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Buckwheat Cherry Upside-Down Cake Recipe

Buckwheat Cherry Upside-Down Cake Recipe
I just can’t get enough buckwheat lately. I love how its versatile flavor beautifully blends with butter and other fats, and how buckwheat takes on the sweet juiciness of seasonal fruits so readily. So for a recent family gathering, I knew a buckwheat upside-down cake would be a fantastic use for a spare pint of cherries I had kicking around.

A little sweet and nutty, this moist cherry upside-down cake recipe makes for an excellent summer dessert, and an even better summer breakfast. Head below for our simple step-by-step recipe!

  • Pit the Cherries 1 of 9
    pitting-cherries
  • Toss the Cherries with the Caramel 2 of 9
    cherry-bowl
  • Assemble the Dry Ingredients 3 of 9
    photo-31
  • Assemble the Wet Ingredients 4 of 9
    photo-21
  • Fold Together 5 of 9
    photo-45
  • Spoon the Cherries into Prepared Cake Pan 6 of 9
    photo35
  • Spoon Batter onto the Cherries 7 of 9
    photo-51
  • Smooth Batter 8 of 9
    photo-61
  • Bake, Cool, Flip, Slice, and Serve! 9 of 9
    cherry-upside-down-cake

This recipe works best with whole pitted Bing cherries. Use your cherry pitter or pick one up. (They’re wonderful for olives too.)

Buckwheat Cherry Upside-Down Cake (adapted from Apt. 2B Baking Co. via Orangette)
makes one 8 inch round cake

Preheat the oven to 375 degrees. Line the bottom of an 8″ cake pan (if you have a spring form pan, use it) with a parchment round and butter everything liberally.

for the cherry topping
3 tablespoons unsalted butter
1/3 cup brown sugar
1 1/2 cups cherries, washed and pitted
pinch of salt

In a wide saucepan, melt the butter over medium-high heat. As the butter starts to turn a light brown, stir continuously, turn heat to medium, and add the sugar. Cook for 1 – 2 minutes more, until the sugar has dissolved and everything is a deep caramel brown. Drizzle caramel over the cherries and set aside while you prepare the batter.

for the cake
1/2 cup all-purpose flour
1/2 cup buckwheat flour
6 tablespoons sugar (I used turbinado sugar)
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup buttermilk, room temperature
1 egg, room temperature
3 tablespoons butter, melted and cooled
zest of 1 orange
1 teaspoon vanilla extract

In a large bowl, combine the flours, sugar, baking soda, and salt. In a smaller bowl gently whisk together the buttermilk, egg, butter, orange zest, and vanilla extract. Fold the wet ingredients into the dry.

Spoon the cherry caramel onto the bottom of the prepared baking sheet, spreading them out evenly. Pour in the batter and use a spatula to smooth it out. If using a spring form pan, set on a rimmed baking sheet, otherwise place the pan directly in the oven.

Bake for 35 – 45 minutes, or until a toothpick inserted in the very center comes out with just a few crumbs attached. Keep in mind that cook times can vary based on the juiciness of the fruit involved and it is the center of the cake that will firm up last. Check after 30 minutes, and continue to monitor the cake in 5 minute increments.

When the cake is cooked through, remove it form the oven, cool for 10 minutes and flip onto a cake platter. Allow the cake to cool at least 30 more minutes before digging in.

More from Brooklyn Supper on Babble:
24 Sweet Breakfasts Made with Fresh Summer Berries
21 Reduced-Guilt Chocolate Cake Recipes!
An Easy Black & Blueberry Buckwheat Pancake Recipe

Read more from Elizabeth and Brian on Brooklyn Supper.
Follow Brooklyn Supper on Facebook and Twitter for updates.
Don’t miss the latest from Babble Food Like Us on Facebook!

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