Something Sweet…
For Thanksgiving!
A friend made this beautiful Cherry Upside Down Cake for our church’s annual Thanksgiving dinner. It is going to be on our dessert table later this week. It’s scrumptious when served still warm with double cream (whipping cream) or vanilla bean ice cream and a cup of coffee.
Cherry Upside-Down Cake
¼ c. butter
¾ c. light brown sugar, packed
1 lb. sour cherries, halved, pitted
1 ½ c. flour
2 tsp. baking powder
¼ tsp. salt
1 c. sugar
½ c. butter,
2 large eggs, separated
1 ½ tsp vanilla extract
½ c. milk
Preheat oven to 350°F. Butter and flour 8” square cake pan. In a medium saucepan, melt ¼ c. butter over low heat. Add brown sugar; Stir until blended. Remove from heat. Spread mixture over bottom of cake pan. Arrange cherries, cut side down, in single layer in bottom of pan. Set aside.
Combine flour, baking powder and salt in medium bowl. In separate large bowl, cream 1 cup sugar and butter until light and fluffy. Add vanilla and egg yolks 1 at a time, beating well after each addition. Mix in dry ingredients alternately with milk.
In a large bowl (preferably a copper bowl), beat egg whites with a balloon whisk, adding up to ¼ tsp cream of tartar if needed, until stiff but not dry. Lighten cake batter with spoonful of whites. Gently fold remaining whites into batter. Spoon batter over cherries in pan. Bake cake until wooden skewer inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.
Loosen sides with knife and invert onto serving plate. Serve with whipped cream.
So pretty! It looks just like little rubies atop a golden pillow. This recipe will surely be included in the Simple Gifts Cookbook!
Mmmmm!
