What have you been up to, this summer? If you are following Chakula on Instagram, then you could see what I have been eating on my recent trip to the Netherlands. When I came back, I was awaited to pick sour cherries. The harvest was rich and that’s a great opportunity for this divine upside down cake.
Preparation time: 60 minutes
– 70 g brown sugar
– 40 g butter
– pinch of salt
– 500 g sour cherries, pitted
– 110 g butter
– 150 g sugar
– grated zest of 1 lemon
– 2 eggs
– 150 g flour
– 50 g cornmeal
– 1 and 1/2 teaspoon of baking powder
– 1/4 teaspoon of baking soda
– 180 g milk
– 1 teaspoon of vanilla extract
Butter the cake mold or bread mold, put baking paper.
Combine brown sugar, butter and salt on the fire, stirring gently. Apply the mixture to the bottom of the mold, over the baking paper. Sort the sour cherries over the mixture.
Mix sugar, butter and lemon zest in a mixer bowl. Add one egg at a time. In a separate bowl, mix the flour, cornmeal, baking powder, baking soda and salt. Mix the milk and vanilla extract separately. Add alternate flour mixture and milk mixture.
Pour the mixture over the sour cherries.
Bake for 50 minutes at 180°C. Cover with foil the first 30 minutes so that it does not start to darken before time.
An excellent cake for picnic or summer get together with family. Enjoy!