Easy Cherry Upside-Down Cake

Grate the zest from one lemon and squeeze the juice.

Wash and pit the cherries. I do this using the back of a safety pin - grandma's method, to keep the cherries whole, if possible.

Over the cherries, pour the lemon juice, 3 tablespoons of sugar and 1 tablespoon of starch. Mix everything well with a spoon and set aside until we prepare the cake.

Take a round pan, about 26cm in diameter. Grease with a little oil and line with baking paper. Lift the edges of the parchment up the walls of the pan.

I grease with oil just so that the baking paper sticks better to the tray.

In a bowl, place 2 eggs, the remaining sugar (I used 3 tablespoons for the cherries), 2 teaspoons of vanilla essence and the grated lemon peel from step 1.

Stir the mixture well with a fork or a spoon.

Add in the melted butter and mix again.

Finally, mix in the flour and baking powder.

Stir again well until you have a thick, lump-free batter.

Pour the cherry mixture into the baking tray.

Make sure the whole bottom of the pan is covered by an even layer of cherries.

Pour the batter over the cherries. Spread evenly with a spoon over the entire surface.

Bake the cherry cake in the preheated oven at 200 degrees C for 40-45 minutes, or until it browns well on top.

After the oven, let cool in the pan for 30-40 minutes.

Cover the pan with a plate placed upside down and flip the cake.

Carefully remove the pan and the parchment. The cake will stay on the plate, with the fruit layer facing up.

Let it cool on the table for 2-3 hours, so that the top will be infused with the syrup from the baked cherries.

Then slice and savor. This overturned cherry cake is tender, delicious, flavorful - perfect!

Enjoy!