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–+ servings
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!
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5 from 2 votes

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

  • 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.
  • 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.
  • 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.
  • 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!