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Upside-Down Pistachio Cherry Cake

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  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 6-8 servings 1x
  • Category: Cakes and Pies
  • Cuisine: French recipes

Easy upside-down cherry cake with crusted pistachios and deliciously flavored with rum. The perfect summer dessert!

Ingredients

Scale
  • 2 cups (500g) pitted cherries
  • 3/4 cup (150g) cane sugar
  • 2 Tablespoons rum
  • 1/2 vanilla pod, seeds
  • 4–5 Tablespoons non-salted pistachios (+ extra for serving)
  • 1/2 cup (120g) salted butter
  • 1 large egg
  • 1 orange, juice and zests
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder

Instructions

  1. Preheat the oven to 350°F (180°C). Line a 11 x 7-inch (28 x 18 cm) baking pan with parchment paper.*
  2. Cook the pitted cherries with their juice in a non-stick frying pan with 1/4 cup (40g) of the sugar, one Tablespoon of rum and the vanilla seeds for about 5-10 minutes. Once ready, cover the bottom of the baking pan with the fruits.
  3. Roast the pistachios for a few minutes in a non-stick frying pan, then roughly chop in a food processor.
  4. Mix the butter with the remaining sugar (1/2 cup, 110g) until the mixture becomes foamy. Stir in egg, orange juice, grated zest, and the remaining Tablespoon of rum. Fold in the flour with the baking powder, in two additions. Mix well.
  5. Pour the batter on top of the cherries in the pan, then distribute the pistachios on the top making sure they are well encrusted in the dough.
  6. Cover with aluminum foil (to prevent pistachios from burning) and bake for 25 minutes. A toothpick should come out clean.
  7. Remove from the oven and let sit for a few minute. Then pass a knife around the edges of the pan and turn the cake upside down on a serving dish. Decorate with extra pistachios.

Notes

* you can use individual ramekins instead if you wish. In this case, skip the parchment paper and grease the ramekins with butter before using them.

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