Try this recipe for upside-down cherry cake, then check out our classic cherry cake, strawberry cake, peach cake and more summer cake recipes.


  • 250g butter, softened
  • 50g cherry jam
  • 500g cherries, pitted
  • 250g golden caster sugar
  • 4 medium eggs
  • 200g plain flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 1-2 tsp rose water
  • 1 lemon, plus 1 tbsp juice
  • 2 tbsp milk
  • to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Spread 50g of the softened butter over the base of a 20cm springform cake tin, then spread the jam on top. Arrange the cherries in a single layer so they’re tightly packed.

  • STEP 2

    For the batter, put the remaining 200g of butter in a big mixing bowl with the sugar and beat with an electric whisk until pale and fluffy. Beat in the eggs, one at a time, then tip in the flour, baking powder, almonds, rose water, lemon zest and juice, and milk. Stir until smooth, then gently spoon over the cherries. Bake for 1 hour or until a skewer poked into the centre comes out clean.

  • STEP 3

    Let the cake cool for 15 minutes in the tin, then sit a serving plate on top and invert to turn out the cake. Eat warm or cold, cut into wedges and served with clotted cream or crème fraîche.


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