Shelly's Recipe

UPSIDE-DOWN SWEET CHERRY CAKE

Category: Cakes

1 tbsp of unsalted butter at room temperature for the pan.

Cherry Topping
1/4 cup (2 oz) unsalted butter
3/4 cup (5 1/4 oz) sugar
2 tbsp freshly squeezed lemon juice (don't use the concentrated junk!)
1/2 to 1 pound of pitted fresh sweet red cherries (Note: I don't have a cherry pitter so I just sliced my cherries in half and the cake turned out just fine. Also, you may not need an entire pound of cherries. I think I used a little less than 1/2 a pound. Just use enough whole or halved cherries to cover the surface of the pan.)

Cake
2 cups cake flour or 1 3/4 cups flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter
1 cup plus 2 tbsp sugar
Zest and juice of one lemon (1-2 tbsp of lemon juice) or small orange
2 eggs, at room temperature, separated
1 tsp vanilla extract
1 cup sour cream

Preheat the oven to 350. Butter a 9-inch square metal baking

To make the caramel topping, slowly melt the butter in a saucepan over medium heat until it's all melted. Stir in the sugar and lemon juice with a wooden spoon. Turn the heat up to medium-high heat and bring the mixture to a boil. As it boils it will become foamy and change color from beige to amber brown. Once it just starts amber, pour the caramel into the prepared pan. Set aside to cool for about 10 minutes.

Place the pitted cherries in a single layer on top of the caramel with the pitted sides facing up. Set aside.

Sift the cake flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Set aside.

Cream the butter, sugar, and lemon/orange zest on medium-high for 4 minutes. It will be very light and fluffy. Add the egg yolks one at a time and mixing for a full minute until totally incorporated, scraping down the sides of the bowl after each addition. Add the lemon/orange juice and vanilla.

Mix in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour (so 1/3 flour, then 1/2 the sour cream, 1/3 flour, the rest of sour cream, and then whatever is left of the flour mixture). The batter will be very thick. Set the batter aside.

In a clean bowl, with a whisk attachment, whisk the egg whites on high speed until soft peaks appear. Fold half of the egg whiles into the batter, being sure to incorporate them completely before adding the other half. Carefully pour the batter into the pan and gently spread in an even layer over the cherries.

Bake for 60 to 65 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Be sure to do use a toothpick to check for doneness too. The cake will be very brown and might crack slightly in the middle; this is normal. Cool the cake on a wire rack for 45 minutes.

To flip the cake out of its pan, first run a knife around the edge, then place a flat plate or piece of tin foil face-down over the cake and quickly invert the cake onto the platter in one fell swoop. Cut into squares or wedges and enjoy! Keep covered and store at room temperature.