| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cherry Upside Down Cake

7 tablespoons unsalted butter
1 cup packed brown sugar
2 large eggs
1 cup granulated sugar
1/2 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups pitted sweet cherries*

1. In large oven-proof skillet, melt 5 tablespoons butter; add brown sugar and cook until dissolved; remove from heat.
2. Heat oven to 375*F.
3. In large bowl, beat eggs and granulated sugar until pale yellow; about 4 minutes.
4. Melt remaining 2 tablespoons butter in milk; set aside.
5. Sift together flour, baking powder and salt. Add flour mixture and warm milk mixture to eggs and sugar, beating on low just until smooth batter forms.
6. Sprinkle cherries in an even layer over brown sugar in pan; pour batter over cherries and bake 40 minutes or until cake tester inserted in center comes out clean. Immediately invert cake onto large platter; serve warm.

Makes 8 servings.

*Freezing the cherries partially helps to keep them from floating to the top of cake.

Recipe provided courtesy of Washington State Fruit Commision.