Sweet
Cherry Upside Down Cake Recipe
This
cherry upside-down cake is a summer staple in our house, and it's always
welcomed at neighborhood and family barbecues. It's best served warm with some
vanilla ice cream or whipped cream on top.
Ingredients
:
1/3
cup butter, cubed
2-1/4
cups sugar, divided
1
pound fresh dark sweet cherries, pitted and halved (about 2 cups)
3/4
cup shortening
2
large eggs, room temperature
1
tablespoon vanilla extract
2-1/4
cups all-purpose flour
2
teaspoons baking powder
1
teaspoon salt
1-1/2
cups 2% milk
How
To Make Sweet Cherry Upside Down Cake :
Preheat
oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter
is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and
sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in
a single layer over sugar, cut side down.
In
a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly.
Add eggs, one at a time, beating well after each addition. Beat in vanilla. In
another bowl, whisk flour, baking powder and salt; add to creamed mixture
alternately with milk, beating well after each addition. Batter may appear
curdled. Spoon over cherries.
Bake
until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10
minutes before inverting onto a serving plate. Serve warm.
Test
Kitchen tips :
The
best way to pit a cherry for this recipe is to treat it like an avocado. Slice
all the way around the pit, twist to open, and then pop out pit with your
finger.
If
you can't find fresh cherries in your market, you can use thawed, frozen
cherries instead.