Seasonal recipe: Cherry upside-down cake
It's cherry season in many parts of the country, and a cherry upside-down cake is an unexpected way to use up this seasonal fruit.
- 2 cups of fresh cherries, pitted and split in half
- 1 tsp dried orange zest (I used fresh)
- 1 tsp sugar
- sprinkling of cardamom (I substituted a little nutmeg, cinnamon and cloves)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. vanilla
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Pre-heat oven to 350 degrees.
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Spray a 8x8 inch square pan with non-stick or grease the pan.
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Mix cherry mixture ingredients together and spread on bottom of pan.
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Beat cake mixture ingredients together until smooth and spread over cherry mixture.
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Bake about 30 minutes or until fork inserted into cake comes out clean.
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Allow to cool.
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Turn out onto serving dish.
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Cut and serve with whipped cream or plain.
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Comments
Given all we read about obesity, Type 2 diabetes, and the effort of many people to be more health conscious, isn't it irresponsible to provide a recipe without showing the nutritional information?
I took this cake out of the oven about 2 hours ago. Hubby asked if I had anything for dessert and, of course, I haven't baked anything since before the New Year. I came here looking for a fast and easy ""something"" and these recipes have never let me down. This worked beautifully. All ingredients were in the pantry, dusted it with a little powdered sugar and he is enjoying a piece as we speak with a big tall glass of milk. We both extend a big THANK YOU. My husband's comments were muffled what.... More
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Since it is a proven fact that animal agriculture does major environmental damage, I would like to see publications devoted to the environment publish recipes that do not contain animal products. It would be more helpful and less hypocritical.
