Cherry Upside Down Cake

I decided I wanted Cherry Upside Down Cake for my birthday cake this year. I don't know why because I can't remember ever eating Cherry Upside Down Cake in my life. But, I wanted it, so I started to research recipes. I garnered what I could from a variety of recipes, then sat down and wrote my own recipe. It turned out better than I expected, so I decided to share it. It does take a little time to make, but it's worth it.

Cherry Upside Down Cake

20 ounces frozen cherries

2 Tablespoons date sugar
¼ cup freshly squeezed orange juice
¼ teaspoon ground cardamom
2 teaspoons cashew butter

2 tablespoons ground flax seed
2 tablespoons hot water
2 cups spelt flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground cardamom
1 cup date sugar
½ cup sourdough starter*
1 cup cashew milk
½ cup of orange juice
½ cup cashew butter

Add the date sugar, orange juice, cardamom, and cashew butter to a small bowl. Whisk together. Add frozen cherries to a large bowl. Pour orange juice mixture over the cherries. Stir gently to combine.

Cut a piece of parchment paper** to fit the bottom of a round cake pan.*** Place in bottom of pan

Spread the cherries over the parchment paper.

Bake at 350 degrees until liquid thickens and reduces to a syrupy consistency, approximately 40-50 minutes.

Remove from oven.

Set aside to cool.

Mix flour, baking powder, baking soda, cardamom, and date sugar in a large bowl.

Mix sourdough starter, orange juice, flax seed mixture, and cashew butter in another bowl.

Add liquid ingredients to dry ingredients. Mix well.

Once cherries are cool, evenly spread the batter over cherries.

Bake at 350 degrees for 55 minutes or until a toothpick inserted in the middle comes out dry.

Let cool for 10 minutes or so but not too long. Cherries should still be warm when it is unmolded.

To unmold cake, run a knife around the edges of the cake. Invert over a cooling rack. If the cake doesn’t unmold immediately, gently tap the bottom of the pan and/or pull the pan up slowly to see if that releases it.

Slowly peel off the parchment paper.

Serve.

Store leftovers in the refrigerator.****

* I used the sourdough starter because I have it on hand. I like the effect, but I'm sure you could make it without it if you don't keep a sourdough starter. You would need to increase the amount of cashew milk though.

** The parchment paper is essential to this recipe. It keep the cherries from sticking to the bottom of the pan.

*** Obviously I used my iron skillet for this. I like to bake in my iron skillet, and this cake turned out so good I'll probably just continue to make it in my iron skillet.

**** Can be served cold or warmed up in the oven.

Note: I use organic ingredients whenever possible.

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