Cherry Upside Down Cake.. |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My husband just loves anything with cherries in it...on it or over it...so............reserve cherry juice once you drain for the cherry sauce on top!!! Ingredients:
1/2 cup brown sugar, packed |
14 ounces sour pie cherries, drained |
1 3/4 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup sugar |
1/3 cup oil |
3/4 cup milk |
1 teaspoon vanilla extract |
1 large egg |
1/2 cup sugar |
2 tablespoons cornstarch |
1 1/2 cups cherry juice |
1/2 teaspoon almond extract |
2 tablespoons butter, softened |
red food coloring, if desired |
Directions:
1. have ingredients at room temperature -
2. butter a 12x8 pan.sprinkle brown sugar over bottom of pan - add drained cherries.
3. sift together flour, baking powder, salt and sugar.
4. add to oil and milk and vanillla - beat for 1 1/2 minutes or batter is well blended.
5. add egg, unbeaten, and beat for another 1 1/2 minutes.
6. pour over cherries in pan -
7. bake at 350* for 35-45 minutes -
8. CHERRY SAUCE:.
9. you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup - and add enough water to equal 1 1/2 cups juice - ,
10. pour into a medium saucepan - add sugar, and cornstarch - cook till thickened - stirring constantly -
11. remove from heat and add almond extract, butter and red food coloring, if desired -
12. stir well to combine - and butter melted.
13. serve warm over warm cake -
14. I can hear my husband sigh!
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