The title of the recipe

Pistachio and Cherry Upside-Down Cake {#pistachio-and-cherry-upside-down-cake}

Ingredients {#ingredients}

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped fresh pistachios
• 1 cup cherry jam
• 1 cup brown sugar

Instructions {#instructions}

Preheat and Prepare the Pan {#preheat-and-prepare-the-pan}

Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.

Make the Batter {#make-the-batter}

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. In a separate large bowl, whisk together the butter, milk, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped pistachios.

Prepare the Topping {#prepare-the-topping}

In a small saucepan, combine the cherry jam and brown sugar. Cook over medium heat, stirring constantly, until the mixture is smooth and the sugar has dissolved. Arrange the cherries on top of the batter in a single layer.

Assemble and Bake {#assemble-and-bake}

Pour the prepared topping over the cherries. Smooth out the batter with an offset spatula or the back of a spoon. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before flipping onto a wire rack to cool completely.

Serve {#serve}

Serve warm, topped with additional cherries and chopped pistachios if desired.