Cherry Upside-down Cake + Two Giveaways!
A Sweet Baker
A Sweet Baker
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Ingredients

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  • 25 mins Cook time: 45 mins Total time: 1 hour 10 mins Serves: 8-10 Ingredients Topping:
  • ¼ cup unsalted butter ¾ brown sugar 25 or so fresh cherries, pitted and halved Cake: 1½ cups flour 2 tsp baking powder ¼ tsp. salt 1 cup sugar ½ cup butter or margarine, room temperature 2 large egg yolks 1½ tsp. vanilla extract 1 tsp almond extract ½ cup whole milk Instructions Preheat oven to 350 F. Line the bottom of a 10" round cake pan with parchment paper and set aside. In a small saucepan over medium heat, melt butter and brown sugar, stirring constantly, until brown sugar is dissolved. Pour mixture into prepared pan. Place halved cherries, face down, over the brown sugar mixtures until it completely covered. Set aside. In a small bowl, whisk together flour, baking powder and salt. Set aside. In a stand mixer with a paddle attachment, add sugar and butter and mix until light and fluffy. Add egg yolks one at a time until mixed well. Add in vanilla and almond extract. Mix in the dry ingredients alternating with the milk until everything is smooth. Spoon batter evenly over cherries and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven a let cake sit on a wire rack for 5 minutes. Run a knife along the edge of the cake pan to loosen the cake. Place platter on top of pan and invert onto platter. Let it sit for about 5 minutes to allow all the juices to seep into the cake. Serve warm or at room temperature with a dollop of Gay Lea's Whipped Cream on top! Enjoy! 3.2.1311
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Instructions

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