Cherry Upside Down Cake

Friends! Do I have a treat for you! This cake. Oh my goodness. It is so good. I've been making it with those cherries that I've had in the freezer and saying 'I need to do something with the cherries'. Well. Did I find something to do with them! This cherry upside down cake is so good and so easy. I've adapted it from the original recipe but the original is just as good (obviously). Anyway, I hope you make the cake and please report back!! Send pictures!

The Recipe

The Recipe: Cherry Upside Down Cake
adapted from Honey and Jam by Hannah Queen

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
1 tablespoon balsamic vinegar
juice from cherries
2 cups pitted cherries
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup whole milk

Instructions:
1. Preheat oven to 350°F. Spray a 9-inch cake pan (use whatever shape you prefer. I use a round pan)
2. Melt 4 tablespoons (1/2 stick) of butter in a small saucepan over medium heat, then add brown sugar and stir until dissolved. Stir in the vinegar and cherry juice until combined.
3. Pour the mixture into the prepared pan and place the cherries on top.
4. In a small bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter (1 stick or 1/2 cup) and the sugar until light and fluffy, about 4 minutes.
5. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
6. Beat in the vanilla and almond extracts.
7. Alternate adding the flour mixture and the milk to the mixer bowl, beginning and ending with the flour.
8. Spread the batter over the cherries and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
9. Turn the cake out onto a plate and let cool completely before serving.

Happy Baking!
'til next time
-k
xoxo

PS I'm linking up to the Homestead Blog Hop this week!