posted by Angel 05-24-103 8:49 PM
Cherry Upside-Down Cake
1 c. butter or margarine, divided
1 (16 oz.) can pitted tart cherries, drained
2 eggs
1 Tbsp. baking powder
2/3 c. milk
whipped cream (optional)
pecan halves (optional)
2 c. sugar, divided
1 c. chopped pecans
2 1/2 c. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla
fresh cherries (in season, optional)
Melt 1/3 cup butter in 10-inch cast iron skillet. Spread 1/2 cup sugar evenly over butter. Continue cooking over low heat until sugar is dissolved. Arrange cherries and chopped pecans in skillet. Remove from heat and set aside.
Cream remaining 2/3 cup butter. Gradually add remaining 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir well and add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter evenly over cherries and pecans in skillet.
Bake at 350 degrees for 50 minutes or until cake tests done. Cool in skillet 10 minutes, then invert cake onto a plate. Cool cake completely. Top with whipped cream or Cool
Whip and garnish with cherries and pecan halves, if desired.