Cherry "Upside Down" Cake
By á-6419
Rate this recipe
5/5
(1 Votes)
0 Picture
Ingredients
- CHERRY SAUCE INGREDIENTS:
- 1/2 cup firmly packed brown sugar
- 1 (20 ounce) can sour pie cherries, drained; reserve
- juice
- 1 3/4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/3 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup sugar
- Reserved juice from cherries plus water to equal 1 1/2
- cups
- 2 tablespoons cornstarch
- 1/8 teaspoon almond extract
Details
Servings 12
Preparation
Step 1
All ingredients must be at room temperature.
Grease a 12x8x2 inch pan with butter. Sprinkle brown sugar over bottom of pan. Add drained cherries.
Sift together flour, baking powder, salt, and sugar. Add oil, milk and vanilla. Beat for 2 minutes until batter is well blended.
Add egg, unbeaten, and beat for another 1 1/2 minutes. Pour over cherries in pan.
Bake in 350 degree oven for 35-45 minutes.
CHERRY SAUCE:
Combine sugar, juice, and cornstarch. Cook until thickened, stirring contantly. Remove from heat and add almond extract.
Serve warm over warm cake. A fluff of whipped cream for decoration may be added
You'll also love
- TURKEY & EGGPLANT MEATLOAF 5/5 (1 Votes)
- Maya Angelou's Banana Pudding 5/5 (2 Votes)
- Apple Raisin Crumb Cake 5/5 (1 Votes)
- Cherry-Berry Streusel Pie 4.3/5 (17 Votes)
Review this recipe