Cherry Pecan Upside-Down Cake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Cherries are a terrific take on traditional pineapple upside-down cake. The crowning touch on each piece is the creamy, cheesy topping.Eleanor Froehlich, Rochester, Michigan Ingredients:
1/4 cup butter, melted |
3/4 cup packed brown sugar |
2 cans (15 ounces each) pitted dark sweet cherries, drained |
1/2 cup chopped pecans |
cake: |
1/2 cup butter, softened |
1 cup plus 2 tablespoons sugar |
3 eggs |
1/2 teaspoon vanilla extract |
1-1/2 cups cake flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup buttermilk |
topping: |
1/2 cup heavy whipping cream |
1/2 cup mascarpone cheese |
2 tablespoons confectioners' sugar |
1/8 teaspoon almond extract |
1/8 teaspoon vanilla extract |
Directions:
1. Pour butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
4. For topping, in a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners' sugar and extracts; beat until stiff peaks form. Serve with cake. Yield: 8 servings.
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