Tuesday, January 10, 2012

Blueberry Cherry upside-Down Cake!

                         I love making cakes, pies, cookies, etc., almost anything that makes my kids and husband smile. Today I made Blueberry Cherry Upside-Down Cake.  What I really like about this cake is that it was moist and wasn't super sweet like a lot of other cakes.  It was also something that I felt good about giving to my kids, because of the fresh fruit, and little sugar.  So I'd like to share the recipe with all of you.

This is what you'll need:
  2 TBSP butter
  1 Cup firmly packed light brown sugar
  2 Cups fresh or frozen (thawed, rinsed, drained) blueberries
  1/2 cup pitted cherries or Maraschino Cherries
  3 egg yolks beaten 
  3 egg whites
  5 TBSP milk
  1 cup sifted all purpose flour
  1 TSP baking powder
  1/2 TSP salt
  Whipped cream (optional)
  Powdered sugar (optional)

          Preheat oven to 350 degrees.  Melt butter in a 9x9x2" baking pan.  Add Blueberries and cherries to bottom of pan.  Beat egg yolks and stir in brown sugar.  Beat in milk, flour, baking powder, and salt.  In a separate bowl, beat egg whites until stiff.  Fold egg whites into batter.  Pour batter into pan over blueberries and cherries. Place in oven for 45 minutes.  Take out of oven and loosen the edges. Turn out onto serving platter.  Sprinkle with powdered sugar. Serve with whipped Cream.  Eat And Be Happy:)