“As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it—just as my family always has.” —Dorothy Erickson, Blue Eye, Missouri
- 1 can (14-1/2 ounces) pitted tart cherries
- 1/3 cup sugar
- 1 tablespoon butter
- 1/4 cup shortening
- 1/2 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup fat-free milk
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 5 to 8 drops food coloring, optional
- Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce.
- In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray.
- For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture.
- Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
- For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake. Yield: 8 servings.
Originally published as Cherry Upside-Down Cake in Healthy Cooking February/March 2011, p18
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