Upside Down Sweet Cherry Cake

Upside Down Sweet Cherry Cake

I’m doing a guest post today for my friend Anuradha and her blog Baker Street . We’ve become acquainted on Twitter and I was delighted when she asked me to do something for her blog. I love seeing her work through her baking adventures and I was most impressed with the wealth of information she put together recently on muffins !

An is from India (that’s her in the middle with Mdivani Monroe from LadiesWhoLunch and his partner Kieth) so you can imagine, we share cultural and generational differences but the one thing we have in common is that we both love to bake and have friends over to enjoy our efforts with us. As I’ve said in the post on her site, I was especially honored that she would invite someone with known high altitude issues (and no, not because I’m 6′ tall!) to do a guest post on her baking blog. That would be called a gamble!

Ingredients

  • ¾ cup (1½ sticks) unsalted butter, room temperature, plus more for pan and parchment
  • 2⅓ cups cake flour (sifted, then measured) plus more for pan
  • 3 cups pitted fresh sweet cherries
  • ¼ cup brown sugar
  • 2 Tbsp melted butter
  • 1⅓ cups sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1½ teaspoons finely grated orange zest
  • juice of one orange
  • 1 cup well-shaken buttermilk
  • Powdered sugar (for dusting)
Read the whole recipe on Creative Culinary