Cherry Upside-Down Cake
This recipe for a sweet and simple Cherry Upside-Down Cake is from The Redbook Cookbook, which was published many times, but my edition is from 1971.
It’s made in an 8-inch or 9-inch square pan, so it’s a perfect “snack cake” size for 4-8 people depending on how large you cut the slices!
PrintCherry Upside-Down Cake
This simple but lovely cake is the perfect size for when you don’t want a lot of leftovers
- Prep Time: 10 minutes
- Cook Time: 1 Hour
- Total Time: 70 Minutes
- Yield: 4-8 squares
- Category: Dessert
- Method: Baking
Ingredients
1 21 Ounce Can Cherry Pie Filling
1/3 Cup Slivered Blanched Almonds
1-1/4 Cup Sifted All-Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
3/4 Cup Granulated Sugar
1/4 Cup Vegetable Shortening
1/2 Cup Whole Milk
1 Large Egg
1 teaspoon Vanilla Extract
Instructions
Preheat your oven to 350 degrees.
Line a 9 inch square pan with parchment, then spray with cooking spray.
Spread the pie filling into the bottom of the pan and top with the almonds.
Sift together the flour, baking powder, and salt in a mixing bowl. Stir in the sugar.
Using your electric mixer, beat in the shortening and milk on medium speed for two minutes.
Add the egg and vanilla and beat for another two minutes on medium.
Spread the batter over the pie filling and almonds, and bake for 55-60 minutes, or until the cake springs back when touched lightly in the center.
Remove cake from the oven and let stand for five minutes on the counter.
Loosen the cake from the edges of the pan and invert onto a cake platter.
Remove the parchment and let cool at least ten minutes before serving.
Notes
This isn’t my usual method for mixing cakes, but it worked just fine.
Serve plain or with whipped cream or ice cream.
