Cherry Upside Down Cake
By 
You’ll Need
- 3 Tbsp unsalted butter
- ½ cup brown sugar
- 4 cups California cherries, pitted
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp each baking soda and salt
- ¼ tsp nutmeg
- ½ cup buttermilk
- Icing sugar (optional)
Prep and Cook
- Preheat oven to 350°F. Grease a 9" baking pan. In small pan, melt butter. Stir in brown sugar, cook until sugar dissolved and boils for 1 minute. Pour into pan and spread evenly. Arrange cherries in a single layer over sugar mixture (you may have a few extra).
- Using an electric mixer, beat butter until creamy. Gradually add sugar and continue to beat until creamy. Add eggs one at a time, scraping down sides until blended. Add vanilla and beat. In a small bowl, stir flour with baking powder, baking soda, salt and nutmeg. Gradually add flour to butter mixture alternately with milk, starting and ending with flour.
- Scrape batter over cherries and spread evenly. Bake in centre of a preheated oven until a toothpick comes out clean, 60 to 70 minutes. After 50 minutes, cover cake loosely with foil if too dark. Run a knife around the edge of cake pan. After 15 minutes, carefully invert onto a cake plate. Serve warm or at room temperature. Just before serving, dust with icing sugar if you want.
