Cherry Upside-down Cakes
Cherry Upside Down Cakes
Ingredients:
24 fresh cherries
1/3 cup butter
1/3 cup brown sugar loosely packed
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/2 cup buttermilk
1 large egg
Directions:
Preheat oven to 350 degrees. Grease a 12 cup muffin pan. Set aside.
Remove the stems, wash, and pit the cherries. Cut the cherries in half and set aside.
Melt the 1/3 cup butter and stir in brown sugar. Mix until combined. Evenly divide the butter mixture between the 12 muffin cups. Top with 4 cherry halves each, cut side down.
To make the cake batter combine the flour, granulated sugar, baking powder, and salt. Using an electric mixer beat in the softened butter and egg. This should take about 2 minutes. Add milk and mix to combine.
Spoon 2 tablespoons of batter into each muffin cup covering cherries. Bake in the center of the oven for 22-30 minutes or until a toothpick inserted into the center comes out cool.
Cool the cakes in the pan for 5 minutes before turning out onto a wired rack.
Serves 12.
