Cherry upside-down cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine; divided |
| 1 | can | (16 oz.) pitted tart cherries; drained |
| 2 | Eggs | |
| 1 | tablespoon | Baking powder |
| ⅔ | cup | Milk |
| Whipped cream; (optional) | ||
| Pecan halves; (optional) | ||
| 2 | cups | Sugar; divided |
| 1 | cup | Chopped pecans |
| 2½ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| Fresh cherries (in season; optional) | ||
Directions
Melt ⅓ cup butter in 10-inch cast iron skillet. Spread ½ cup sugar evenly over butter. Continue cooking over low heat until sugar is dissolved. Arrange cherries and chopped pecans in skillet. Remove from heat and set aside. Cream remaining ⅔ cup butter. Gradually add remaining 1½ cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt.
Stir well and add to creamed mixture alter- nately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter evenly over cherries and pecans in skillet. Bake at 350 degrees for 50 minutes or until cake tests done. Cool in skillet 10 minutes, then invert cake onto a plate.
Cool cake completely. Top with whipped cream or Cool Whip and garnish with cherries and pecan halves, if desired. Yield: 1 (10-inch) cake.
Posted to Bakery-Shoppe Digest V1 #441 by Pamela Morrisson <pmorrsn@...> on Dec 06, 1997