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Cherry Upside-Down Cake

TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD: 8 servings.
“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

Ingredients

  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1/3 cup sugar
  • 1 tablespoon butter
  • CAKE:
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup fat-free milk
  • SAUCE:
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 5 to 8 drops food coloring, optional

Directions

  • 1. Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce.
  • 2. 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.
  • 3. 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.
  • 4. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
  • 5. 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.

Nutrition Facts

1 slice: 258 calories, 8g fat (3g saturated fat), 30mg cholesterol, 151mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.

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