Cherry Upside-Down Cake with Rye & Black Cardamom

A Summer Upside-Down Cake with a Little More Depth

There is something particularly satisfying about an upside-down cake. You arrange everything in the bottom of the pan, cover it with batter, and trust that when you turn it out, all that butter, brown sugar, and fruit will have transformed into a glossy, caramelized topping.

For this version, we're leaning into the deep flavor of summer cherries with rye flour and black cardamom. Rye brings a subtle earthy, almost malty quality to the cake, while black cardamom is smoky, warm, and much more savory than the green cardamom you may be accustomed to baking with. You don't need much—a little goes a long way.

Orange zest and vanilla round everything out, and plenty of buttermilk keeps the rye cake beautifully tender. The result feels familiar enough to be comforting but just unexpected enough to make you go back for another slice.

Ingredients (Makes one 9-inch cake)

Cherry Topping

2 cups (about 300 g) fresh cherries, pitted and halved

¾ cup (150 g) packed brown sugar

4 tablespoons (55 g) unsalted butter

1 teaspoon (5 g) vanilla bean paste

½ teaspoon ground black cardamom

Zest of ½ orange

Rye Buttermilk Cake

1 cup (125 g) all-purpose flour

1 cup + 2 tablespoons (130 g) rye flour

1 tablespoon (12 g) baking powder

½ teaspoon (3 g) baking soda

½ teaspoon (3 g) kosher salt

½ cup (115 g) unsalted butter, softened

½ cup + 2 tablespoons (125 g) granulated sugar

2 large eggs

1 teaspoon (5 g) vanilla bean paste

1½ cups (360 g) buttermilk, room temperature

Method

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch cake pan.

Make the Cherry Topping

Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, vanilla paste, black cardamom, and orange zest and stir until the butter and sugar are evenly combined.

Spread the brown sugar mixture evenly across the bottom of the prepared cake pan.

Arrange the halved cherries, cut-side down, over the brown sugar mixture. They don't have to be perfectly arranged, but try to create a fairly even layer so every slice gets plenty of fruit. Set the pan aside while you prepare the cake batter.

Make the Cake

In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until pale and fluffy. Take your time here—a well-creamed butter mixture helps give the cake a lighter texture despite the rye flour.

Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed. Add the vanilla paste and mix until incorporated.

With the mixer on low, alternate adding the flour mixture and room-temperature buttermilk, beginning and ending with the flour. Mix only until the batter is smooth and no dry flour remains. Avoid overmixing.

Gently spoon the batter over the cherries, then use an offset spatula to spread it evenly without disturbing the fruit underneath.

Bake at 350°F (175°C) until the cake is golden, the center springs back when lightly pressed, and a cake tester inserted into the center comes out clean, about 45–55 minutes.

Allow the cake to cool in its pan for about 10–15 minutes. Don't let it cool completely in the pan—the caramelized topping can begin to set and make the cake harder to release.

Run a thin knife around the edge of the cake. Place a serving plate over the pan and, using oven mitts, carefully flip the cake over. Slowly lift away the pan to reveal the cherry topping.

Allow to cool slightly before serving.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring refrigerated slices to room temperature or warm them gently before serving.

Baker's Note

Black cardamom and green cardamom are not interchangeable here. Green cardamom is bright, floral, and citrusy, while black cardamom has a distinctly smoky, resinous character. That smokiness is exactly what makes it so interesting with dark cherries and rye.

If you're new to black cardamom, start with the amount called for here. It's meant to sit quietly behind the cherries rather than announce itself in every bite. The orange zest helps bridge the gap between the fruit and spice, while the rye gives the whole cake a deeper, nuttier backbone.