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Cherry Pecan Upside-Down Cake

Cherries are a terrific take on traditional pineapple upside-down cake. The crowning touch on each piece is the creamy, cheesy topping.—Eleanor Froehlich, Rochester, Michigan

8 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

1/4 cup butter, melted
3/4 cup packed brown sugar
2 cans (15 ounces each) pitted dark sweet cherries, drained
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar
3 eggs
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
TOPPING:
1/2 cup heavy whipping cream
1/2 cup Mascarpone cheese
2 tablespoons confectioners' sugar
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract

Directions

Pour butter into an ungreased 9-in. round baking pan; sprinkle with
brown sugar. Arrange cherries in a single layer over brown sugar;
top with pecans.

2 of 2

Cherry Pecan Upside-Down Cake (continued)

Directions (continued)

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder and salt; add to the
creamed mixture alternately with buttermilk, beating well after each
addition.
Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before inverting onto a serving plate.
For topping, in a large bowl, beat cream and cheese until it begins
to thicken. Gradually add confectioners' sugar and extracts; beat
until stiff peaks form. Serve with cake. Yield: 8 servings.

Nutrition Facts: 1 slice with 2 tablespoons topping equals 742 calories, 43 g fat (22 g saturated fat), 180 mg cholesterol, 318 mg sodium, 85 g carbohydrate, 2 g fiber, 9 g protein.