Tart cherries with nutty hazelnuts, a rich, buttery amaretto caramel, and dark chocolate make this upside-down cake a dessert that will wow your guests.
An upside-down cake for tart cherry lovers.
If you’ve followed me for a while, you know I love a cherry upside-down cake. My maraschino-based Cherry Garcia Upside-Down Cake has become one of my most beloved upside-down cakes with readers. It’s an unapologetically bright red, sweet, and syrupy.
This version with tart cherries and amaretto is the slightly more grown-up counterpart. Don’t get me wrong. I still very much love maraschino cherries, and I will defend them until the day I die. But tart cherries deserve a moment in the spotlight, too. Instead of the candy-esque maraschinos, this recipe uses canned tart cherries for a deeper, more balanced flavor and slightly less sweet. If you’re someone who loves cherries but finds the flavor of maraschino cherries off-putting or too saccharine, this variation might be for you. The tartness of the tart cherries pairs so well with the rich amaretto liqueur, making this cake perfect for entertaining or for snacking on throughout the week.
Amaretto is used through both the caramel and the batter, adding a subtle, nutty almond warmth that enhances the cherries without overpowering them. Chopped hazelnuts add a nice crunchiness, while dark chocolate melts into the cake, creating little pockets of richness throughout each bite. This upside-down cake offers a flavor profile that feels so sophisticated and dinner-party ready.
How to make this Tart Cherry Upside-Down Cake
Canned, pitted tart cherries make this cake even easier since you have very little fruit prep.
What You Need
- Fruit layer: Canned pitted tart cherries, cornstarch, and granulated sugar
- Amaretto caramel: Butter, light brown sugar, amaretto liqueur, and heavy cream
- Cake batter: raw hazelnuts, all-purpose flour, powdered buttermilk, baking powder, salt, butter granulated sugar, egg, amaretto liqueur, whole milk, and dark chocolate
- For serving: Homemade whipped cream and crushed hazelnuts
How to Make It
Step 1: Make the caramel.
Melt butter, stir in brown sugar, then whisk in amaretto and cream. Simmer briefly, pour into a greased 9-inch cake pan, and chill until set.
Step 2: Prepare the cherries.
Toss the drained tart cherries with cornstarch and sugar until evenly coated.
Step 3: Mix the dry ingredients.
Sift together flour, powdered buttermilk, baking powder, and salt.
Step 4: Cream the butter and sugar.
Beat butter and sugar until light, then mix in the egg.
Step 5: Finish the batter.
Alternate adding dry ingredients, amaretto, and milk. Mix just until combined, then fold in hazelnuts and chopped dark chocolate.
Step 6: Assemble.
Spread the cherries over the chilled caramel. Spoon the batter evenly over the top and smooth.
Step 7: Bake.
Bake at 350ºF until a toothpick inserted in the center comes out clean, about 45 to 50 minutes.
Step 8: Cool and flip.
Let stand for about 1 hour, then invert onto a plate while still slightly warm. Serve with whipped cream and a sprinkle of crushed hazelnuts.
FAQ
Can I use frozen tart cherries instead of canned?
Yes. Thaw and drain them well before tossing with cornstarch and sugar.
What if I don’t have amaretto?
You can substitute ½ teaspoon of almond extract for the batter and 1 teaspoon for the caramel.
Can I skip the hazelnuts?
Yes. The cake will still work without them, though you’ll lose some texture and nuttiness.
How do I store it?
Store in the refrigerator, covered, for up to 3 days. Bring to room temperature before serving.
If you really want to take it over the top, make homemade whipped cream with a few spoonfuls of powdered sugar, then add a few splashes of amaretto as you beat it to stiff peaks. This will give you a stabilized, aromatic whipped cream that tastes amazing on the cake.
Tart Cherry Upside-Down Cake
Ingredients
Tart cherries:
- 1 (14.5-ounce) can pitted tart cherries (drained)
- 1 tablespoon (7 g) cornstarch
- 1 tablespoon (12 g) granulated sugar
Amaretto caramel:
- 4 tablespoons (57 g) butter
- ½ cup (100g) light brown sugar
- 2 tablespoons (30 ml) amaretto liqueur
- 2 tablespoons (30 g) heavy cream
Batter:
- ¼ cup (35 g) raw hazelnuts (roughly chopped)
- 1 tablespoon (7 g) all-purpose flour
- 1 cup (120 g) all-purpose flour
- 1 tablespoon (7 g) powdered buttermilk
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons (57 g) butter (room temperature)
- ½ cup (100 g) granulated sugar
- 1 egg
- 2 tablespoons (30 ml) amaretto liqueur
- ½ cup (120 ml) whole milk
- 1½ ounces (42 g) dark chocolate (finely chopped)
For serving, optional:
Instructions
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons (57 g) of butter in a small pot over medium heat. Once melted, add ½ cup (100 g) of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Turn the heat to low and add 2 tablespoons (30 ml) of amaretto liqueur and 2 tablespoons (30 g) heavy cream. Whisk until smooth and simmer for 1 minute. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Prepare the cherries:
- Transfer the drained tart cherries to a bowl with 1 tablespoon (7 g) cornstarch and 1 tablespoon (12 g) granulated sugar. Stir gently until evenly coated.
Make the batter:
- Sift 1 cup (120 g) of all-purpose flour, 1 tablespoon (7 g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons (57 g) of room temperature butter and ½ cup (100 g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add 2 tablespoons (30 ml) amaretto liqueur and half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk. Beat until just combined. Don’t over-mix!
- Fold in the chopped chocolate and hazelnuts until just incorporated.
Assemble the cake:
- Remove the cake pan from the refrigerator. Pour the cherries over the caramel layer and arrange them into an even layer. Pour the batter over the cherries and smooth it out with the back of your spatula.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.
Flip the cake:
- Place a large plate over the cake pan and carefully invert the cake onto the plate.
To serve:
- Slice the cake into pieces and finish with a dollop of fresh whipped cream and a sprinkle of crushed hazelnuts. Enjoy!
Insanely good!
Yay! I’m so happy to hear that!