Cherry Cake Recipe with Clotted Cream

Upside-down cherry cake

Name: Upside-down cherry cake
Total time: 1 h 15 min
Yield: Serves 8-10
Ingredients: 250g butter softened; 50g cherry jam; 500g cherries pitted; 250g golden caster sugar; 4 medium eggs; 200g plain flour; 1 tsp baking powder; 100g ground almonds; 1-2 tsp rose water; 1 lemon plus 1 tbsp juice; 2 tbsp milk; to serve milk

Published: June 7, 2016 at 10:17 AM

Save recipe

Serves 8-10

A little effort

Total time: 1 hr and 15 mins

+ cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This recipe for upside-down cherry rose cake with clotted cream looks impressive and tastes great but is easy to make - perfect for entertaining

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for upside-down cherry cake, then check out our cherry clafoutis, classic cherry cake and cherry madeira cake. Now try our strawberry cake, peach cake and more summer cake recipes.

Ingredients

Nutrition

250g butter

softened
50g cherry jam
500g cherries

pitted
250g golden caster sugar
4 medium eggs
200g plain flour
1 tsp baking powder
100g ground almonds
1-2 tsp rose water
1 lemon

plus 1 tbsp juice
2 tbsp milk
to serve milk

Nutrition: per serving

kcal490
fat28.3g
saturates14.1g
carbs50.3g
sugars34.6g
fibre1.5g
protein7.8g
salt0.7g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Spread 50g of the softened butter over the base of a 20cm springform cake tin, then spread the jam on top. Arrange the cherries in a single layer so they’re tightly packed.
step 2

For the batter, put the remaining 200g of butter in a big mixing bowl with the sugar and beat with an electric whisk until pale and fluffy. Beat in the eggs, one at a time, then tip in the flour, baking powder, almonds, rose water, lemon zest and juice, and milk. Stir until smooth, then gently spoon over the cherries. Bake for 1 hour or until a skewer poked into the centre comes out clean.
step 3

Let the cake cool for 15 minutes in the tin, then sit a serving plate on top and invert to turn out the cake. Eat warm or cold, cut into wedges and served with clotted cream or crème fraîche.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue