Friday, June 29, 2012
Cherry Upside Down Cake
I love Cherry season, and while usually the cherries don't make their way into anything but my mouth, I decided to take extra care to make an actual recipe with some this year. What better than an upside down cake? This is super yummy, and could easily be made in muffin form if slicing cake and slightly messy cleanup isn't your thing.
To make this yummy cake you will need:
1-1½ cups of Bing Cherries, pitted
½ cup brown sugar, packed
2 Tablespoons cold butter, cut into pieces
½ teaspoon lemon or lime juice
1½ cup All-purpose Flour
¾ cups Sugar
½ teaspoons Salt
2 teaspoons Baking Powder
⅓ cups Vegetable Oil
1 whole Egg
⅓ cups Milk
1 teaspoon vanilla extract
1 teaspoon Cinnamon
Preheat your oven to 400 degrees. Grease a 8"x8" cake pan (a 9" circle would also work great, or you can line muffin tins and make muffins!) I always use softened butter, spray would be fine I'm sure.
I start by pitting my cherries and adding in some lime juice (I don't use any fancy cherry pitter, I savagely take out the pits by hand and look like quite a barbarian by the time I'm finished). Stir this together and set aside.
After your pan has been greased, evenly spread your 1/2 cup of brown sugar over the bottom. Spread on your layer of cherries, then dot with 2 Tablespoons of butter.
Next, make your batter. Combine flour, sugar, salt, cinnamon and baking powder. Place vegetable oil into a 2 cup measuring cup; add the egg, milk and vanilla. Mix this together and add to the flour mixture. *This makes a very thick batter that bakes up surprisingly light, you've been warned.
Pour the cake batter over your cherries and spread evenly. Bake for 20-25 minutes in a 400 degree oven, then remove to a cooling rack to cool. When ready to remove, slide a knife around the edges of your pan and invert onto a plate. Enjoy all the yummy cherries and sugar seeping into that cakey goodness. MMM.