CHERRY UPSIDE-DOWN CAKE
Fresh cherries take center stage in this version of an old favorite.
Topping
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) golden brown sugar
14 ounces cherries, halved, pitted
Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
1 cup chilled whipping cream
1 1/2 tablespoons powdered sugar
For topping: Preheat oven to 350°F. Butter sides of 9-inch-diameter
cake pan with 2-inch-high sides. Melt cup butter in same pan set
over low heat. Add brown sugar; whisk until well blended, about
2 minutes. Remove from heat. Spread mixture over bottom of pan.
Arrange cherries, cut side down, in single layer in bottom of
pan and press lightly to adhere. Set aside.
For cake: Mix flour, baking powder and salt in medium bowl. Using
electric mixer, beat 1 cup sugar and butter in large bowl until
creamy. Mix in egg yolks 1 at a time, beating well after each
addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately
with milk.
Using electric mixer fitted with clean dry beaters, beat egg whites
and cream of tartar in another large bowl until stiff but not
dry. Stir 1/4 of whites into cake batter to lighten. Using rubber
spatula, gently fold remaining whites into batter. Spoon batter
atop cherries in pan. Bake cake until deep golden on top and tester
inserted into center comes out clean, about 55 minutes. Cool cake
in pan on rack 15 minutes.
Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to
soft peaks.
Run small knife around edges of pan to loosen cake. Place platter
over cake and invert onto platter. Let stand 5 minutes. Remove
pan. Serve cake warm or at room temperature with whipped cream.
(Cake and whipped cream can be made 6 hours ahead. Cover cake
and let stand at room temperature. Cover and chill whipped cream.)
Makes 8 Servings
Bon Appétit
June 1997
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