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Recipe: Cherry - Almond Upside - Down Cake
Similar Categories: Cherry, Almond, Upside, Down, Cake
Serving Size : 8
1 tablespoon stick margarine -- melted
1/4 cup firmly packed brown sugar
3 tablespoons sliced almonds -- toasted
1 (14 1/2-ounce) can unsweetened pitted tart cherries -- drained
OR
1 (14 1/2-ounce) can dark sweet cherries -- drained
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup stick margarine -- softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 cup low-fat buttermilk
Preheat oven to 350º.
Coat the bottom of a 9-inch round cake pan with melted margarine. Sprinkle
brown sugar and almonds over margarine. Arrange the cherries over the brown
sugar-almond mixture; set aside.
Combine flour, baking powder, baking soda, and salt in a bowl; stir well.
Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of a
mixer until well-blended. Add extracts and egg; beat well. Add flour mixture
to creamed mixture alternately with buttermilk, beginning and ending with
flour mixture; beat well after each addition. Pour batter over cherries.
Bake at 350º for 30 minutes or until a wooden pick inserted in center comes
out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides
of pan, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges. Serve warm.
Serving Size: 1 wedge
1 tablespoon stick margarine -- melted
1/4 cup firmly packed brown sugar
3 tablespoons sliced almonds -- toasted
1 (14 1/2-ounce) can unsweetened pitted tart cherries -- drained
OR
1 (14 1/2-ounce) can dark sweet cherries -- drained
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup stick margarine -- softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 cup low-fat buttermilk
Preheat oven to 350º.
Coat the bottom of a 9-inch round cake pan with melted margarine. Sprinkle
brown sugar and almonds over margarine. Arrange the cherries over the brown
sugar-almond mixture; set aside.
Combine flour, baking powder, baking soda, and salt in a bowl; stir well.
Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of a
mixer until well-blended. Add extracts and egg; beat well. Add flour mixture
to creamed mixture alternately with buttermilk, beginning and ending with
flour mixture; beat well after each addition. Pour batter over cherries.
Bake at 350º for 30 minutes or until a wooden pick inserted in center comes
out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides
of pan, using a narrow metal spatula. Invert onto a cake plate; cut into
wedges. Serve warm.
Serving Size: 1 wedge
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