Cherry Upside Down Cake

Cherry Upside Down Cake

It must have been a theme for the evening but Upside down was how the vegetable tarte and the desert was served in the same evening. Our friends didn't mind - both looked delicious and tasted awesome. Great job Tim!

Ingredients:

8 tablespoons unsalted butter at room temperature

1 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 3/4 cups fresh pitted cherries

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1. Preheat the oven to 350 degrees with a rack in center. Rub the bottom and sides of an 8 inch round cake pan with 2 tablespoons of the butter. In a small bowl, whisk together 1/2 cup of the sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan; arrange the cherries in a single layer on top.

2. With an electric mixer, cream the remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add the egg and vanilla; beat until well combined. In another bowl, whisk together the flour, baking powder and salt. with the mixer on low speed, add the flour mixture to the butter mixture in three batches, alternating with the milk, until well combined.

3. Spoon the batter over the cherries in the pan, and smooth the top. Place the pan on a baking sheet; bake the cake until a toothpick inserted in the center comes out clean. 30 to 35 minutes. Let cool on a wire rack for the 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed platter. Serve with whipped cream or ice cream on the side, if desired.