Cherry Upside Down Cake With Almond Whipped Cream Food

CHERRY UPSIDE DOWN CAKE WITH ALMOND WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Grease a 10-Inch Round Pan and set aside.
• In a microwave-safe bowl, melt the butter. Stir in the brown sugar and microwave an additional 60 seconds. Mix well and pour over the bottom of the prepared cake pan. Top with the cherries, in a single layer.
• In a medium bowl, combine the flour, nutmeg, baking soda and salt. Set aside.
• In a separate medium bowl, beat the butter with the almond extract with an electric mixer until creamy and smooth. Gradually beat in the sugar. Increase the speed to medium-high and continue to beat until light and fluffy - about 4-5 minutes.
• Add the eggs to the butter mixture, one at a time, beating well after each addition. With the mixer on low speed, add half of the flour mixture and mix just until combined. Add the sour cream and mix just until combined. Add the remaining flour mixture beating just until smooth. The batter will be thick. Gently spread the cake batter over the top of the cherries with a spatula.
• Bake for 45-50 minutes or until the cake is golden brown and the cake tests clean when a toothpick is inserted near the center.
• Allow the cake to cool in the pan for 15 minutes. Carefully run a knife around the perimeter of the pan. Cover the cake pan with a cake platter and invert so the cake is on the platter. If any cherries have stuck to the pan, replace them on top of the cake.
• To make the almond whipped cream, beat all of the whipped cream ingredients in a medium bowl with an electric mixer on medium-high speed until firm peaks form.
• Serve the warm cake with dollops of the whipped cream. Refrigerate any leftovers.

UPSIDE-DOWN CHERRY CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Generously butter an 8-inch square baking pan.
• Spread the cherry pie filling over the bottom of the prepared pan.
• In a bowl, combine the flour, baking powder, and salt; set aside.
• In a mixing bowl with an electric mixer, beat the butter and sugar together for about 3 to 4 minutes, until light and fluffy. Beat in eggs and the vanilla and almond extracts.
• Add the dry mixture in three additions, alternating with the milk and ending with the flour mixture. Blend thoroughly after each addition.
• Spoon the cake batter over the cherry pie filling; gently spread to cover.
• Bake the cake for 40 to 50 minutes, or until the cake springs back when lightly touched with finger.
• Let the cake cool for about 10 minutes. Loosen sides and carefully invert it onto a serving plate or cake server.

CHERRY-ALMOND UPSIDE-DOWN CAKE

Steps:

• To make topping: Preheat oven to 350°F Coat a 9-inch cake pan with cooking spray. Toss cherries with sugar, kirsch (or brandy) and cornstarch in a medium bowl. Spoon into the prepared pan, arranging the cherries in a single layer; set aside.
• To make cake: Combine flour, almonds, baking powder and salt in a food processor or blender; process until the almonds are ground to a fine meal.
• Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining 1/3 cup sugar in a separate mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
• Whisk one-quarter of the beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture.
• Spread the batter over the cherries in the prepared pan and bake until the top springs back when touched lightly and a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

CHERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9x13 baking pan and set aside.
• Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
• Mix remaining ingredients until sugar and cornstarch are dissolved.
• Pour or gently spoon cherry mixture over batter.
• Bake for 50-60 minutes.
• Serve topped with whipped cream or vanilla ice cream.

CHERRY UPSIDE DOWN CAKE

Steps:

• Blend melted butter and brown sugar in a 9x9x2 inch greased pan. Spread evenly over the bottom of pan.
• Spread cherry pie filling over brown sugar mixture.
• Combine egg, milk and almond extract in small bowl of electric mixer. Add cake mix. Beat 2 minutes.
• Spoon batter evenly over cherries.
• Bake at 350 degrees about 45 minutes.
• Cool 5 minutes. Invert on serving plate. Serve with Whipped cream.

CHERRY UPSIDE DOWN CAKE..

Steps:

• have ingredients at room temperature --
• butter a 12x8 pan.sprinkle brown sugar over bottom of pan -- add drained cherries.
• sift together flour, baking powder, salt and sugar.
• add to oil and milk and vanillla -- beat for 1 1/2 minutes or batter is well blended.
• add egg, unbeaten, and beat for another 1 1/2 minutes.
• pour over cherries in pan --
• bake at 350* for 35-45 minutes --
• CHERRY SAUCE:.
• you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup -- and add enough water to equal 1 1/2 cups juice -- ,
• pour into a medium saucepan -- add sugar, and cornstarch -- cook till thickened -- stirring constantly --
• remove from heat and add almond extract, butter and red food coloring, if desired --
• stir well to combine -- and butter melted.
• serve warm over warm cake --
• I can hear my husband sigh!

SWEET CHERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F Grease 11 x 7 inch glass baking dish. Microwave 1/4 cup butter in medium microwave-safe bowl on high 30 seconds or until melted. Stir in brown sugar; microwave 30 to 60 seconds or until sugar is melted and mixture is thick and bubbly. Stir in cinnamon. Pour over bottom of baking dish; top with cherries in single layer.
• Whisk flour, nutmeg, baking soda and salt in medium bowl. Beat butter and almond extract in large bowl at medium speed until smooth. Gradually beat in sugar, increase speed to medium-high; beat 4 minutes or until light and fluffy.
• Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture in 3 parts alternately with sour cream just until smooth, beginning and ending with flour mixture. (Batter will be thick.) Spoon and gently spread batter over cherries.
• Bake 40 to 50 minutes or until cake is golden brown, toothpick inserted in center comes out clean and cake springs back when gently pressed.
• Cool on wire rack 15 minutes. Run thin knife around edge of cake to release from pan. Cover with rimmed platter, invert cake on platter. (If any cherries have stuck to pan, place them back on cake.).
• Beat all whipped cream ingredients in medium bowl at medium-high speed until firm but not stiff peaks form. Serve cake warm with whipped cream.