Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 can (20 oz) cherry pie filling
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine melted butter and brown sugar. Spread mixture evenly on the bottom of the cake pan.
3. Spoon cherry pie filling over the brown sugar mixture.
4. In another mixing bowl, whisk together flour, baking powder, baking soda, and salt.
5. In a separate mixing bowl, beat granulated sugar and vegetable oil until well combined. Add eggs and vanilla extract, and beat until smooth.
6. Gradually mix in the flour mixture and milk, alternating between the two, until the batter is smooth.
7. Pour the batter over the cherry pie filling in the cake pan.
8. Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes.
10. Run a knife around the edges of the cake to loosen it from the pan. Place a serving plate upside down on top of the cake pan and carefully flip the cake onto the plate.
11. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 16g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 360mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 43g
Protein: 3g
Substitutions for ingredients:
- Cherry pie filling can be substituted with any other canned fruit pie filling.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped nuts such as pecans or walnuts to the brown sugar mixture.
- Use a different fruit pie filling such as apple or blueberry.
- Add spices such as cinnamon or nutmeg to the batter for extra flavor.
Tips and tricks:
- Make sure to spread the brown sugar mixture evenly on the bottom of the cake pan to prevent the cake from sticking.
- Use a non-stick cake pan or line the cake pan with parchment paper for easier removal.
- Let the cake cool in the pan for 10 minutes before flipping it onto the serving plate to prevent it from falling apart.
Storage instructions:
Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or top with whipped cream.
Garnishes:
Garnish with fresh cherries or mint leaves.
Pairings:
Serve with a scoop of vanilla ice cream or a cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake sticks to the pan, run a knife around the edges of the cake to loosen it before flipping it onto the serving plate.
- If the cake is too dry, reduce the baking time or add more milk to the batter.
Food safety advice:
Make sure to use clean utensils and wash your hands before preparing the cake. Store leftovers in the refrigerator to prevent spoilage.
Food history:
Upside-down cakes have been around since the early 1900s and were popularized during the Great Depression when ingredients were scarce. They were a way to use up canned fruit and create a delicious dessert.
Flavor profiles:
This cake has a sweet and tangy flavor from the cherry pie filling and brown sugar. The cake itself is moist and fluffy with a hint of vanilla.
Serving suggestions:
Serve this cake as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A