Saturday, September 23, 2006

chocolate sour-cherry upside down cake

I'm sure all have heard by now of this little protest happening in Hungary. It is hopefully going to have a large impact of the level of political corruption here, but I'm not holding my breath. Anyway, politicians are lying, the public is protesting, and I am practicing my own peace process; baking.

I've made this 'cake' three times this week by special request. It is possibly the weirdest set of ingredients but the outcome is phenomenal. The original recipe is from but I've changed it substantially. I'm not sure if all the ingredients are locatable in all parts, but it is a treasure worth the hunt.

This is the first time that I've allowed Julia to make it and just tell her how much and what; I think she did an awesome job.

**This recipe calls for cold pressed or canned cherries, they can be found in most supermarkets, such as Safeway and friends**

Cocolate Sour Cherry Upside Down Cake...

Dry Ingredients; Mix together in mixing bowl
2.25 C Flour
1.5 C Sugar
3/4 C Chocolate Sprinkles or Chips (both work well)
1 tsp. Baking Soda
3/4 tsp. salt

Wet Ingredients; Mix together in separate bowl
1.5 C Cherry Juice (from the jar of cherries or store bought unsweetened juice or plain water)
1/2 C Vegetable Oil (I know!)
1/4 C Vinegar 5% (The hell?)
1 tsp vanilla extract (or same amount of vanilla sugar mixed with dry ingred.)

Other Ingredients:
~28Oz. Cold pressed Cherries, pitted. Reserve liquid for aforementioned use.

Preheat oven to 350/175 degrees and grease an 11" round. I prefer to use a springform pan but that's just because I'm a bit clumsy at the upside down cake removal... go figure. If cherries are not pitted, pit them. Otherwise, spread evenly in the bottom of the greased pan, making sure to reserve all liquid.

Mix dry ingredients together. Likewise, mix all wet together. I use a 4 cup pyrex mixing cup as I can just measure into it. Saves on washing, and I'm all about the easiest way.
Now pour liquid into dry ingredients and mix gently until just wet, don't overmix. Pour batter into springform pan and place in oven for 40-60 minutes, depending on altitude, oven, the color of your socks, etc. I have finally figured out that I need 47 minutes IF I'm wearing my lucky undies otherwise 50, hehe.

Finally, remove from oven and allow to cool 20 minutes in the pan and then turn out onto cake plate. Or a cutting board if you can't be bothered to find your cake plate. Obviously, I can't.


Obligatory Anecdote
Walking home from preschool we happened to pass a garden full of vibrant cornflower blue flowers. Julia was in LOVE. She wanted one and tried to just grab one, but I, mean mother, wouldn't let her. I explained that it was somebody's plant and not free for the taking; we continued down the street. Standing under a tree, waiting to cross the street, Julia asked if the tree was somebody's. I said well, yeah, it's a public tree so it's everybody's. She grabbed two leaves, smelled them, and retorted, "Mmm, smells like public tree."

1 comment:

Food Mum said...

Looks delicious. I wonder what other fruits this recipe would work with. I don't know if we get those cherries here.