Cherry Upside Down Cake

By KDHarmon

Ingredients

• 8 8 8 Tbl melted butter, divided
• 20 20 20 oz frozen sweet cherries (or blueberries)
• 1 1 2 Cup + 2 Tbl sugar
• 2 2 2 Tbl lemon juice
• 2 2 2 C all purpose flour
• 2 2 2 tsp baking powder
• 1/2 1/2 1/2 tsp salt (omit if using salted butter)
• 1/4 1/4 1/4 tsp baking soda
• 3 3 3 large eggs
• 1 1 1 C sour cream
• 2 2 2 tsp lemon zest

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Arrange rack in center of oven, preheat to 425 degrees.

Brush 9-inch cake pan with at least 1.5" sides with 1 Tbl melted butter. Line bottom with round of parchment paper and smooth.

Toss cherries with sugar, lemon juice and 2 Tbl melted butter in pan. Bake until juices are syrupy and bubbling, about 40-50 minutes. Let cool.

Set oven to 350 degrees.

Whisk flour, sugar, baking powder, salt and baking soda in a big bowl.

Whisk to blend eggs, sour cream, 5 Tbl melted butter and 2 tsp lemon zest, then incorporate the dry ingredients little by little. Once it's pretty well mixed, whisk like you mean it a few times to smooth out the batter and eliminate lumps.

Gently plop large dollops of batter over cherries (so as not to disturb them too much) and smooth surface. Don't worry if the pan is still warm and some fruit juices pool around the batter along the sides.

Bake until top is golden brown and center springs back when pressed and a tester inserted in the center comes out clean, 45-55 minutes. Let cake cool in pan on a wire rack about 10 minutes.

Slide a paring knife around sides of pan to loosen, place plate over cake and invert. Remove pan and peel away parchment (if any cherries cling to parchment, just tuck them back into place). Let cool completely.

For Makes 8 servings.