Creative mom explores how to live a sustainable life with a focus on food.
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.
Mon, Jun 15, 2009 at 10:02 PM
Cherry upside-down cake
Last Wednesday my 7 year old and I checked out The Westmont Farmers Market. One of our purchases was a container of cherries – the first of the season. We took our cherries, sat down on a bench, and dove in. I reminded him of the pit and showed him how to eat around it. We ate our full, but we still had plenty left, so I went looking for something different to do with our in season, local cherries. I came up with cherry upside-down cake.
I worked from two recipes and adapted them – one from cook & eat that gave me an idea how to prepare the cherries and called for Génoise cake batter in the recipe. Since there were no instruction on Génoise cake batter on the website, I found a recipe for it on about.com and used that.
Like the blogger Lara from cook & eat, I found that this cake did not turn out pretty looking. But looks can be deceiving. This was yummy. You’ll notice I substituted a few different spices for the cardamom because I didn’t have any. I think I overdid it on the cloves a bit, and would probably omit them the next time I made this and either buy cardamom or just use cinnamon and nutmeg. The Génoise cake batter turned out nicely, but I’d be willing to try a different recipe for it next time to see if I could get it a bit more moist. Still, this is a good cake, and an unexpected way to use up this season’s bounty of cherries.
For cherry mixture
- 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)
For cake mixture
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. vanilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Pre-heat oven to 350 degrees.
Spray a 8x8 inch square pan with non-stick or grease the pan.
Mix cherry mixture ingredients together and spread on bottom of pan.
Beat cake mixture ingredients together until smooth and spread over cherry mixture.
Bake about 30 minutes or until fork inserted into cake comes out clean.
Allow to cool.
Turn out onto serving dish.
Cut and serve with whipped cream or plain.
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