Cherry Upside Down Cake | The Dessert Queen - Neelanjali | Sanjeev Kapoor Khazana

Cherry upside down cake is a relatively simple dish, proving to be appetizing in its appearance as well as its sumptuous taste!

CHERRY UPSIDE DOWN CAKE

Ingredients

½ cup tinned cherries
1 cup refined flour (maida) + for dusting
¼ cup butter + for greasing
1½ tablespoons + 3 tablespoons castor sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
Juice of ½ lemon
Zest of ½ lemon
¼ cup milk
Sour cream as required

Method

1. Preheat oven to 180˚ C. Grease a small cake tin with some butter and dust with some flour.
2. Deseed and halve the cherries. Transfer in a bowl.
3. Add 1½ tablespoons castor sugar, mix well and put into the greased tin.
4. Put the tin into the preheated oven and bake for 2-3 minutes.
5. Cream together ¼ butter and remaining castor sugar in a bowl using an electric beater till light. Add eggs one by one and whisk.
6. Sift together 1 cup flour, baking soda, baking powder and salt and fold well.
7. Add lemon juice and grate lemon zest and mix. Add milk and whisk well to make a smooth batter.
8. Put the batter in the baked cherry-sugar tin and tap.
9. Put the tin into the preheat oven and bake for 20-25 minutes. Remove from oven, cool and demould.
10. Cut into wedges, put some sour cream on top and serve.

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