Table Talk
Cherry Upside Down Cake
A few years ago, we began noticing what appeared to be cherries growing on a tree in our backyard. Sure enough, after a couple of weeks, cherry pits littered the path beneath the tree. And was I ever excited. I adore cherries. I adore cherry pie. But, the birds were decimating my new cherries and I was helpless to stop them. That year passed with nary a cherry for even a small tart. The next year, we purchased a large net to try to protect the cherries. However, we were ill-equipped for this task, and the net was returned a week later. But the following year, I was watching and I was ready. As soon as the cherries began to redden, I rushed out, and filled a bowl with them. Over the next week or two, I filled more bowls and was able to make a beautiful, delicious pie.
This year, I was ready to repeat the process, but, having lost a large section of the tree during a brutal snow storm last winter, I expected a meager crop. With the first wave of cherries, not nearly enough for a pie, I made this delicious cherry upside-down cake. I didn't bother arranging cherries--I simply covered the bottom of the pan with as many cherries as would fit. And it is so good, I never missed the cherry pie.
Cherry Upside-Down Cake
Topping
1/4 cup unsalted butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
14 ounces cherries -- halved, pitted
Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter -- (1 stick) room temperature
2 large eggs -- separated
1 1/2 teaspoons vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
1 cup chilled whipping cream
1 1/2 tablespoons powdered sugar
For topping: Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides (or a 9" square pan). Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.
For cake: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with milk.
Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.
Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.
Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream. (Cake and whipped cream can be made 6 hours ahead. Cover cake and let stand at room temperature. Cover and chill whipped cream.)
Source:
"Bon Appétit, June 1997"
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Per Serving (excluding unknown items): 306 Calories; 19g Fat (54.5% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 213mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
NOTES : This is terrific served warm with vanilla ice cream instead of the whipped cream.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
