Recipe For Cooking Cherry Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Cherry Upside-Down Cake

1/2 C. butter
1 1/3 C. sugar
1 tea. vanilla extract or flavoring
2 C. cake flour
1/4 tea. salt
2 tea. baking powder, divided
2/3 C. water
3 egg whites

Preheat oven to 350 degrees F.

Cream butter and sugar; add vanilla extract or flavoring. Sift flour with salt and 1 1/2 tea. of the baking powder and add alternately with the water to the butter mixture, beating well after each addition. Beat the remaining baking powder with the egg whites until stiff. Fold whites into mixture. Divide batter into two prepared and floured 9-in. layer pans.

Sauce
1 (1 lb. 4 oz.) can pitted sour cherries
1 C. sugar
1 tea. red food coloring

Drain cherries well, saving the juice. Measure 3/4 C. of juice. Add water if needed to make up the difference. Combine juice, cherries, sugar and coloring. Heat to the boiling point. Pour hot cherry sauce over cake batter. Bake for 35 min. Cool for 3 min. Turn upside down. Place layers using sauce as both filling and topping.

Serve with whipped cream.