Fresh Cherry Upside Down Cake

Yield: 8 servings

Ingredients

Fruit Layer:

4 Tablespoons unsalted butter

3/4 cup firmly packed light brown sugar

2 Tablespoons pineapple juice

2 cups (1/2 pound) California Bing cherries, rinsed, pitted and halved

1/4 fresh pineapple, peeled, cored and cut into about 10 chunks (1/2- inch)

Cake:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup whole milk

Whipped Cream topping (optional)

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 453

Calories From Fat: 180

Total Fat: 20g

Saturated Fat: 12g

Cholesterol: 102mg

Sodium: 167mg

Total Carbohydrates: 65g

Dietary Fiber: 1g

Sugars: 46g

Protein: 5g

Based on 8 servings without whipped cream.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 350 degrees F
Lightly butter or spray with non-stick spray, a 9- inch standard round cake pan.

Fruit layer:
Melt the butter in a wide skillet, add the sugar, and stir until mixture is melted and begins to bubble.

Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.

In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring.

Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room.

Place a cherry half (or halves) to fill in the center of the cake.

Cake:
Beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth.

Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.

Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired.

Recipe and Photo Courtesy of The California Cherry Advisory Board - www.calcherry.com

Please note that some ingredients and brands may not be available in every store.

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