While Pineapple Upside Down Cake is my first love, this Warm Cherry Upside Down Cake is gaining ground; the perfect summer version.
There are many days when my food choices for the day are limited; on purpose, to a bowl of cereal with fruit for breakfast and a simple salad or sandwich for lunch. As a result, there are also many times while I’m on Twitter that I see so many amazing pictures of fabulous food that I can get hungry for something more delicious but I keep on task and just drool a bit.
When I saw someone tweet about a cherry upside down cake though…I was smitten. Neighbors were coming the next day for coffee and dessert so I had a reason to make it and it helped that I had two pounds of cherries in my refrigerator just waiting for the perfect reason to be pitted and incorporated into something special.
Enter my daughter and her friends. And my neighbor Sally from across the street who had just brought me a gallon of milk she had picked up for me. What happened? It was GONE…all but for one tiny little piece of cake that I did get to have with coffee. But no cake, no picture, boo hoo.
Something I might have been heartbroken over (OK maybe just a little dramatic) but this was easy, I could do it again and I had thought about making my own revisions.
I soooo love Pineapple Upside Down Cake; and found this cake and the cherries to be amazing but the topping to be just a little lacking so my 2nd attempt replaced the white sugar in the topping with brown sugar and that’s more what I was expecting; a bit of a caramel touch!
Though the original called for buttermilk, for my first attempt I used regular milk, but did use buttermilk for the 2nd try and actually like the lighter texture from the regular milk…I figure, lighten up the cake a bit because I’m making the topping a bit richer. Perfect!
From Eating Local cookbook by Janet Fletcher & Sur la Table.