Black Forest Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Substitute 1 tablespoon drained cherry juice for kirsch, if desired. Ingredients:
cooking spray |
1 tablespoon butter or stick margarine, melted |
1 tablespoon kirsch (cherry brandy) |
1/4 cup firmly packed brown sugar |
1/8 teaspoon ground cinnamon |
2 tablespoons sliced almonds, toasted |
2 (16 1/2-ounce) cans pitted dark sweet cherries in heavy syrup, drained |
1 (1 lb., 4.5-ounce) package low-fat fudge brownie mix (such as betty crocker sweet rewards) |
2/3 cup water |
2 large egg whites, lightly beaten |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°.
2. Coat a 9-inch square baking pan with cooking spray. Place melted butter in pan; stir in kirsch. Combine brown sugar and 1/8 teaspoon cinnamon; sprinkle evenly over butter mixture. Sprinkle almonds over brown sugar; arrange cherries on top of almonds.
3. Combine brownie mix and remaining 3 ingredients in a large bowl; stir well. Spoon batter over cherries in prepared pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Using a thin spatula or a knife, loosen cake from edge of pan. Place a plate, upside down, on top of pan; invert cake onto plate. Let cool completely.
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