Inverted cake with caramelized cherries

Image source

Ingredients

• 180 g of butter + a little to lubricate the mold;
• 150 g of brown sugar;
• 400 g of cherry;
• 190 g of flour;
• 2 teaspoons baking powder;
• ¼ teaspoon of salt;
• 200 g of white sugar;
• 2 eggs;
• pinch of vanillin;
• 120 ml of milk.
  
  

Preparation

Lubricate the baking dish. Ideally, its diameter should be 22 cm. Put it on a weak fire and melt in it 60 g of oil. Add brown sugar and stir until smooth. Remove the shape from the fire.

Cut the cherry in half and lay it on the melted sugar cut in one layer. In this case, slightly press the berries into sugar.

Mix the flour, baking powder and salt. In another container, whip the sugar and the remaining oil to a homogeneous consistency with a mixer. Vite one egg yolk, mixing with a mixer after each addition, and vanillin.

Pour into the egg-and-oil mixture milk at room temperature and mix. Then add the flour mix and beat well again with a mixer. In a separate container, whisk the egg whites until the foam forms. Add it to the dough and mix thoroughly.

Put the dough on a cherry on a smooth layer. Bake the cake at a temperature of 180 ° C for 55 minutes.

---

Thanks for following. Hope you like the article.