Cherry Upside-Down Cake

Recipe from

Oxmoor House

Ingredients

1/2 cup firmly packed brown sugar
1 (16-ounce) can tart cherries, undrained
1/2 cup shortening
1 cup sugar
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup evaporated milk
1 teaspoon vanilla extract
Whipped cream

Preparation

Grease a 13- x 9- x 2-inch baking pan; sprinkle brown sugar evenly over bottom of pan. Drain cherries, reserving juice for Cherry Sauce; add enough water to juice to equal 1 1/2 cups. Set aside. Spoon cherries evenly over brown sugar. Set aside.

Cream shortening; gradually add sugar, beating well. Add egg, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Pour batter over cherries in pan. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and spoon Cherry Sauce over top. Garnish with whipped cream.