Best One Bowl Upside Down Cake Recipes

EASY ONE-BOWL CHERRY UPSIDE-DOWN CAKE

Steps:

• Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 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°F.
• Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 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 CAKE

Steps:

• Preheat oven to 375 degrees F. Line a 9" x 2" round cake pan with parchment and grease with butter.
• Whisk flour, baking powder, baking soda, 3/4 teaspoon salt, and sugar in a large bowl. Make a well in the center and add eggs, sour cream, lemon zest, and 3 tablespoons melted butter. Whisk until combined. Batter will be thick.
• Scatter remaining 4 tablespoons cubed butter and brown sugar on the bottom of pan. Drizzle with honey and top with peaches and blackberries. Season lightly with salt. Transfer batter to cake pan and smooth top. Transfer to oven and bake until cake is golden and a toothpick inserted in the center comes out clean, about 55 minutes.
• Let cool 10 minutes, run a knife around the edges of the pan, and invert onto a serving platter. Serve, with lightly whipped cream, if desired.

ONE-BOWL UPSIDE-DOWN CAKE

Steps:

• * Heat oven to 350° F. Melt butter in 8 x 8-inch baking dish in oven. Remove and sprinkle brown sugar and liqueur or sherry evenly over butter. Arrange fruits in an attractive pattern in pan cool. Batter:*Measure flour, sugar, baking powder, and salt into mixer bowl add butter or margarine, milk, egg, lemon rind, and juice. Beat for 4 minutes at medium speed. Scrape sides and bottom of bowl frequently. Carefully pour batter over fruit. Bake for 40 minutes or until tests done. Turn upside down on serving plate leave pan over cake for 10 minutes. Serve warm with sweetened whipped cream or vanilla ice cream.