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.
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.