Cherry Upside Down Cake
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1/2 cup butter
1/2 cup brown sugar
1 - 1/2 cups fresh cherries, pitted
1 1/2 cups unbleached all purpose flour
3/4 cup crystalline brown sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
pinch of nutmeg
pinch of Zip or cayenne, if desired
1/3 cup unsalted butter, softened
2/3 cup milk
1 large egg
1 teaspoon vanilla
Preheat oven to 350 degrees. In meantime, in heavy bottomed frying 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, sugar, baking powder, salt, nutmeg and Zip. Using electric beater, beat in the butter, milk, egg and vanilla for several minutes. 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.
