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Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.
Arrange a rack in center of oven; preheat to 425°. Take this time to assemble all your ingredients and do your prep. Melt ½ cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don’t have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It’ll all melt together as it bakes.
Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40–50 minutes. Let cool. Reduce oven temperature to 350°.
Whisk 2 cups flour, 2 tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda, and 1 cup sugar in a large bowl.
Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it’s okay if butter has re-solidified; go ahead and scrape it in there).
Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
Carefully dollop large spoonfuls of batter over fruit (it’s okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45–55 minutes.
Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
Whisk remaining 1 cup sour cream with 1–2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.
One-Bowl Upside Down CakeReviews SectionI made this with fresh cherries I picked a roadside stand in Wisconsin. To combat the tartness I subbed the lemon for unfiltered apple juice and a splash of bourbon. I also added vanilla to the cake. I baked mine in a Lodge cast iron and got no spill. I highly recommend this recipe, its literally the easiest thing. Be smart, make substitutions, go wild. Thanks Claire.uggghhhhhhChicago, IL07/27/20Gonna try this. For those of you who don't like the step=by=step video, there's a print button at the bottom of the photo on the right. I'm sure it'll be delicious.AnonymousJackson, MS05/18/20Very easy and delicious recipe. Made this with frozen cherries. I didn't have a round pan with high sides so used my ceramic Le Creuset dutch oven and it worked seemingly perfectly. No issues with sticking. Took a little longer to bake than 55 min, maybe a little over an hour. Love the lemon in this and maybe would up the lemon zest, but overall great recipe.AnonymousCalifornia05/10/20Did I miss something? Nowhere in the recipe does it say what size cake pan to use. BIG difference, especially since it says that the batter will overflow if the pan is too small.Emily RomeAtlanta GA, USA (ATL)04/05/20What a pain in the bottom it was READING this recipe?!?! Why can't the recipe be first instead of the annoying photos of equipment and the chatter? And, the way this recipe was written - for a 6-year-old.I will try it because I enjoy upside-down cakes, but I rewrote the recipe so I could print it out without all the unnecessary, cutesy directions.I made a blueberry version for a Christmas luncheon. Like others, I had a fairly large sunken area in the middle but the cake was delicious and moist. I covered the hole with some homemade stabilized whipped cream and everyone LOVED IT!.I knew I might have leakage, using a springform pan, so I baked it on a foil lined tray - no issues. Our friends who don't like overly sweet "American" cakes really enjoyed this dessert. I will definitely make it again, perhaps with another frozen fruit in the future. Living in Kenya, it is always unpredictable what kind of frozen fruit I'll find in the stores.cathyinafricaAmerican living in Kenya12/25/19I baked both a cherry and a blueberry cake, the cherry one in an 8.5” glass round pan, and the blueberry one in an 8.5x11” rectangular glass pan. Although each of the cakes sank horribly in the middle, each also turned out incredibly delicious! Similar to another commenter, I made the berry portion in advance (due to time constraints) and there wasn’t a problem. As to the sinking in the middle, that may be the fault of the glass pans, or the fault of using yogurt/eggs that weren’t quite room temperature, or any other number of things. The point is: it’s delicopus and EXTREMELY easy, too. (Personally, I enjoyed the cherry one more. The blueberries had too much sweetness, and the sourness of the cherries really helped balance things out.)kylhansenSanta Barbara, CA09/21/19Baking this cake was an adventure. I made it for my brother's 9th birthday, and he requested raspberries instead of cherries. No big deal, right? WRONG. The cooked raspberries aren't dense enough to hold up the very thick batter, so they just spread to the edges and BURNED. Tried again with cherries as directed, and everything worked fine. I would say that the amount of cherries is slightly less than expected, meaning the cake wasn't