Well, and it's incredibly delicious. Today I made a cherry upside down cake, but you can use this recipe to make all sorts of fruity upside down cakes. This was inspired by a recipe my friend George posted on facebook - she's the queen of delicious baked goods. :D
Step 1: Ingredients:
- 2 cups sugar
- 3 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, soft
- 1 1/4 cups milk (warm it up a teeny bit for best results)
- 2 teaspoons vanilla extract
- 4 eggs
for cherry topping:
- fresh cherries, pitted and cut in half
- 4 tablespoons butter
- 4 tablespoons brown sugar
You can make one large sheet cake or two round cakes with the ingredients above. I'm using nine inch pans.
Also, we'll be baking these cakes at 350 F, so preheat appropriately.
Step 2: Pit and Slice the Cherries (or Other Fruit!)
If you're using cherries, just pit them and cut them in half. For harder fruits like apples or pears, slice them into thin slices.
P.S. This is my first time ever using a cherry pitter. THEY ARE SO FUN. I'm using a Progressive International one you can get here.
Step 3: Butter Your Pans and Make the Topping
Place your fruit cut side down into the mixture.
Set your pans aside when done - we'll make the cake batter now. :D
Step 4: Combine the Dry Ingredients With the Butter
Add in the softened 3/4 cup butter and mix together with a hand mixer until it looks like breadcrumbs. You want all the butter pieces to be fairly small. :)
Step 5: Add the Milk and Vanilla
Mix this together until there are no dry regions left in the bowl. You might need to scrap down the sides and bottom of the bowl if you hand mixer skills are not in the expert level like mine. ;)
Step 6: Add the Eggs One at a Time
At this point you should have a really smooth but slightly thick batter.
Step 7: Pour the Batter Into the Pans
Pour it gently and use a spatula to smooth it out so you don't disrupt the fruit.
Step 8: Baking!
- 8 or 9 inch round cake pans: 25-30 minutes
- a 9x13 sheet cake pan: 40-45 minutes
Step 9: Cool and Then Invert!
The cakes should pop right out if you've buttered enough. Sometimes a bit of the fruit topping will stick to the pan, but that's okay. Just pull it off and put it back on the cake. It's rustic! Ain't nobody gonna judge you as long as the cake is free. :D
If you're feeling fancy, a bit of powdered sugar on top is really nice.