Name: Easy One-Bowl Cherry Upside-Down Cake
Yield: 10 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 lemon; 2 (10-ounce) bags frozen sweet cherries or blueberries (no need to thaw); 2 tablespoons plus 1 cup sugar; plus more for serving; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; 3 large eggs, room temperature; 2 cups sour cream or whole plain yogurt, room temperature, divided; 1 (9-inch) round cake pan with sides that measure at least 1 1/2-inches high

Cherry upsidedown cake with a slice cut out and a dollop of cream on top.

Photo by Alex Lau

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Recipe notes

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