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Shirley Temple Upside-Down Cake Recipe

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3.9 from 73 reviews

  • Author: Ava
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings

Description

This Shirley Temple Upside-Down Cake combines the nostalgic flavors of the classic Shirley Temple drink with a moist, spiced cake topped with a luscious caramelized cherry layer. Featuring a fragrant blend of ground ginger and zesty lemon-marinated maraschino cherries, this cake is perfect for dessert lovers seeking a unique, nostalgic treat with a sophisticated twist.

Ingredients

Caramel Layer

  • 4 tablespoons butter
  • ½ cup light brown sugar
  • ¼ cup grenadine
  • 2 tablespoons heavy cream

Cherry Topping

  • 16-ounce jar maraschino cherries, drained and halved
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Cake Batter

  • ¾ cup all-purpose flour
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 4 tablespoons butter, room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract

For Serving

  • Whipped cream
  • Stem-on maraschino cherries

Instructions

  1. Make the caramel: Preheat your oven to 350ºF and lightly grease a 9-inch round cake pan. Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup light brown sugar and stir until combined. Cook for about 3 minutes until the sugar dissolves and the mixture darkens slightly.
  2. Simmer the caramel: Reduce heat to low, add ¼ cup grenadine and 2 tablespoons heavy cream, and whisk until smooth. Simmer for 8 to 9 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Turn off the heat.
  3. Chill caramel layer: Pour the caramel mixture into the prepared cake pan and spread evenly. Refrigerate for 15 minutes to set.
  4. Prepare the cherries: Halve the drained maraschino cherries and combine them in a bowl with 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Toss gently to coat well.
  5. Mix dry ingredients: Sift together ¾ cup all-purpose flour, 2 teaspoons ground ginger, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt in a small bowl. Set aside.
  6. Cream butter and sugar: In a large bowl, beat 4 tablespoons room temperature butter with ½ cup granulated sugar using an electric hand mixer until light and fluffy. Add 2 eggs and beat until smooth and combined.
  7. Add dry ingredients and milk: Add half of the sifted dry ingredients to the butter mixture and beat until just combined. Then add half of the milk and beat until just combined. Repeat with the remaining dry ingredients and milk, adding 1 teaspoon vanilla extract last. Beat gently to combine without overmixing.
  8. Assemble the cake: Remove the caramel pan from the refrigerator. Evenly distribute the prepared cherry halves over the caramel layer. Pour the cake batter over the cherries and smooth the top with a spatula.
  9. Bake the cake: Place the cake pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool and serve: Let the cake cool in the pan at room temperature for 30 to 45 minutes, ensuring it remains warm. To serve, invert the cake onto a large plate by placing the plate over the pan and flipping carefully. Top with whipped cream and a stem-on maraschino cherry for garnish. Enjoy your Shirley Temple Upside-Down Cake!

Notes

  • You can adjust the amount of ground ginger for a milder or spicier flavor.
  • Ensure the caramel does not burn by stirring constantly and simulating on low heat.
  • Do not overmix the batter to keep the cake light and tender.
  • Use a 9-inch round cake pan for best results.
  • Allow the cake to cool slightly before inverting to prevent caramel leakage.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/shirley-temple-upside-down-cake-recipe/