cups Self Raising Flour, Sifted
- 1 Cup Dessicated Coconut
- 1 Cup Caster Sugar
- 1 Cup Greek or natural Yoghurt (or 3/4 Cup of milk- will be a lighter cake)
- 1 teaspoons Vanilla Extract
- 1 Cup Cherry juice reserved from the jar of Morello Cherries
- 2 Tablespoons Arrowroot Powder
- Preheat the oven to 160 degrees Celsius, Fan Forced.
- Grease and line the base and sides of a 20 cm round cake tin.
- In a medium bowl place some paper towels, strain the cherries keeping the juice aside for the topping. Place the strained cherries on the paper towel to absorb excess moisture. Then place all the cherries in the base of the prepared cake tin.
- In a large bowl, beat the butter and sugar until pale and creamy.
- Add the eggs one by one and beat well until fully combined.
- Add the Vanilla and Greek Yoghurt and beat just until fully combined.
- Add the sifted flour and coconut in two stages and fold through with a large spoon until just combined making sure there is no unmixed flour on the bottom of the bowl.
- Spoon cake batter into prepared tin and smooth the top down with a spatula.
- Bake in preheated oven for 55-60 minutes until a skewer inserted comes out clean and cake feels firm to touch.
- Let cake rest for at least 10 minutes before tipping upside down onto a cake plate. If you tip it out too soon it may fall apart.
- While you are waiting, in a small saucepan place the 1 Cup of Cherry Juice and 2 Tablespoons of Arrowroot. Whisk until dissolved, then on medium heat stirring constantly bring to the boil and when just at bubbling point the arrowroot should have turned transparent and the cherry juice should be thickened and glossy. remove from the heat.
- Once the cake has cooled sufficiently to not fall apart, place the cake plate on the cake tin and invert the cake. Give it a tap and it will pop out. Peel off the baking paper.
- Once the Cherry topping has cooled a little but is still spreadable pour as much as you like over the top of the cake. you can either serve warm or cool. Refrigerating the cake will make the topping set a little thicker but totally not necessary.