Cherry Upside Down Cake

This cherry upside down cake is served warm.

• 7 tablespoons unsalted butter
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups pitted sweet cherries

METHOD

In large oven-proof skillet, melt 5 tablespoons butter. Add brown sugar and cook until dissolved. Remove from heat.

Preheat oven to 375°F.

In large bowl, beat eggs and granulated sugar until pale yellow, about 4 minutes. Melt remaining 2 tablespoons butter in milk. Set aside.

Sift together flour, baking powder and salt. Add flour mixture and warm milk mixture to eggs and sugar, beating on low just until smooth batter forms.

Sprinkle cherries in an even layer over brown sugar in pan. Pour batter over cherries and bake 40 minutes or until cake tester inserted in center comes out clean.

Immediately invert cake onto large platter. Serve warm.

Serves 8.

This recipe from www.inmamaskitchen.com

Adapted with permission from the Washington State Fruit Commission. Thank you.

Tip: *Freezing the cherries partially helps to keep them from floating to the top of cake.

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