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Cherry and Whiskey Upside Down Cake

June 10, 2012 By Naomi Robinson | Bakers Royale 14 Comments

Cherry season just started and I’ve already polished off two bags. One bag went to this cherry and whiskey cake madness and the other met a pitted massacre for a more straight foward consumption—popsicles and cocktails, of course.

Cherry and Whiskey Upside Cake

I’ll keep it simple – make this you won’t be sorry. The cake portion is awesome -tender and springy, not at all mushy as the bottoms of upside cakes can be. The whiskey gives the ensemble an extra subtle dimension that quiets the caramel topping and brings it in balance with the cake and fruity sweetness of the cherry.

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Another short post, as I’m in up to my neck with work and deadlines. I’m not complaining, in fact, I would probably be complaining if I didn’t have all this. What I’m trying to tell you is the posting have been a wee-bit spotty lately. But this is a good week as I am on track to see you guys four times, including this one.

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Cherry Massacre

So lets chat, talk and meet back up on Tuesday. Until then see you on all our other modes of staying connected, ie. Twitter, Instagram, Pinterest and Facebook.

The recipe for this is over on Endless Simmer, so hit the jump here. FYI- Since I’m often asked this-no, I do not get paid to be a contributor there. I do it because I love the site and the people behind it.

Filed Under: Cakes, Frozen Treats, Sweet

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Comments

  1. Averie @ Averie Cooks says

    June 11, 2012 at 6:59 am

    I love cherries and that cake looks fabulous! Good luck with your deadlines!

  2. Angie@Angie's Recipes says

    June 11, 2012 at 10:48 am

    The cake looks super! So are those clicks.

  3. Katrina @ Warm Vanilla Sugar says

    June 11, 2012 at 11:01 am

    This sounds so tasty! And it’s pretty too!

  4. Katrina @ In Katrina's Kitchen says

    June 11, 2012 at 1:06 pm

    I just bought my fisrt batch of cherries yesterday. Your instagram pictures surely had something to do with that 😉

  5. Alison @ Ingredients, Inc. says

    June 11, 2012 at 1:19 pm

    yum! Love this Naomi!

  6. marla says

    June 11, 2012 at 3:11 pm

    A beautiful cake for summer entertaining!

  7. Mary @ Bake Break says

    June 11, 2012 at 5:23 pm

    This looks pretty fabulous… And I’m jealous that you have so many cherries! We’re a bit behind everyone else here and I CANNOT WAIT FOR BERRIES!

  8. Kim says

    June 11, 2012 at 1:13 pm

    Wish I loved cherries. I might just try this with the raspberries I have now instead.

  9. kankana says

    June 12, 2012 at 4:29 am

    A boozy cake with cherries .. that’s would be like party in my mouth! 🙂

  10. Rachel @ Baked by Rachel says

    June 12, 2012 at 2:20 pm

    Fabulous! Who cares about spotty posts if they’re all like this. 🙂

  11. Sommer@ASpicyPerspective says

    June 12, 2012 at 10:29 pm

    Naomi, When I read your first few lines I had to laugh as I sit at my computer with an enormous bowl of cherries in front of me!

    I know exactly where half of these cherries are going.

  12. DessertForTwo says

    June 13, 2012 at 2:07 am

    You are baking your way into my heart!

  13. Sweetsugarbelle says

    June 15, 2012 at 8:23 pm

    Cherry Massacre Just cracks me up!!!

  14. Paula @ Vintage Kitchen Notes says

    June 17, 2012 at 12:09 am

    I´m mad about cakes with booze, and with cherries, I really don´t think how it can get any better!

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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Truvia Sweet Complete Sweeteners are zero-calorie and made with plant-based stevia sweetness. Whether you are using the All-Purpose, Brown, or Confectioners Sweetener, they measure cup-for-cup like sugar in your favorite seasonal baked goods! 

Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
1 cup (6.25 oz.) Truvia Sweet Complete Granulated All-Purpose Sweetener 
1 cup (5.75 oz.) Truvia Sweet Complete Brown Sweetener 
1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

Heat oven to 350 degrees F. Lightly coat a 10-12 cup bundt pan with non-stick spray. Set aside. 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

In a second large bowl, add the eggs, and beat until combined. Add both the Truvia Sweet Complete Granulated All-Purpose and Brown Sweeteners, whisk until fully incorporated. Pour in buttermilk, vanilla extract, and vegetable oil, whisk until combined. 

Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

Pour batter in prepared pan and bake for 45 minutes or until a cake tester comes out free of wet batter. Transfer cake to a wire rack and let cool in the bundt pan for 20 minutes. Unmold cake and let cool completely on a wire rack. Before serving, dust with Truvia Sweet Complete Confectioners Sweetener. Enjoy outside with a seasonal beverage!
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