Cherry Cornmeal Upside-Down Cake
This post may contain affiliate links. Read my full disclosure policy.
A luscious cherry topping and tender buttery cake—this upside down cake is the true definition of “the cherry on the cake!”
An upside-down cake is an old-fashioned dessert baked “upside-down” with butter, sugar, and fruit on the bottom of the pan. Once baked, it’s inverted to reveal caramelized fruit on top. While this type of cake works with any seasonal fruit, this version—adapted from Bon Appétit and Yossy Arefi via Bake From Scratch—truly redefines “the cherry on the cake.” As it bakes, cherry juices and brown sugar caramelize into a luscious sauce that soaks into the cake, while cornmeal lends a delicate texture reminiscent of sweet, cakey cornbread.
A 10-Inch cast iron skillet is ideal for this cake, as it creates delicious caramelized edges, but if you don’t have one, a 9- or 10-inch springform pan will work nicely too.
What You’ll Need To Make Cherry Cornmeal Upside-Down Cake
- Cherries: Fresh cherries work best, but frozen cherries can be used if thoroughly thawed and drained.
- Dark Brown Sugar: Sweetens the topping and caramelizes with the butter for a rich, sticky topping.
- Balsamic Vinegar: Adds a subtle tang to balance the sweetness and enhance the cherry flavor.
- Unsalted Butter: Adds richness to both the caramel topping and the cake batter.
- Cake Flour: Provides a light, delicate texture for the cake.
- Cornmeal: Adds a subtle nuttiness and a slightly crumbly, cornbread-like texture.
- Baking Powder and Baking Soda: Leaven the cake for a soft, airy texture.
- Granulated Sugar: Sweetens the cake and helps create a light, fluffy crumb.
- Eggs: Provide structure, moisture, and richness to the cake.
- Vanilla and Almond Extracts: Add warm, aromatic notes that complement the cherries and cake.
- Whole Buttermilk: Adds moisture and a slight tang, ensuring a tender, flavorful cake. If you don’t have buttermilk, thin plain Greek or regular yogurt with milk to a thick, pourable consistency as a substitute.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by pitting the cherries. I use the Leifheit Cherry Stoner—makes it quick and easy!
In a 10- to 11-inch ovenproof skillet with 2-inch-high sides, combine the butter, brown sugar, vinegar, and salt over medium heat.
Stir until the butter melts and the sugar dissolves, a few minutes.
Add the cherries and bring to boil for about 30 seconds. Remove the skillet from the heat.
In a medium bowl, add the flour, cornmeal, baking powder, baking soda, and salt.
Whisk to combine and set aside.
Beat the butter and sugar on medium-high speed until light and fluffy.
Beat in the eggs one at a time.
Beat in the vanilla and almond extracts. Then add one-third of the flour/cornmeal mixture and mix until just combined.
Mix in half of the buttermilk, followed by another third of the flour/cornmeal mixture, the remaining buttermilk, and finally the remaining flour/cornmeal mixture.
Scrape the sides of the bowl to be sure the batter is evenly mixed.
Transfer the batter to the skillet over the cherries.
Spread the batter evenly over the cherries.
Place the skillet on a baking sheet and bake until the top is set and golden brown, about 45 minutes. Cool the cake in the skillet on a rack for about 15 minutes.
Place a platter over the skillet and invert the cake.
Cut the cake into wedges and serve warm or room temperature with vanilla ice cream or whipped cream. The cake is best served fresh on the day it is baked, but leftovers will keep in a covered container at room temperature for up to 2 days; freeze for longer storage.
You May Also Like
Cherry Cornmeal Upside-Down Cake
A luscious cherry topping and tender buttery cake—this upside down cake is the true definition of “the cherry on the cake!”
Ingredients
For the Topping
- 4 tablespoons unsalted butter
- ⅓ cup (packed) dark brown sugar
- 2 teaspoons balsamic vinegar
- ⅛ teaspoon salt
- 1¼ lbs cherries (about 4 cups), stemmed and pitted
For the Cake
- 1⅓ cups cake flour, spooned into measuring cup and leveled off (see note)
- ½ cup cornmeal (medium-grind)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup whole buttermilk (see note)
For Serving
- Vanilla ice cream or sweetened whipped cream (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil (the purpose of the baking sheet is to catch any caramel drips).
- Make the Topping: In a 10- to 11-inch ovenproof skillet with 2-inch-high sides (preferably cast iron), combine the butter, brown sugar, vinegar, and salt over medium heat. Stir until the butter melts and the sugar dissolves, a few minutes. Increase the heat to high; add the cherries and bring to boil for about 30 seconds. Remove the skillet from the heat.
- Make the Cake: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, scraping the sides of the bowl as necessary, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts.
- With the mixer on low, add one-third of flour/cornmeal mixture and mix until just combined. Mix in half of the buttermilk, followed by another third of the flour/cornmeal mixture, the remaining buttermilk, and finally the remaining flour/cornmeal mixture. Scrape down the sides of the bowl. Spoon the batter over the cherries in the skillet and spread evenly over top to cover the cherries.
- Place the skillet on the prepared baking sheet and bake until the top is set and golden brown, about 45 minutes. Cool the cake in the skillet on a rack for about 15 minutes. Place a platter over the skillet and carefully invert to remove the cake. If necessary, rearrange any cherries that may have become dislodged (if any cherry "goo" sticks to the pan, you can use a butter knife to spread it back over the cake). Cut the cake into wedges and serve warm or room temperature with vanilla ice cream or sweetened whipped cream (optional), if desired. The cake is best served fresh on the day it is baked, but leftovers will keep in a covered container at room temperature for up to 2 days.
- Note: Cake flour gives the cake a much lighter, more delicate texture than all-purpose flour. If you don’t have any on hand, you can make your own by replacing 2 tablespoons + 2 teaspoons of the all-purpose flour with cornstarch.
- Note: If your store doesn’t carry whole buttermilk (or you don't want to buy a whole carton), use plain Greek or regular yogurt thinned with milk to a thick but pourable consistency.
Nutrition Information
Powered by 
- Per serving (10 servings)
- Calories: 358
- Fat: 16 g
- Saturated fat: 9 g
- Carbohydrates: 51 g
- Sugar: 28 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 269 mg
- Cholesterol: 76 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’d love to try this for the holidays as part of prepared meals I give as gifts. Any advice for freezing the cake?
Hi Kendra, After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap and freeze for up to 3 months. Thaw overnight on the countertop before serving (or gifting). 😊 Hope your recipients enjoy!
Hi Jenn! I made this recipe with cherries once and love it . I was wondering if I can do it with blueberries? Should I change something ? Thanks !
Taline
Hi Taline, So glad you like the cake! I’ve never made it with blueberries, so I can’t say for sure, but I think it would work and don’t think you’d need to make any other changes. Please LMK how it turns out if you try it!
Hi Jenn! Yes I made it with blueberries and it was just as good ☺️!
Thank you!
Taline
So glad it came out nicely — thanks so much for reporting back! 😊
This recipe sounds amazing. When I toggle between metric and cup measures, the measurements do not switch from cup measurements, only the oven temperature changes, so I know the toggle switch is doing something. Could the metric measurements be added when time permits? Thank you.
Hi Kathy, I just added the metric conversions. Hope you enjoy the cake!
If using a springform pan should you make butter mixture in separate pan and transfer to baking pan?
Thanks,
Chris
Hi Chris, yes that’s correct. Please LMK how it turns out!