First off- thanks for all the other reviews. Based on those I knew I would need to be patient in the baking time. I made a couple of tweaks as well. Replaced 1/2 t of the vanilla with almond extract, used all Bing cherries, cut the cherries in half to pit and put 2 layers in the pan with the first cut side down. Also replaced the buttermilk with fat free plain yogurt. Baked in a 9" springform. I baked as directed at 350 to start but went a good 30 minutes longer at 325. You need to wait until the cake doesn't jiggle and a toothpick comes out clean AND DRY. At that point give it 5 more minutes. Also wait at least 15 before turning out of the pan and don't panic if it seems wet. Rearrange any cherries on top and let it cool completely before serving. After all of that it was excellent!
You have to use a 10" pan. Thanks for the advice sacarter!
It's delicious and beautiful. Your house will smell amazing, but don't use the pan as instructed or it will take forever to bake. Use a 10" springform.
The reason a number of reviewers downgraded this recipe and had trouble getting the cake to cook properly is because there is a typo in the recipe. The typo has nothing to do with the ingredients. It's the size of pan that is called for. The recipe says to use a 9 inch spring form pan. That is not right. You must use a 10 inch springform pan. I have made this cake three times in my 10 inch springform pan and it worked perfectly every time. The third time I made it I used sliced nectarines instead of cherries, and it was equally delicious.
Pitted the cherries in advance and dried thoroughly before beginning. Followed mixing/cooking directions exactly, batter was thick but spread out easily. Cake done in recommended time. After cooling on rack, inverted onto cake plate rather than wire rack. Low review is because "juices released from the fruit makes for a moist cake" is a ridiculous understatement. The cake would have been perfect except it became a soggy mess from the cherry juice, unsuitable for serving. Perhaps if I'd mixed in some cornstarch with the fruit that would have helped?
I had the same issue as other reviewers. The cake was not done at all after the recommended cooking time even after a toothpick came out clean. The center dropped through my wire rack. I scooped it back into the pan and it took another 45 minutes or so to finish baking. After all that, I don't even think it was that good. I would like to have seen the cake be a little less sweet to offer a contrast to the sweetness of the cherries. I ended up throwing some of it out.
I made the following changes: used a 9X9 dark nonstick pan, 4.5 c. Bing cherries (pit and let drain for a while on paper towels), 9 ounces of flour (approx 2 cups), 2 extra-large eggs, 1/2 tsp vanilla and 1 tsp almond extract, and 1 c. skim milk soured with a little lemon juice. Followed the mixing instructions exactly and got a thick, light batter very much like softly whipped heavy cream. Baked at 350 for 30 minutes and 325 for 28 minutes. 45 minutes into the baking a cake tester was clean when inserted straight down through the cake but gooey when inserted diagonally through a crack. This cake has a slightly firmer crust than is typical; perhaps that crust wiped the tester clean, which is why some reviewers report underdone cakes that tested "done". When the summer fruit is gone, will probably make this using coarsely grated Granny Smith apples, adding 1/2 tsp cinnamon to the brown sugar and perhaps some chopped walnuts.
I almost never cook with seasonal fruit because I feel like I'm wasting its deliciousness. This cake looked so good, and cherries were on sale, so I took a chance. To start, I would have liked to see the steps separated a bit more, because I tend to multitask when cooking (ie, mix dry while butter and sugar are creaming) and it was hard to find my place. As others have said, the batter wasn't as thick as suggested, and I baked the cake about 10 minutes longer than called for until a tester came out clean. When it cooled long enough to cut, I realized the middle was raw. I now have the cut cake back in the oven, hoping to firm it up some. It is tasty. Before you sacrifice your cherries, research other upside down cakes and adjust the dry to wet ratio. I also think 1 tbsp butter and 1/4 cup brown sugar on the bottom would have sufficed (and I'm not one to give up either easily). Changes: replaced a small amount of flour with corn meal for texture, browned butter.
After reading the reviews I added a 1/2 cup of extra flour. I looked up an old favorite of mine for Pineapple upside down cake and it called for 2 cups of flour. Also the temp for cooking was 375 for 30 minutes then reduce temp to 350 for 30 minutes. Turned out Great !!
I read the previous reviews and pursued with the recipe, using a 9" spring form pan. The batter was spreadable and thick by the time it went into the pan. I think beating the butter/sugar/oil for a few minutes really helps thicken it, and beating each egg adequately as well. All was going well through the baking process. It never spilled over. It rose evenly and achieved a beautiful golden top. After the 2nd half of baking was done (went for 25 minutes during the 325° phase), the toothpick was inserted, and came out clean. Nothing clung. After cooling for 10 minutes I inverted the cake out onto the rack and within a minute of doing so, the middle of the cake sunk through the spaces in my cooling rack! It was, as a previous person described, like pancake batter. I was so disheartened! I should have baked it longer... The outside of the cake was done but the middle was frustratingly under cooked. I'd definitely try it again if cherries went down in $$. I think the recipe has potential.
I wish I had read these reviews before I made mine today. I had the same exact problem. In fact, how does this recipe even get 4 stars? With two reviews and no one giving it more than 3 stars, that is just wrong. I followed the recipe exactly--used a spring form pan wrapped in foil--and the batter did not seem as thick as the recipe claimed it would. Then after an hour of cooking, I could tell it was still jiggly in the middle. I cooked it an extra 15 minutes beyond the hour it called for, and it had stopped jiggling....but it was still raw in the center. I definitely think there's too much buttermilk in the recipe. It tastes good (the only reason I gave it more than 1 star)--but you can't serve a cake to other people when it collapses in the middle and looks like pancake batter! Pitting 4 cups of cherries is a lot of work for such a disappointing result.
I made this cake exactly like the recipe and I am a pretty good baker. I had to cook mine for over an hour and a half too! It tasted really in the end good but something is wrong with the measurements
I followed the recipe exactly, down to pan size and wrapping. Similar to JerseySnowbird, I needed to bake this an extra fifteen minutes to get it done. The batter was not all that thick as stated in the recipe. It was perhaps thicker than a box cake mix, but still pourable into the pan. The flavor is good and my husband loved it. The only adjustment I would try in the future is this: The cake layer is not overly thick, so the juices from the cherries seemed to permeate nearly the entire cake and made the center very soggy. I think when I try this again, I will let it cool much longer in the pan as is, rather than inverting it after only ten minutes to finish cooling. Hopefully then the juices will set up a bit more.
I was very disappointed in this recipe. I think there may be a problem with the amount of buttermilk. It seems like 1 cup is a lot of liquid for only 1 1/2 cups of flour. I baked my cake for 1 1/2 hours and it still wasn't done in the middle. I even used a 10 inch spring form pan. It's still baking, I'm anxious to see how it turns out.