Cherry Upside Down Cake Recipe

From Dorothy McNett's Recipe Book.

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Cherry Upside Down Cake

From Dorothy McNett's recipes at You can use fresh strawberries or other fruits if fresh cherries are not available. Canned or frozen cherries can be used as well. Great to serve in honor of George Washington, and he loved his vanilla ice cream that he made himself.

1/2 cup unsalted butter
1/2 cup raw sugar
1 - 1/2 cups fresh cherries, pitted (or drained canned)

1 1/2 cups unbleached all purpose flour
2 tablespoons unsweetened cocoa powder
3/4 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
pinch of nutmeg

1 egg
1/3 cup unsalted butter, softened
pinch of cayenne
2/3 cup milk
1 teaspoon vanilla

Preheat oven to 350 degrees. In meantime, in heavy bottomed 10-11 inch saute pan melt the butter and sugar, cooking and stirring 1-2 minutes to make a syrup. Remove from heat and arrange the pitted cherries over the syrup. Set aside. In batter bowl, whisk together the flour, cocoa, sugar, baking powder, salt, and nutmeg. In another bowl, whisk the egg, and then blend in the softened butter, cayenne, milk and vanilla. Blend very carefully and thoroughly into the flour mixture. Scrape the batter over the top of the cherries without stirring. Bake about 40-45 minutes, or until cake is done and nicely browned. Turn cake upside down on large serving plate, leaving the pan on the cake a few minutes for all of the syrup to drizzle down. Serve warm with ice cream!

Recipe created 2009-06-25.

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