This is my second attempt at this recipe. I tend to be in a rush whenever I do – well….anything. When I made the first cake, I used a can of cherry pie filling instead of just a can of cherries. Duh. It was in the baking aisle and I wasn’t paying attention.
So, back to the store I went. However, I could not find a 1 pound can of cherries, as the recipe calls for. I was only able to find 15 ounce cans of cherries. So, I bought two cans with the plan of doing the math later.
And yes, I forgot to do the math later. I used BOTH cans instead of 1 and a half. Of course, I did not figure that out until AFTER I placed the batter on top of ALL of the cherries. (Read here of another bone-head-recipe-misread here.)
Argh! The batter was flush with the edge of the cake pan. It had overflow written all over it. So I scooped out most of the batter, spooned out some of the cherries and then poured the batter back on top. I was sure it was ruined and that the cherries would be mixed in with the cake. But I was pleasantly surprised when I turned it upside down.
I do think I flipped it too soon, though. The recipe calls for waiting 5 minutes after taking it out of the oven, but perhaps you should wait a little longer so the cherry juice won’t slide over the sides. But, maybe it’s supposed to do that.
At any rate, it is really good. I’m guessing the better quality the cherries, the better the cake. Mine are from Wal-Mart, but still pretty good.
Cherry Upside-down Cake
2 tablespoons butter
2 tablespoons cornstarch
3/4 cup sugar
1 pound can red sour pitted cherries
Several drops of red food coloring
1/2 teaspoon almond extract
Melt butter in 9x9x2 pan (I used a round cake pan). Place cornstarch and sugar in a saucepan and mix well. Drain cherries – keeping juice. Stir 3/4 cup of cherry juice into sugar mixture. Cook, stirring constantly, until mixture reaches boiling point. Reduce heat to very low and cook for 5 minutes – still stirring. Stir in food coloring, drained cherries and almond extract. Pour mixture over butter in baking pan and stir to blend.
2/3 stick butter
3/4 cup sugar
1 egg – room temperature if possible
1/2 teaspoon vanilla
1 1/3 cups sifted cake flour
2 teaspoons baking powder
1/2 cup milk (I used almond milk – and again, room temperature if possible. This helps make the cake more moist or fluffy. Something like that. I just read about that trick)
Cream butter; and then add sugar and cream until fluffy. Add egg and vanilla and beat well. Sift flour and baking powder together and add to creamed mixture alternately with milk – beginning and ending with flour. Spoon batter over cherry mixture in pan.
Bake at 375 degrees for about 40 minutes. Cool 5 minutes (I’d wait a little longer if I were you). Place a platter over cake pan and flip upside down. Serve warm or cold with whipped cream or ice-cream.
Above is the original cake I made with cherry pie filling accidentally, as well as my great grandmother’s recipe. I think she was trying to be funny by writing the name of the recipe upside down. I can only assume she cut off the name of the recipe and needed to remind herself what it actually was. I love the fact she wrote it upside down. It always makes me smile whenever I see it.