Monday, July 5, 2010
The cherries were mostly bing with a few Raniers. I thought they added some nice color contrast. They turned almost orange, compared the deep red of the bing cherries.
This recipe has a lot of steps, and it looks a bit complicated on first glance, but it's actually pretty simple if you take it one step at a time.
The caramel at the top is sweet, but it's tempered by the lemon juice in it, so it's not cloyingly sweet. Of course the cherries are both sweet and tart, and the cake is the perfect complement.
Since I live at high altitude, I was a little worried that the cake would overrun the pan. I reduced the baking powder and baking soda by a little bit to compensate, and had no trouble at all. And it came out of the pan without a hint of trouble.
And what was the recipe? Why, it was...
Upside-Down Sweet Cherry Cake
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
1/4 cup butter
3/4 cup sugar
2 tablespoons fresh lemon juice
4 cups pitted cherries
For the Cake:
1 3/4 cups (8 3/4 ounces) all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 cup plus 2 tablespoons sugar
zest and juice from 1 orange
2 eggs, separated
3/4 cup sour cream
Preheat the oven to 350 degrees, and butter a 9-inch square baking pan (I used baking spray rather than butter.)