Ingredients
- 3/4 cup butter, divided
- 1/3 cup packed brown sugar
- 1 tea. fresh lemon juice
- 2 Fuji apples, peeled, cored, quartered and cut into slices
- 15-20 dark sweet cherries, pitted and halved
- 1 cup flour
- 1/4 tea. baking powder
- 1/4 tea. baking soda
- 1/4 tea. salt
- 2/3 cup sugar
- 1 egg
- 1/2 tea. vanilla
- 2/3 cup plain yogurt
- 1/4 cup 2% milk
Preparation
Step 1
Preheat oven to 350 degrees.
In a large nonstick skillet over medium heat, melt 4 Tbsp. butter (1/2 stick) and brown sugar. Add lemon juice and apples, tossing to coat; cook for 1 minute. Add cherries and cook for another minute. Remove from the heat.
Beginning with the apples, arrange the fruit in the bottom of a 9" round nonstick baking pan. Lay the apple slices in a slightly overlapping patter around the outermost edge of the pan interior, creating a ring of apples and leaving a circular space in the center. Spoon the cherries into the center of the pan, pressing down slightly to fill the space. Pour the remaining pan syrup (1/3 cup maximum) over the fruit. Set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, beat remaining butter (1 stick() and sugar. Add egg, vanilla, yogurt and milk; mix well. Gradually add the flour mixture, beating until well incorporated.
Pour the batter over the fruit, gently spreading to the edges of the pan, being careful not to disturb the fruit.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in th pan for at least 1 hour. Invert the cake pan onto a platter and let rest for 5-10 minutes before removing the pan.
Cut the cake into wedges. Serve warm or at room temperature.