Cherry Upside Down Cake

📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic homemade cherry upside down cake featuring a buttery fruit topping and tender crumb. Baked to golden perfection and served warm with a sweet cherry sauce.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	60 mins	None	8 servings

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🔪 Key Equipment

• 8-inch square pan
• Mixing bowls
• Saucepan

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Ingredients

Topping

Measurements	Ingredients	Prep / Notes
1 no.2 can	Cherries	Drained, reserve juice
1/3 cup	Margarine	Melted
1/2 cup	Sugar	For topping

Cake Batter

Measurements	Ingredients	Prep / Notes
1/2 cup	Butter	Creamed
1 cup	Sugar	For batter
2	Eggs	Well beaten
2 cups	Cake Flour	Sifted
2 tsp	Baking Powder	None
1/2 tsp	Salt	None
3/4 cup	Milk	None
1/2 tsp	Almond Extract	None
1/2 tsp	Vanilla Extract	None

Sauce

Measurements	Ingredients	Prep / Notes
1 tbsp	Cornstarch	None
1/4 cup	Sugar	For sauce
1 cup	Cherry Juice	Reserved from cherries

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Instructions

Step 1: Preparing the Topping

1. Drain 1 no.2 can cherries, reserving the juice for later.
2. Melt 1/3 cup margarine in the bottom of an 8-inch square pan.
3. Add 1/2 cup sugar and stir over low heat to dissolve the sugar partially.
4. Sprinkle the cherries evenly over the sugar and margarine mixture.

Step 2: Making the Batter

5. Cream 1/2 cup butter and 1 cup sugar together until fluffy, then add 2 well beaten eggs and blend.
6. Sift together 2 cups cake flour, 2 tsp baking powder, and 1/2 tsp salt.
7. Add the dry ingredients alternately to the creamed mixture with 3/4 cup milk, stirring well.
8. Stir in 1/2 tsp almond extract and 1/2 tsp vanilla extract, beating until smooth.
9. Pour the batter over the cherries in the pan.

Step 3: Baking and Serving

10. Bake in a moderate oven at 350°F for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean.
11. Cool for 5 minutes in the pan, then carefully turn out upside down onto a deep plate.
12. To make the sauce: blend 1 tbsp cornstarch, 1/4 cup sugar, and 1 cup cherry juice, cooking until thickened.
13. Pour the warm sauce over the cake and serve warm.

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💡 Make-Ahead & Storage: Best served warm shortly after baking, but can be stored covered at room temperature for up to 2 days.

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Original Recipe Scan