When we moved to our current home a little over 3 years ago, I started planting fruit trees. It had been a dream of mine to have enough acreage to have a variety of fruit trees for many years and it was finally becoming a reality. I bought & planted (with a lot of help from Eric!) a MacIntosh apple tree (Kelly’s favorite), a peach tree (my favorite) & 2 cherry trees in the fall of that first year. The next growing season, we happily harvested a fair amount of peaches (the deer got more than we did), 2 apples and no cherries. It saddens me to say that we are probably not getting any fruit from any of the fruit trees in our yard this year. Whether it was due to the harsh winter or immature trees, it doesn’t matter, I’m still disappointed. But not disheartened. All 4 of the trees have had a huge growth spurt this spring and look very healthy and happy. (Yes, I think my trees look happy.) I have high hopes for all the fruit trees and I’m optimistic that as the trees mature, they will be prolific producers of great tasting fruit for many years.

Currently, I’m trying out cherry recipes. I have lots of great recipes for dried cherries which we love, but I don’t have many recipes using fresh cherries.  That’s probably because we really enjoy eating them just as they are. But I believe in being prepared and I am confident that in the years to come we will have bumper crops of cherries and we won’t be able to keep up with them just by eating them fresh. This recipe will be one that we make over & over again!

Cherry Ginger Upside-Down Cake (adapted  from Better Homes & Gardens Test Kitchen)     Serves 10

Ingredients:

• 2 cups pitted dark sweet cherries, about 12 ounces (if using frozen ones, thawed and drained)
• 1 1/4 cups all-purpose flour
• 2/3 cup whole wheat flour
• 1 tablespoon finely chopped crystallized ginger (1/2 ounce)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 eggs, lightly beaten
• 1/2 cup packed brown sugar
• 1/4 cup canola oil
• powdered sugar, chopped crystallized ginger & fresh mint leaves for garnish

 Directions:

Preheat the oven to 350°F. Lightly grease a 9 x 1-1/2-inch round cake pan. Line the bottom of pan with parchment paper and lightly grease the paper. Arrange the cherries in the bottom of the cake pan, then set it aside.

The parchment lining will help the cake release from the pan after baking.

In a large bowl, stir together the all-purpose flour, whole wheat flour, crystallized ginger, baking powder, ground ginger and salt then set it aside.

Mix the dry ingredients together.

In a medium bowl, whisk together the milk, eggs, brown sugar and oil.

Mix the wet ingredients together.

Add the egg mixture all at once to the flour mixture, stirring just until combined.

Combine the dry with the wet just until they are mixed.

Spoon the batter into the prepared pan over the cherries and spreading it evenly.

The batter will cover the cherries.

Bake the cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. Run a small knife around the edge of the pan to loosen sides of the cake. Invert the cake onto a serving plate, removing the parchment paper.

Test the cake in the center for doneness.

If desired, sprinkle the warm cake with powdered sugar, additional crystallized ginger, and/or mint leaves just before serving.

A touch of powdered sugar & mint leaves gives it the finishing touch!

This hits the cherry addiction spot!  ~Linda

Cherry Ginger Upside-Down Cake (adapted  from Better Homes & Gardens Test Kitchen)     Serves 10

Ingredients:

• 2 cups pitted dark sweet cherries, about 12 ounces (if using frozen ones, thawed and drained)
• 1 1/4 cups all-purpose flour
• 2/3 cup whole wheat flour
• 1 tablespoon finely chopped crystallized ginger (1.2 ounce)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 eggs, lightly beaten
• 1/2 cup packed brown sugar
• 1/4 cup canola oil
• powdered sugar, chopped crystallized ginger & fresh mint leaves for garnish

 Directions:

Preheat the oven to 350°F. Lightly grease a 9 x 1-1/2-inch round cake pan. Line the bottom of pan with parchment paper and lightly grease the paper. Arrange the cherries in the bottom of the cake pan, then set it aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, crystallized ginger, baking powder, ground ginger and salt then set it aside.

In a medium bowl, whisk together the milk, eggs, brown sugar and oil. Add the egg mixture all at once to the flour mixture, stirring just until combined. Spoon the batter into the prepared pan over the cherries and spread it evenly.

Bake the cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. Run a small knife around the edge of the pan to loosen sides of the cake. Invert the cake onto a serving plate, removing the parchment paper.

If desired, sprinkle the warm cake with powdered sugar, additional crystallized ginger, and/or mint leaves just before serving.