Upside-Down Cherry Cake
A delightful cherry upside-down cake features a simple two-egg batter baked over a layer of cherry pie filling.
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Instructions
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Preheat oven to 350 F and generously butter an 8-inch square baking pan.
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Spread the cherry pie filling evenly over the bottom of the prepared pan.
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Combine flour, baking powder, and salt in a bowl.
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In a separate bowl, beat butter and sugar until light and fluffy, then beat in eggs, vanilla, and almond extracts.
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Alternately add the dry mixture and milk to the wet ingredients in three additions, blending thoroughly after each.
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Spoon the cake batter over the cherry pie filling and gently spread to cover.
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Bake for 40 to 50 minutes, or until the cake springs back when lightly touched.
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Cool the cake for about 10 minutes, then loosen sides and carefully invert it onto a serving plate.