Cherry “Upside-Down” Cake

Serves: 12
Total Calories: 250


1/2 cup firmly packed brown sugar
1 (20-ounce) can sour cherry, drained; reserve juice
1 3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla extract
1 egg
Cherry Sauce:
1/2 cup sugar
reserved juice from cherries plus water to equal 1 1/2 cups
2 tablespoons cornstarch
1/8 teaspoon almond extract


All ingredients must be at room temperature.

Grease a 12x8x2-inch pan with butter. Sprinkle brown sugar over bottom of pan. Add drained cherries. Sift together flour, baking powder, salt, and sugar. Add oil, milk and vanilla. Beat for 1 1/2 minutes until batter is well blended. Add egg, unbeaten, and beat for another 1 1/2 minutes. Pour over cherries in pan.

Bake in 350° oven for 35–45 minutes.

Cherry Sauce:
Combine sugar, juice, and cornstarch. Cook until thickened, stirring constantly. Remove from heat and add almond extract. Serve warm over warm cake. A fluff of whipped cream for decoration may be added.

Fun Fact: The name “Chichen Itza” literally means “At the mouth of the well of the Itza.” The word Chi stands for “mouth,” chen for “well,” and Itza for “the Itza tribe.”

In Chichen Itza, each of the structures has a name of its own. Pelota Court is the main ball court in Chichen Itza, and is also the largest and best preserved ball court in the world.

Nutritional Facts:

Serves: 12
Total Calories: 250
Calories from Fat: 58

This Cherry “Upside-Down” Cake recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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