This cherry upside-down coffee cake is the ultimate way to use up all those summer cherries! It’s unbelievably moist, packed with juicy cherries, and doubles it’s duty as breakfast or dessert!

Pretty sure I have your sole reason to crush BIG TIME on cherries right now.

And if that reason happens to include upside-down cake…well, it’s pretty much guaranteed to be a good reason, okay?

Reason enough for you to go get your hands on all the cherries money can buy like now? I think so. 

Also: here’s my cherry disclosure: that cherry topping you see up there is absolutely TO.DIE.FOR. Legit, the temptation is REAL and you will want to pull a little kid move and pick off the entire topping and eat that first it’s so good.

This is your standard run-of-the-mill upside down cake as far as prep goes, you guys! Make your topping which consists of homemade caramel + pitted black cherries in the bottom of your cake pan.

A SUPER-easy and insanely-moist greek yogurt cake batter goes on top of that and then it’s time to let the oven take care of business for us!

While the cake bakes, the cherry topping will magically caramelize and get all bubbly and soak through the ENTIRE cake with the most insane cherry flavors ever. <<< it’s honestly probably as close to heaven as a cake could get.

You’re probably gonna be eating it straight off the plate with a fork >>> true story, that’s exactly what me and my three sisters did. ??

Clearly because we were taught to eat good cake the RIGHT way. ♥

5 from 1 vote

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Summer Cherry Upside-Down Coffee Cake

This cherry upside-down coffee cake is the ultimate way to use up all those summer cherries! It's unbelievably moist, packed with juicy cherries, and doubles it's duty as breakfast or dessert!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 servings

Ingredients

Cherry Topping:

• 1/4 cup butter
• 3/4 cup coconut sugar or brown sugar
• 1 tablespoon agave syrup
• 2 cups pitted and halved fresh cherries

Coffee Cake

• 1/2 cup melted butter
• 3/4 cup coconut sugar or brown sugar
• 2 large eggs
• 1 cup greek yogurt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Make the cherry topping: Melt butter, sugar, and agave in a small saucepan over medium-high heat. Bring to a boil and stir occasionally until caramel is thickened and golden brown. Remove from heat and spread into the bottom of a greased 9-in round cake pan. Arrange halved cherries on top of caramel.
2. Make the coffee cake: In a large bowl, whisk butter, sugar, eggs, yogurt, buttermilk, and vanilla until smooth. Add flour, baking powder, baking soda, and salt. Gently fold until a smooth batter forms.
3. Spread batter over cherries and gently smooth top. Bake coffee cake at 350F 40-45 minutes or until a toothpick inserted in middle of cake comes out clean.
4. Cool cake 5 minutes then run a knife around the edges. Invert cake onto a serving plate and let cool 10 minutes before serving. Enjoy!