Refined Sugar-Free Upside Down Cherry Cake
This refined sugar-free upside down cherry cake is everything I love about summer baking—simple, beautiful, and packed with fresh seasonal cherries. Sweetened entirely with pure maple syrup, this soft buttery cake bakes over a layer of juicy cherries that become perfectly caramelized as they bake. Once inverted, the glossy cherry topping creates a stunning dessert that’s elegant enough for guests but simple enough for an afternoon coffee break.
If you’ve been looking for a dessert that’s naturally sweetened without sacrificing flavor, this one is for you.
Why You’ll Love This Recipe
- Naturally sweetened with pure maple syrup—no refined sugar
- Packed with nearly 4 cups of fresh cherries
- Soft, buttery, tender crumb
- Beautiful caramelized cherry topping
- Perfect for summer cherry season
- Easy enough for beginner bakers
- Delicious served warm or chilled
Ingredient Notes
Fresh Cherries
Fresh sweet cherries are the star of this cake. Be sure to pit them before baking. The more evenly they’re arranged in the pan, the prettier your finished cake will be.
Pure Maple Syrup
Use 100% pure maple syrup—not pancake syrup—for the best flavor. It gives the cake a rich, warm sweetness that pairs beautifully with cherries.
Balsamic Vinegar
Don’t skip this! You won’t taste vinegar, but it enhances the natural sweetness of the cherries and adds incredible depth of flavor.
Sour Cream or Greek Yogurt
Just a couple tablespoons make a huge difference, keeping the cake extra moist and tender.
Lemon Zest
Completely optional, but highly recommended. A little fresh lemon zest brightens the cherries and makes the flavors pop.
Tips for the Best Upside Down Cherry Cake
- Line the bottom of your cake pan with parchment paper for the easiest release.
- Arrange the cherries closely together—they’ll shrink slightly as they bake.
- Allow the cake to cool for 10–15 minutes before flipping. Turning it out too soon can cause the topping to slide off, while waiting too long may make it stick.
- Use room-temperature butter, eggs, milk, and sour cream for the smoothest batter.
- Don’t overmix once you add the flour. Mix just until combined for a soft, tender crumb.
Frequently Asked Questions
Can I use frozen cherries?
Yes! Thaw and drain them well before using to prevent excess moisture.
Can I make this ahead of time?
Absolutely. The cake keeps beautifully for a day or two and is just as delicious at room temperature.
Can I use honey instead of maple syrup?
Maple syrup is recommended because of its mild flavor and consistency. Honey will work but will give the cake a different flavor profile.
Do I need the balsamic vinegar?
It’s optional, but highly recommended. It subtly enhances the cherries without making the cake taste like vinegar.
Storage
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Bring slices to room temperature before serving, or warm them slightly for the best texture.
Freezing
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months.
Thaw overnight in the refrigerator or at room temperature before serving.
Baker’s Note
Because this cake is sweetened entirely with maple syrup, it has a more delicate crumb than a traditional upside-down cake. Let it cool for 10–15 minutes before inverting, and don’t skip lining the pan with parchment paper—it helps ensure all of those gorgeous caramelized cherries release perfectly.
My Favorite Baking Tools
Here are a few of my favorite baking tools that make this recipe easier and help ensure the best results:
- Digital Kitchen Scale – For the most accurate ingredient measurements and consistent results.
- 8-Inch Round Cake Pan – The perfect size for baking this cake evenly.
- Cherry Pitter – Makes pitting fresh cherries quick, easy, and mess-free.
- Mixing Bowls – A sturdy set is essential for mixing the batter.
- Silicone Spatulas – Perfect for folding the batter and scraping every last bit from the bowl.
- Cooling Rack – Allows the cake to cool evenly while maintaining its tender crumb.
- Parchment Paper – Lines the cake pan for easy release and makes cleanup a breeze.
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Ingredients
Cherry Topping
- 4 tablespoons (57g) unsalted butter
- ⅓ cup (80mL) pure maple syrup
- 1 teaspoon balsamic vinegar
- 4 cups (680g) fresh pitted cherries
Cake
- 1½ cups (195g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (180mL) pure maple syrup
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (80mL) whole milk
- 2 tablespoons sour cream or Greek yogurt
- 1 teaspoon lemon zest (optional)
Instructions
Prepare the Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Make the Cherry Topping
Arrange the pitted cherries in an even layer over the bottom of the prepared pan.
In a small saucepan over medium heat, melt the butter. Stir in the maple syrup and balsamic vinegar, then simmer for 2–3 minutes until slightly thickened.
Pour the warm maple mixture evenly over the cherries.
Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter until smooth and creamy. Add the maple syrup and mix until well combined.
Beat in the eggs one at a time, followed by the vanilla extract.
Mix in the sour cream (or Greek yogurt) and lemon zest, if using.
Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
Assemble and Bake
Carefully spread the batter evenly over the cherry layer using an offset spatula or the back of a spoon.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes.
Run a knife around the edge, place a serving plate over the cake, and carefully invert. Slowly lift off the pan and peel away the parchment paper.
Allow the topping to settle for a few minutes before slicing.