Cherry Upside-Down Cake
Yield: twelve 3-inch squares
- 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
- Cherry Sauce
- Whipped cream
- 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.
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