I found a recipe for Double Cherry Upside Down Cake in the July Issue of Cooking light.
You will need:
2 Tbsp Butter
1/3 cup brown sugar
2 cups pitted fresh cherries (Rainier was recommended, I used Royal Anne)
2 cups pitted fresh cherries Bing
1.5 cups of all purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 cups granulated sugar
6 Tbsp butter, softened
3 Tbsp canola oil
1.5 tsp vanilla extract
2 large eggs
1 cup fat-free buttermilk
1. preheat Oven to 350 degrees
2.Coat a 9-inch spring form pan or cake pan with 3-inch sides with cooking spray. Line the bottom of the cake pan with parchment paper. If using a spring form cake pan, wrap the outside of the pan with tightly with a double layer of heavy duty foil.
3. Drizzle the melted butter over parchment in bottom of pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar. Place pan on a baking sheet lined with foil.
4. Combine flour, baking powder, salt and baking soda, stirring with a whisk; set aside. Place granulated sugar, softened butter, and oil in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Beat in Vanilla. Add eggs one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to oil mixture, beginning and ending with flour mixture (batter will be thick). Spread batter evenly over cherries in pan. Bake at 350 degrees for 30 minutes.
5.Reduce heat to 325 degrees (do not remove cake from oven). Bake at 325 degrees for 25-30 minutes or until a wooed pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Loosen cake from edges of pan with a knife; invert onto a platter.
By the way, the recipe gave instructions for extra wrapping of foil on the cake pan and the sheet. My cake only had a small amount of oil that made its way out of the pan.
This was for our Father's day celebration. That is why I didn't have a photo of our cake. It had already been half eaten when I realized the I didn't get it.
I found a recipe for Double Cherry Upside Down Cake in the July Issue of Cooking light.
You will need:
2 Tbsp Butter
1/3 cup brown sugar
2 cups pitted fresh cherries (Rainier was recommended, I used Royal Anne)
2 cups pitted fresh cherries Bing
1.5 cups of all purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 cups granulated sugar
6 Tbsp butter, softened
3 Tbsp canola oil
1.5 tsp vanilla extract
2 large eggs
1 cup fat-free buttermilk
1. preheat Oven to 350 degrees
2.Coat a 9-inch spring form pan or cake pan with 3-inch sides with cooking spray. Line the bottom of the cake pan with parchment paper. If using a spring form cake pan, wrap the outside of the pan with tightly with a double layer of heavy duty foil.
3. Drizzle the melted butter over parchment in bottom of pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar. Place pan on a baking sheet lined with foil.
4. Combine flour, baking powder, salt and baking soda, stirring with a whisk; set aside. Place granulated sugar, softened butter, and oil in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Beat in Vanilla. Add eggs one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to oil mixture, beginning and ending with flour mixture (batter will be thick). Spread batter evenly over cherries in pan. Bake at 350 degrees for 30 minutes.
5.Reduce heat to 325 degrees (do not remove cake from oven). Bake at 325 degrees for 25-30 minutes or until a wooed pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Loosen cake from edges of pan with a knife; invert onto a platter.
By the way, the recipe gave instructions for extra wrapping of foil on the cake pan and the sheet. My cake only had a small amount of oil that made its way out of the pan.
This was for our Father's day celebration. That is why I didn't have a photo of our cake. It had already been half eaten when I realized the I didn't get it.
