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Sour Cherry Upside Down Cake

Source of Recipe

Posted by Linda Roth


List of Ingredients

3 T. butter, melted
1/4 tsp. almond extract
1/2 C. granulated sugar
1/2 tsp. ground cinnamon
1/2 C. slivered almonds
1 1/2 C. pitted sour cherries
1/4 C. vegetable shortening
3/4 C. granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/4 C. all-purpose flour
1/4 tsp. salt
3/4 tsp. baking soda
1/2 C. buttermilk


Recipe

Preheat oven to 350ºF.

Combine butter and almond extract in a small measuring cup and pour into a 9-inch round cake pan. Tilt the pan to coat with the butter mixture. Sprinkle the 1/2 cup sugar, cinnamon and almonds over the butter mixture. Arrange cherries in a single layer in the pan. Set aside.

In a mixing bowl cream together shortening and the 3/4 cup sugar, then beat in egg and vanilla. In a separate bowl, combine the flour, salt and baking soda. In thirds, beat this mixture into the wet mixture, alternating with buttermilk. Pour the batter evenly over cherries. Bake until the top of the cake is golden brown and a cake tester inserted in the center comes out clean. Place the pan on a wire rack and cool 15 minutes, then invert the cake onto a serving plate. Serve warm or at room temperature.