Desserts & Drinks
Cherry Upside-Down Cake
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
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
Ingredients
2 1/ 2 cups fresh pitted fresh cherries (about 1 1/4 pound)
1 cup water
1 cup granulated sugar
2 tablespoons cornstarch
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup trans-fat free margarine
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat, 1% buttermilk milk
Directions
Prepare the cherry filling. In a saucepan, add the cherries and half the water. Cover and bring to a boil. Reduce to a simmer and cook 6-8 minutes until the cherries begin to soften and give off their juice. In a small bowl, mix the remaining water with the corn starch. Add the cornstarch mixture and 1/4 cup of the sugar to the cherries. Cook cherry mixture until thickened, stirring occasionally (2-3 minutes). Pour into an 8-inch square 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 margarine 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 35 to 40 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate.
Make It A Meal
Serve with Gazpacho with Shrimp or Caesar Salad.
Wine Pairing
Rose champagne, Rose
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