Name: UPSIDE CHERRY DOWN CAKE recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1/4 cup wheat flour; Secret ingredient- 1/4 cup oat flour; 1/4 cup Semolina; 1/4 cup milk pwd; 1/4 cup powder Sugar/ brown sugar; 1 tsp Baking powder; Pinch Of Baking Soda; 1/4 cup olive oil; 1/2 cup Milk; 1/2 cup cherry washed and pitted; 1/4 tsp Vanilla essence; For Cherry topping:; Fresh pitted cherries- 2-1/4 cups; Juice of 1/2 lemon; Unsalted butter- 1 tbsp; powdered sugar- 2 tbsp

Ingredients Serving: 6

1/4 cup wheat flour
Secret ingredient- 1/4 cup oat flour
1/4 cup Semolina
1/4 cup milk pwd
1/4 cup powder Sugar/ brown sugar
1 tsp Baking powder
Pinch Of Baking Soda
1/4 cup olive oil
1/2 cup Milk
1/2 cup cherry washed and pitted
1/4 tsp Vanilla essence
For Cherry topping:
Fresh pitted cherries- 2-1/4 cups
Juice of 1/2 lemon
Unsalted butter- 1 tbsp
powdered sugar- 2 tbsp

Instructions

Preheat oven to 180° degrees C. Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
For Cherry topping Add everything mentioned for cherry topping in a nonstick frying pan. Mix lightly and cook on low heat for 7-8 minutes. Within this time the liquids coming out from the cherries would reach a thin syrupy consistency.
When the cherry topping is done, transfer immediately to the prepared cake pan. Spread slowly in a layer with a spatula. Let it be cool at room temperature,
For Cake In a bowl add everything mentioned for the cake better. Keep whisking until a lump free batter forms. The batter would be thick. Pour this batter slowly on the cherry topping. Smooth the top with the help of a spatula.
Tap cake pan gently on kitchen counter 2-3 times to release the air bubbles. Bake for 20-25 minutes.
Cool the cherry cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake.
Peel the baking/parchment paper carefully from the top of it got stuck with the cherry topping. When cooled, slice, serve and enjoy!

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