I missed a week of the Farmer's Market and was stuck buying produce at the local supermarket. And that is a crime during the summer. I picked up a $6 bag of cherries...and they sucked compared to what I can get at the Farmer's Market. Sad. So, I baked with them!
Here is a fresh cherry upside-down cake from
Bon Appetit. Find the recipe
here on Epicurious.
Placing these cherries (cut side down) on the bottom of the pan was probably the most time consuming part of the cake. Luckily, Racheal and Lee just sent me an awesome
cherry pitter!!! Thank you Racheal & Lee! You saved me a zillion hours of work!
The bottom (later the top) layer of the cake is a combo of butter and brown sugar with cherries on top. I think there is too much brown sugar (3/4 cup), but my co-workers liked the big o' layer. You melt the butter in the pan over low heat on the stove (see left photo). This always makes me nervous but it worked out fine.
The recipe says to use a 9" x 2" pan, but I used my 9" x 3" pan. If you have one, please use it. The second photo is from the oven, and this cake totally rises. I think it might overflow in a 9" x 2" pan.
Make this cherry cake with your cherries...and go to your farmer's market for the best stuff! :)
Recipe:
Cherry Upside-Down Cakefrom Bon Appetit, June 1997
This is spectacular, Cherries add so much fun, the photos are fab, fab, fabulous.
ReplyDeleteOh gosh this looks so good...
oh that's so creative! i love the cherries!
ReplyDeleteThank you for posting this recipe. I was just informed that I really should think about making a cherry "something" since they are on sale at the store this week (we don't have fresh cherries here in CT yet). I think this cake will do nicely.
ReplyDeleteI have never baked with cherries but this makes me want to! My hubs would totally love the big layer of butter and sugar hehe!
ReplyDeleteUMMMM....YUMMMM!!! That looks delicious! Never thought about a cherry upside down cake. I am so going to have to try this. I love your blog...Thanks so much for sharing..
ReplyDeleteThat looks lovely with all the cranberries "lined up"! Our Farmers Mkt starts in 3 weeks and I can't wait!
ReplyDeletei haven't yet seen cherries at the market but i'm totally making this once i do, very lovely!!
ReplyDeleteOnly you can come up with something so beautiful! It looks gorgeous! Love all those tasty cherries!
ReplyDeleteGreat way to use your cherries. The cake looks wonderful!
ReplyDeleteThe pitting and laying flat of the cherries seems a bit time consuming but it sure does look like it's worth it! I bet this is super tasty:)
ReplyDeletethat looks amazing and the technique (melt the butter in baking pan) is pretty neat too. you'd never guess the cherries came from your local supermarket! ; p
ReplyDeleteThis looks scrumptious!! I love upside down cakes!!
ReplyDeleteGreat picture! Looks yum-licious!
ReplyDeleteGosh that looks fantabulous! I had to put it on my blog too, giving you and epicurius.com all the credit - I hope that's ok with you. The best form of flattery is imitation!
ReplyDeleteThis cake looks fabulous! I had a craving for upside-down cake recently...
ReplyDeleteThe cherries add a contemporary twist to this classic. Looks delicious!
I totally started laughing when I saw cherry upside down cake! Remember your other two cakes that turned "upside down"? Thought maybe you gave up on right side up! LOL, either way it looks great and I'll take a slice!
ReplyDelete~ingrid
Mmm so moist and delicious looking. I need to get some 3 inch high pans!
ReplyDeleteThe cherries may have sucked but your cake looks pretty darn delicious. How is it that your pictures always make my mouth drool? Your biggest fan, Racheal
ReplyDeleteso pretty. I just pitted a bunch of cherries using that exact pitter. I should have made a cake instead!
ReplyDeleteoh, sweet! i can't wait to see the first cherries here!!
ReplyDeleteYour cake looks wonderful! I hate when I'm stuck with grocery store fruit. I'm so loving the blueberries I'm buying at the farmers' market, I refuse to buy store ones.
ReplyDeleteIt looks delicious and beautiful. I'm so jealous of your proximity to California produce!
ReplyDeleteThis is the recipe I've been looking for! Thanks - I'll try it soon.
ReplyDeleteOk - got the ingredients and I'm making it tonight. My only 9x3 cake pan is a springform . . . do you think that will work?
ReplyDeleteDear Bec,
ReplyDeleteI think the 9x3 springform will work fine. But I wouldn't put that on the stove to melt the butter because it would come out the sides...perhaps you can melt it on the stove and then put it into the springform. I would wrap the springform in foil too. Or, you can try the 9x2...it just might puff up a lot, but it should work and the dough should come back down into the pan during the cooling. I just thought it was a lot of easier in the 9x3. I'm sure it will be pretty!!! Let me know how it goes! :) - mary the food librarian
Thanks for the tips Mary - it's in the oven (in the springform wrapped in foil) as I write this and I'll let you know how it turns out! I melted the butter in a pan first and then spread it into the springform and heated the springform in the oven for a little while to get it all melty.
ReplyDeleteTurned out great - I'll post about it when I get a chance.
ReplyDelete