As a kid, I hated upside down cakes covered with masses of sticky glazed pineapple. Feared by many, it always popped up on buffet tables at family gatherings – from graduation parties to wedding receptions, year-round.
I’ve never been a big fan of canned fruit since, especially that gooey pie filling that most upside down cakes call for. So my upside down version is made with a thick, rich homemade filling of fresh cherries that is simple and superb. Buy yourself a cherry pitter to make it easy. Kids will want to help when they see you using a fun new gadget!
Makes one 8-inch cake
- 3 cups fresh pitted fresh cherries
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/4 cups all-purpose flour
- 1 tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 cup light olive oil or grapeseed oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup low-fat, 1% buttermilk milk
- Prepare the cherry filling. In a saucepan, add the water, 1/4 cup of the sugar, and the cornstarch. Whisk well and add the cherries. Bring to a boil. Reduce to a simmer and cook 4 to 5 minutes until the cherries begin to soften and give off their juice and the mixture thickens. Pour into an 8X12-inch rectangular baking pan. Set aside.
- Heat oven to 350° F. Sift the flour, baking powder, and salt over a piece of aluminum foil or wax paper. Set aside. In a mixing bowl, beat oil and remaining sugar until smooth. Beat in eggs and extracts. Beat in the sifted dry ingredients, alternating with the buttermilk, until well blended.
- Spoon batter over the cherry mixture. Bake for 18 to 20 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes. Cut into 18 squares and serve.
Nutritional Stats Per Serving (1 slice, 2 ounces): 128 calories, 1g protein, 24g carbohydrates, 2g fat (0 g saturated), 0 mg cholesterol, .7g fiber, 147 mg sodium.
Weight Watchers® Points Plus: 3