It’s cherry season where I live and that means we’ve been stuffing our faces with fresh cherries!
I’ve never made an upside-down cake before so when I had two bags of cherries in my fridge I set out to make this Cherry Upside-down Cake. I’m sure glad I did because it was A-MAZ-ING!
The funny thing about this cake is that I actually forgot to put in the egg whites, which the original recipe called for, but I think this cake turned out perfectly without them. If you like a more of a dense, moist cake then this is probably the way it should be made. If you want more of a light, airy cake then you might want to add in the egg whites as per the original recipe.
- ¼ cup unsalted butter
- ¾ brown sugar
- 25 or so fresh cherries, pitted and halved
- 1½ cups flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup sugar
- ½ cup butter or margarine, room temperature
- 2 large egg yolks
- 1½ tsp. vanilla extract
- 1 tsp. almond extract
- ½ cup whole milk