fully covered.AnonymousColumbia, SC08/19/19One of those reliable and versatile recipes that I will come back to again and again.Previous review is right - do NOT use a springform pan!!I swap the sour cream for whole Greek yoghurt and it still has a great texture.brilliant easy cake thanks Claire!Forget the other pans and go straight for a deep cast iron pan! You get a pan deep enough that doesn’t leak. It gets the sides of the cake wonderfully crisp. Great recipe!HelliewigglesAlbuquerque, NM03/20/19DO NOT use a springform pan! Mine leaked within minutes. Fortunately I had a tray underneath it. Not sure that a professional cook would try to whisk what is essentially biscuit dough.Easy & delicious recipe. I used dark, tart cherries since that's what I had in the freezer. I made the cardinal mistake of not measure the cherries so they didn't quite cover the entire top of the cake after they reduced down. Next time, I'd definitely add more cherries. I also used lime juice, as suggested by Carla Lalli Music in another post about this recipe, and the cherry-lime combination was superb!Easy and great tasting cake with lemon flavor. The sour cream with sugar gave a nice tart addition.jaywebblPlano, TX04/19/18An easy recipe to follow. As I did not have time to make it in one night, we reduced the fruit the first night and composed and baked the cake the second night. With cherries and peaches... it was beautiful and DELICIOUS. Thanks :)Love this recipe. It's so simple, not too sweet, and I already had everything I needed (I used frozen blueberries). I didn't have enough sour cream to make the topping, so I made whipped cream instead. We served it a little warm with cold, fresh whipped cream and it was SO GOOD. It makes for a great coffee cake, too. Ideal for a holiday breakfast or brunch. I may even try this in a loaf pan, the cake has a muffin-like texture and flavor.AnonymousRochester, NY04/04/18This tastes like prunes on top of cornbread, and not in a good way.Huge, extremely messy disaster. Link takes you to regular 9" round. Too shallow, leaked. Springform deep enough, but leaked. Only way to save recipe was to pour remaining liquid into saucepan to reduce. Instructions call for whisking the batter. It is not whiskable, but thick lumpy and stiff. In the end, I've dumped it all into a bundt pan and am hoping for the best, while I go wash every pan, bowl, and utensil in my kitchen. I am exhausted. I hope it tastes good.Hi. Will this recipe work with canned pineapples rings instead of frozen fruit?ThanksI bake, like, NEVER, and I was super happy with this recipe. Low effort, big payoff. Definitely want to try it with blueberries!! Used the leftovers to make bread pudding mmmmmmmm
59 Ridiculously Easy Cake Recipes for Beginners
Baking a cake from scratch might seem overwhelming, but with the right recipe it can actually be stress-free and fun. There are plenty of easy cake recipes that are straightforward and simple. Here, we've gathered up an all-star collection of easy cakes, including buttery pound cakes, 3-ingredient cakes, no-bake cheesecakes, classic Bundts, and so much more. Read on to discover 59 ridiculously easy cake recipes for beginners.
Brown Butter Wedding Cookies from Bon Appetit
Could these be any cuter? You only need six ingredients for these elegant little cookies—and since the recipe is incredibly straightforward you can easily double the ingredients and make an extra batch to keep or give away to someone deserving.
POPULAR TRAY BAKES
- Retro Sprinkle Cake (a.k.a School Dinner Cake)
- Old fashioned Tottenham Cake
- Apple sponge cake (a.k.a Eve&rsquos pudding)
- Best Chocolate Cake Traybake EVER
HAVE YOU MADE MY PINEAPPLE UPSIDE DOWN CAKE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
You could probably use organic cane sugar in place of white sugar, however, I haven’t tested this myself.
You can use any flavour of tea you like — chai, jasmine, or green tea could be nice options.
Full-fat sour cream is a good substitution for Greek yogurt.
I use whole milk in this recipe, but I think buttermilk would work too.
A neutral oil like vegetable or canola is best for this recipe. You can use any oil you like but the cake may not stay as moist as it will with the two mentioned.
Orange blossom water is a lovely subtle and floral substitution for vanilla.
Try light spelt flour at a 1:1 ratio for a whole grain option.
Use any fresh or frozen berries you like for the glaze. Raspberries or blueberries would both be wonderful.
