I love this Easy One-Bowl Upside-Down Cake because I can make it using ingredients that I have in my store cupboard or freezer so I don’t need to go to the grocery store if I am in a sudden mood for cake! I always have a few bags of frozen cherries or blueberries that I can use to make this delicious cake.
As well as tasting really delicious, this easy one-bowl upside-down cake is very easy to make too! Start by mixing frozen fruit with sugar, lemon juice and melted butter in a baking pan. Bake until the juices are bubbling. Mix dry and wet ingredients together to make a batter. Pour the batter over the fruit and bake in the oven. Remove the cake from the pan and leave to cool completely. Serve with sweetened sour cream. Yum!
To make Easy One-Bowl Upside-Down Cake, you will need the following ingredients:
Preheat the oven to 425 ºF. Place a rack in the center of the oven.
Place ½ a cup of butter in a small bowl and melt in a microwave or in a saucepan over medium heat. Leave to cool.
Grate lemon zest finely and squeeze 2 tablespoons of juice from the same lemon. Set to one side.
Brush one tablespoon of the melted butter around the bottom and sides of the baking pan. Line the bottom of the baking pan with parchment paper.
Place the 2 bags of fruit in the bottom of the baking pan with 4 tablespoons of sugar, 2 tablespoons of lemon juice, and 2 tablespoons of melted butter and toss well.
Place the pan in the oven to bake. Gently shake the pan halfway through cooking. Cook for about 40-50 minutes, until the fruit juices are thick and bubbling. Remove from the oven and leave to cool. Reduce the oven temperature to 350 °F.
Place 2 cups of flour, 2 teaspoons of baking powder, ½ a teaspoon of salt, ¼ teaspoon of baking soda and 1 cup sugar in a large bowl. Mix well.
Beat 3 eggs with 1 cup sour cream, 2 teaspoons of lemon zest and the remaining 5 tablespoons of melted butter. Pour these wet ingredients into a well in the center of the dry ingredients.
Whisk the wet mixture in ever-growing circles outward until the wet and dry ingredients are fully incorporated and the batter is smooth.
Place large spoonfuls of batter over the fruit in the baking pan and gently smooth the surface.
Place the cake in the oven and bake for 45–55 minutes until the top is a golden brown color and a skewer inserted in the center comes out clean
Leave the cake in the pan for 10 minutes. Use a paring knife to loosen the cake from the edges of the pan. Place a serving plate over the pan and invert. Lift the baking pan away from the cake and peel off the parchment paper. If some of the cherries remain stuck to the parchment, place them back in the cake. Let the cake cool completely before serving.
Mix the remaining cup of sour cream with 1–2 tablespoons of sugar in a bowl.
Serve slices of this cake with a dollop of sour cream on top.
This Easy One-Bowl Upside-Down Cake is a tasty yet simple cake you can make from your store cupboard! Try making this soon and don’t forget to tag #cookmerecipes in your social media baking posts!
My kids actually helped me make this everyone was very pleased with how it turned out to be :)
Wow, this was delicious and easy.
Was for sure easy just as the description says and tasted fantastic.
No bake cheesecakes are easier and much more flavorful.
Vegetarian Recipes
