Upside Down Cherry Cake

The cherries that I got yesterday were a shade redder than the ones I had bought in the past weeks. I had baked some mini pies and galettes but now I wanted to bake an upside down cake with cherries. Using a punnet of cherries and a small round cake tin, I used a tiny cup for the rest of the measurements. So the cup in this recipe isn’t for the standard cup that is used in baking. But if the other ingredients work around that quantity, the cakes turn out fine. A few cherries were kept aside and kept whole for eye candy:)

1 punnet of red cherries, pitted and halved (I left the smaller ones whole after removing the seeds)
4 tbs regular sugar caramelized and I also added a dash of butter
One & a half cups of flour sieved with….
1 level tsp baking powder & 3 tbs cocoa powder & 1 cup fine sugar
1 cup butter, softened
2 eggs, beaten
1 tsp vanilla essence
A quarter tsp of instant coffee mixed with two tbs water

Preheat the oven to 180*C.
Pour the caramel into the baking tin and turn it around so that the caramel covers every bit of space.
Layer the caramel with pitted cherries. Keep aside.
Whisk the eggs.
Cream the butter and the sugar.
Pour the eggs slowly and keep on whisking into the butter/sugar mixture.
Add the vanilla essence and the coffee.
Fold in the flour/baking powder/cocoa mixture.
Pour the batter into the tin layered with cherries. Tap the tin a few times on the work top to release air bubbles.
Bake in the oven for about 25 minutes or till a skewer inserted comes out clean.
Take it out and let the tin cool down a bit before you invert the cake on a plate.

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