Mary’s Cherry Upside-Down Cake
Mary’s Cherry Upside-Down Cake
Ingrediënten
- Makes: 10 To 12 Servings
Cake
- 6 Tablespoons Unsalted Butter
- 1¼ Cups Light Brown Sugar Firmly Packed
- 1¼ Pounds 2½ To 3 Cups Fresh Pitted Or Frozen Pitted Tart Cherries, Thawed And Drained
- ¾ Cup 1½ Sticks Unsalted Butter, At Room Temperature
- 1½ Cups Granulated Sugar
- 3 Large Eggs Separated
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Almond Extract
- 2¼ Cups All-Purpose Flour See Cake Note
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- ¾ Cup Whole Milk At Room Temperature
Topping
- 1 Cup Heavy Cream Chilled
- ⅓ Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
Instructies
- For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Line The Bottom Of A 13″ × 9″ Baking Pan With Parchment Paper (This Makes The Turning-Out Process Less Messy).
- Place The 6 Tablespoons Butter And Brown Sugar In A Small Saucepan Over Medium Heat And Let The Butter Melt, Stirring, 1 To 2 Minutes.
- Turn The Mixture Into The Prepared Pan, Spreading It Evenly Over The Parchment Paper.
- Place The Drained, Pitted Cherries In An Even Layer On Top Of The Butter And Sugar Mixture.
- Set The Pan Aside.
- For The Cake Batter, Place The ¾ Cup Butter And Granulated Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 3 Minutes.
- Add The Egg Yolks, One At A Time, Beating Well After Each Addition.
- Beat In The Vanilla And Almond Extract, And Scrape Down The Sides Of The Bowl.
- Whisk Together The Flour, Baking Powder, And Salt.
- Add This To The Batter Alternately With The Milk, Beginning And Ending With The Dry Ingredients.
- Set Aside.
- Place The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Stiff Peaks Form, About 4 Minutes.
- Fold A Small Amount Of Beaten Egg Whites Into The Batter To Lighten It.
- Then Fold In The Rest Of The Egg Whites, Lifting And Folding As You Incorporate The Egg Whites.
- Gently Spread The Batter Over The Cherries So As Not To Disturb Them.
- Place The Cake In The Oven, And Bake Until The Top Is Golden And A Toothpick Inserted In The Center Comes Out Clean, 45 To 50 Minutes.
- Remove The Cake From The Oven And Let Cool For 15 Minutes.
- After 15 Minutes, Run A Knife Around The Edges Of The Pan.
- Turn The Cake Onto A Serving Platter And Cut Into Servings.
- Serve Warm With The Whipped Cream Topping Or With Vanilla Ice Cream.
- For The Topping, Place The Cold Cream Into A Large Mixing Bowl.
- Whip With An Electric Mixer With Cold Beaters On High Speed Until Soft Peaks Form, About 2 Minutes.
- Then, While The Mixer Is On, Gradually Add The Sugar, And Beat Until The Cream Holds Stiff Peaks.
- Fold In The Vanilla, And Serve.
Notes / Tips / Wine Advice:
Cake Note:
Mary’s Mother Used Gold Medal Flour In This Cake. Mary Does, As Well.