- ½ cup butter, softened
- ⅓ cup masa harina
- ¼ cup water
- 1 ½ cups frozen whole-kernel corn, thawed
- ¼ cup cornmeal
- ⅓ cup white sugar
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Watch us make Easy One-Bowl Apple Cake Recipe:
This is the easiest, least messy version of apple cake you’ll ever make. It’s truthfully so moist, tender, and tasty that it doesn’t have to have the luscious cream cheese drizzle. This cake is good enough to stand on its down. That being said…who doesn’t want luscious cream cheese drizzle??
I routinely keep a Ziploc baggie of this easy, fool-proof cream cheese frosting in the fridge because this frosting is a social butterfly and makes friends with all the treats. It takes this already irresistible apple cake and takes it over the top.
I’ll concede that sounds a little bit braggy. I’m trying to stay humble about this cake, but I’m maybe not quite succeeding. 😇
You just have to bake it up and see for yourself. Dessert or breakfast. You choose.
If you make this recipe or any others from our collection, don’t forget to show it off on Instagram. Hashtag it #chewoutloud so we can see your awesomeness!
One-Bowl Pineapple Upside Down Cupcakes
It’s CUPCAKE time! I have been on a big pineapple kick lately and Lyla is all about it. I have been buying a lot of fresh pineapple and we can eat a whole pineapple in a day. No joke.
Ellie isn’t so much into the pineapple…but she was once it was in cake. Big surprise. That girl is going to turn into a dessert. I swear. I think this Halloween I need to dress her as a cupcake. It’s fitting!
These cupcakes are a “one-bowl” dessert – meaning you only need one bowl to make them. Does anyone else get super excited when you see a recipe is made in one bowl?? I absolutely love when I get to bake and not wash a billion things.
I seriously can’t wait till the girls are old enough to be my little dish washers and then I can bake without having to do the cleanup. Wait — who am I kidding? I am way too much of a control freak to let them wash my good mixing bowls. (My mom got me these mixing bowls for Christmas and they are amazing – love that they don’t move with the silicone bottom!)
These cupcakes would be adorable made in a mini bundt pan. I used a traditional cupcake pan because a friend had borrowed my mini bundt pan, however I really think it would make these even more adorable!
These One-Bowl Pineapple Upside Down Cupcakes are just like the classic version — a sweet dense cake with a brown sugar caramelized pineapple topping.
Being in individual mini cake sizes makes them more adorable and easier to serve at a party. I like topping them with whip cream and an extra cherry – but it’s definitely optional and not a must!
Head on over to Dixie Crystals for the RECIPE: One-Bowl Pineapple Upside Down Cupcakes
Ingredients Needed for Banana Upside Down Cake
This Banana Upside Down Cake is a simple, one bowl recipe that’s ready in less than an hour. The caramelized banana and brown sugar topping gives the buttery cake the perfect amount of flavor. And you’ll never guess that this was made from a cake mix, which makes this dessert extra easy!
Here’s what you’ll need to make this moist banana cake:
- Unsalted butter
- Light brown sugar
- Yellow cake mix (or butter cake mix)
- ⅓ cup butter, cut up
- 6 very smalls red cooking apples (1-1/4 to 1-1/2 pounds total)
- ⅓ cup packed brown sugar
- 1 ⅓ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅔ cup milk
- ¼ cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- Cinnamon or vanilla ice cream (optional)
Preheat oven to 350 degree F. Place the 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven about 5 minutes or until butter is melted. Halve apples remove stems. Using a melon baller or small spoon, scoop out apple cores.
Sprinkle brown sugar over melted butter stir to combine. Spread evenly over bottom of pan. Arrange nine of the apple halves, cut sides down, in butter mixture. Bake for 10 to 15 minutes or until butter mixture is bubbly.
Meanwhile, peel and coarsely shred the remaining three apple halves set aside. In a medium bowl, stir together flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, the 1/4 cup softened butter, the egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Gently spoon batter over apple halves in pan, spreading evenly (some apple may still be exposed and some butter mixture may come to the surface).
Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes.
Using a sharp knife or narrow metal spatula, loosen edges of cake from sides of baking pan. Carefully invert onto a serving platter. Spoon any butter mixture remaining in pan onto cake. Cool for 20 minutes more. Serve warm. If desired, serve cake with ice cream. Makes 9 servings.