Wednesday, May 13, 2015

Upside-Down Spiced Cherry Cake

Last week we were invited to our friends' house for dinner. When I asked what we could bring, she answered, "Bring dessert!" Sure thing. I debated and decided to bring two desserts. This was the first one I made.


Ingredients
  • 2 C cherries, pitted
  • butter for the pan
  • brown sugar for the pan
  • 3/4 C white whole wheat flour
  • 1/2 t baking soda
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ginger
  • 1 egg, beaten
  • 3/4 C organic brown sugar, lightly packed
  • 1/4 C ginger syrup
  • 1/2 C organic sour cream
  • 2 T olive oil
  • powdered sugar for sprinkling

Procedure
Preheat oven to 350 degrees F. Butter your baking dish and spread a thin layer of brown sugar over the bottom. Arrange cherries in a single layer on top of the brown sugar.

Blend all other ingredients to form a batter and pour over cherries. Ensure that the batter goes to the edge of the pan; it's alright if the bottoms of the cherries are still showing - the cake batter will rise and you'll invert to serve.

Bake until cake is a deep brown and a toothpick inserted in the middle comes out clean, approximately 50 to 55 minutes. Allow to cool in pan for 10 minutes before turning onto a serving plate or board. Dust with powdered sugar just before serving.

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