Recipe

Banana Cherry Upside Down Cake

All Recipes / Cake / Baking / Dessert

Banana cherry upside down cake is a delicious sticky fruit sponge dessert, either enjoyed as a pudding or a dense, rich afternoon tea cake. 

6
15 minutes
30 minutes +
160ºC

Ingredients

  • Cherry Sauce
  • 400g frozen dark sweet cherries
    - unthawed
  • 2 tbsp sugar
  • 1 lemon
    - juice only
  • 28g butter
  • Cake
  • 100g butter
  • 100g caster sugar
  • 100g self-raising flour
    - sifted
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 ripe bananas
    - mashed

Instructions

  • Prepare 24cm cake tin:
  • 01 Grease with a little softened butter and line the base with a circle of non stick baking paper.
  • Make cherry topping:
  • 02 Add frozen cherries, sugar, lemon juice and butter in a sauce pan. Cook on medium heat for 20 minutes. Pour cherry mixture into prepared cake pan.
  • Make cake:
  • 03 Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl. Mash bananas and add. Using an electric whisk, beat to a soft consistency and then spoon into the tin on top of the cherries. Smooth the top carefully, so the cake batter sits level.
  • Bake:
  • 04 Place in the oven and bake for 40-45 mins. Leave to stand for 5 mins, then turn out onto a plate.
  • Serve:
  • 05 Remove from the tin, removing baking paper circle. Delicious warm with a dusting of icing sugar.

Notes

This sticky pudding style cake freezes well. Defrost in the tin, warm through and turn out to serve.

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