Tags
cake, cakes, cherries, cherry, comfort, delicious, dessert, food, fruit, kirsch, michael rock, pear, recipes, reipe, scrumptious, strawberry moon cafe, upside down cake
Fresh seasonal cherries and ripe pears decorate a rich upside down coffee cake infused with flavors of Kirsch and almond
INGREDIENTS
♦ 35 Whole Pitted Cherries
♦ 2 Ripe Pears
♦ 1 Tablespoon Kirsch
♦ 1 ½ Cups of Self-Rising Flour
♦ ½ Cup of Superfine Sugar + 2 Tablespoons
♦ Generous ½ Cup of Whole Milk
♦ Pinch of Salt
♦ 1 Whole Egg
♦ ¼ Cup of Unsalted Butter = 2 Tablespoons
♦ 1 Teaspoon of almond extract ♦ 1/2 Teaspoon of vanilla
DIRECTIONS
♦ In a 9 1/2 inch metal baking pan, coat surfaces with butter. Cut a disc from parchment paper for the bottom and coat with butter again.
♦ Cut two tablespoons of butter into the pan and sprinkle over two tablespoons of sugar. Shake to distribute evenly.
♦ Remove the pits from the cherries and pour over a tablespoon of Kirsch.
♦ Peel and slice the pears to make four large pieces and arrange them with the cherries in the base of the pan. (this will be the top of the cake)
MEANWHILE: MAKE THE COFFEE CAKE STYLE BATTER
♦ In a bowl; Add ½ cup of superfine sugar with one egg and ¼ cup of butter.
♦ Cream the egg, sugar and butter adding the almond and vanilla.
♦ Stir in ½ cup of whole milk, add the flour and a pinch of salt and stir into a smooth batter.
♦ Pour the batter over the fruit and place in a pre-heated oven for 35- 40 minutes at 375 F
♦ Remove from oven and allow to cool for five minutes.
♦ Invert on to a flat plate. Allow the cake to cool off for 20 minutes.
♦ Dust with a little powdered sugar and serve warm with whipped cream, premier ice cream, crème fraise or by itself.