Husk Cherry Upside Down Cake
Makes 1 9” cake
Ingredients
Topping
- 12 oz peeled husk cherries about 2 pints, halved
- ⅓ cup brown sugar
- 3 Tbsp unsalted butter plus more for coating the pan
- 2 Tbsp water
- Pinch of salt
Cake
- ½ cup labneh or full fat greek yogurt room temperature
- 2 eggs room temperature
- ½ cup canola oil
- 1 cup sugar
- 2 tsp vanilla bean paste or extract
- ⅛ tsp pure almond extract
- 1 cup all purpose flour plus more for dusting the pan
- ½ cup almond flour lightly packed
- 2 tsp baking powder
- 1 tsp kosher salt
- Honeyed Whip Cream for serving*
- Olive oil Dressed Husk Cherries for serving if desired**
Instructions
- Preheat oven to 375 F. Line a 9 inch round cake pan with parchment paper. Butter all over and dust flour. Set aside.
- In a small sauce pan, add brown sugar, butter, water, and salt. Cook over medium heat until sugar is dissolved and mixture is bubbling, about 3-5 minutes.
- Cover the bottom of the prepared cake pan with the brown sugar mixture. Add husk cherries evenly to cover the bottom of the pan. Set aside.
- Next, prepare the batter. In a large bowl, add labneh, eggs, oil, sugar, vanilla, and almond extract. Whisk to combine.
- Sift flour, almond flour, baking powder, and salt over the bowl with the wet ingredients.
- Gently mix until just combined. Don’t overmix!
- Pour batter over the husk cherries.
- Bake for 45-55 minutes until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire rack to continue to cool. Be careful; as the syrup from the top may drip out as inverting.
- Serve slightly warm as is, with whip cream and more husk cherries tossed in olive oil, if desired.
Video
Notes
*TO MAKE THE HONEYED WHIP CREAM: just whip some heavy cream with a touch of honey and a small pinch of salt until very soft peaks.
**FOR THE OLIVE OIL HUSK CHERRIES: toss more halved husk cherries with a drizzle of olive oil and honey to taste. I highly recommend making this part too! The olive oil with the husk cherries is an amazing combo!
Tried this recipe?Let us know how it was!
Made this with gf 1:1 flour subbed for the flour portion. What a beautiful light cake. The flavors are balanced perfectly in such a way it’s almost addicting. Everyone I served it to went back for a second slice ❤️ I think the olive oil/ honey gooseberries are a huge factor in that as the tartness/floral quality helps cut the sweetness of the cake. Thank you for your recipe!
This was delicious—thank you! I made a half recipe in a six-inch pan, which worked perfectly. Substituted cornmeal for almond flour because my wife is allergic, and the texture was great!
So unique and delicious! Your desserts are insane! I stopped at my favorite farm-stand the other day and lo and behold, they had two pints of husk cherries left. I’d never tasted them but I was reminded of your video on this cake and felt inspired to whip it up that night. The pineapple-y tartness of these little fruits is so fun! Time consuming to husk, but it’s worth it. The cake worked quite well with gluten-free flour, and I used olive oil instead of canola. It’s extra divine when warm and it gets a lovely crust on the edges. My mom said she’ll help me husk the fruit next time in an effort to get me to make it again soon lol. 10/10! Thanks Hailee!
So unique and delicious! Your desserts are insane! I stopped at my favorite farm-stand the other day and lo and behold, they had two pints of husk cherries left. I’d never tasted them but I was reminded of your video on this cake and felt inspired to whip it up that night. The pineapple-y tartness of these little fruits is so fun! Time consuming to husk, but it’s worth it. The cake worked quite well with Cup4Cup gluten-free flour, and I used olive oil instead of canola. It’s extra divine when warm and it gets a lovely crust on the edges. My mom said she’ll help me husk the fruit next time in an effort to get me to make it again soon lol. 10/10! Thanks Hailee!
This was delicious—thank you! I made a half recipe in a six-inch pan, which worked perfectly. Substituted cornmeal for almond flour because my wife is allergic, and the texture was great!