How cute. But one does one do with these things? Upside down cake seemed like a good option, and one recipe called for rum, so that kind of sealed the deal. Because a direct substitution for rum is whiskey. And—shocking—I happened to have some bourbon on hand.
This recipe makes for a very classic upside down cake. I had some nectarines handy, too, so I chopped those up and threw them in. My only caution is that I was using a spring form pan and the butter/whiskey mix oozed out during baking (thankfully onto a baking sheet). Plenty of it still seeped into the cake, but any whiskey lost is a shame. Also, I cut the baking by about 10 minutes because it was ready, so check the cake early.
· 1 1/2 cups ground cherries, husked and washed
· 2 nectarines
· 12 tablespoons butter, divided
· 1 cup light brown sugar, packed
· 1/4 cup bourbon
· 1 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1/2 cup white sugar
· 1/2 cup milk
· 1 large egg
Remove the husk cherries from their husks by squeezing at the stem end. Rinse the cherries and discard any that have split or are discolored. Wash the nectarines and slice them thin.
Sift together the flour, baking powder, salt, and granulated sugar in a medium bowl, and set aside.
Over low heat, melt 4 tablespoons butter in a small saucepan over. Whisk in the brown sugar. Carefully whisk in the bourbon and continue cooking for 3-4 minutes. The sugar may not completely dissolve. Remove from the heat and pour the sugar mixture into the bottom of an ungreased 9-inch cake pan. Add the husk cherries and nectarine slices and arrange them in a single layer in the bottom of the pan. Set the pan aside.
Over low heat, melt the remaining 8 tablespoons butter.
In a small bowl, whisk the egg with the milk, and slowly add in the melted butter, whisking to combine. Add the milk mixture to the flour mixture and stir until combined.
Pour the batter into the cake pan and smooth to the edges with a spatula. Bake the cake for 35 minutes or until a toothpick comes out clean (check early). Let the cake rest ten minutes. Place a large plate over cake pan and carefully invert the cake onto the plate. Let it cool an additional 20 minutes. Serve the cake warm with lightly whipped cream and a glass of bourbon.
Original Source: Recipe adapted from the Fanny Farmer Cookbook by Marion Cunningham.