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An upside-down cake made with apples and cherries instead of pineapples. Picture-perfect dessert!
- 3/4 cup unsalted butter (divided)
- 1/3 cup packed brown sugar
- 1 tsp fresh lemon juice
- 2 apples, peeled, cored, quartered and cut into slices
- 15 to 20 dark sweet cherries, pitted and halved
- 1 cup all-purpose, unbleached flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 2/3 cup granulated sugar
- 1 egg
- 1/2 tsp pure vanilla extract
- 2/3 cup plain yogurt
- 1/4 cup milk (2%)
- Preheat oven to 350 degrees F.
- In large nonstick skillet, melt 4 tablespoons (1/2 stick) butter and brown sugar. Add apples, tossing to coat; cook for 1 minute. Add cherries; cook another minute. Remove from heat.
- Beginning with apple slices, arrange fruit in bottom of 9-inch, nonstick baking pan. Lay apples in a slightly overlapping pattern around outermost edge of pan interior, creating a ring of apples with a circular space in the center to add cherries. Spoon cherries into middle of pan, pressing down slightly to fill space. Pour remaining pan syrup (1/3 cup maximum) over fruit. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat remaining butter (1 stick) and granulated sugar. Add egg, vanilla, yogurt, and milk; mix well. Gradually add in flour mixture until well incorporated.
- Pour batter over fruit. Gently spread batter to edge of pan (careful not to disturb fruit).
- Bake for 45-50 minutes; until wooden toothpick inserted in cake comes out clean. Allow cake to cool in pan for at least 1 hour. After allotted cooling, invert cake pan onto platter and let rest 5-10 minutes before removing pan.
- Cut cake into wedges. Serve warm or at room temperature.