Sunday, 23 April 2017

Cherry Upside Down Cake

I absolutely love this cake. It's almost too beautiful to eat. Almost. I made this cake last year, but completely forgot to post the recipe. It is beautifully moist, and let's face it, that red colour is to die for! I personally love this cake with a big dollop of almond ice cream. 


Ingredients:
  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp cinnamon
  5. ½ tsp salt
  6. 170 g powdered sugar
  7. 1 egg
  8. ½ c milk
  9. 1 tsp vanilla extract
  10. ½ c cherries, pitted and halved
  11. 3 tbsp demerara sugar



Method:

  1. Preheat the oven to 180 degrees and grease an 8-inch tin with butter.
  2. Evenly spread the demerara sugar at the bottom of the tin. Arrange the cherries on top of the sugar, round side up. 
  3. In a large bowl, sieve the flour, baking powder and salt.
  4. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  5. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  6. Transfer the batter into the tin.
  7. Bake at180 degrees for 30-35 minutes. 
  8. Cool the cake completely before removing it from the tin.