OCTOBER 3, ‘25 // Cherry Pie Upside Down Cakes Pretty, practical, and delicious—these cherry pie upside down cakes are the ultimate crowd-pleaser you’ll want to bake again and again. Yields: 12 muffins INGREDIENTS • 1 stick margarine • 2 eggs • 1 cup sugar • 1 tablespoon vanilla sugar • 1 ½ teaspoons baking powder • 1 cup flour • 1 can cherry pie filling DIRECTIONS 1. Preheat oven to 350°. Line muffin tins with 12 large muffin cup wrappers (hard paper cups or tulip papers). 2. Melt the margarine and pour into a large mixing bowl. 3. Add the eggs, sugar, and vanilla sugar to the melted margarine. Whisk until smooth. 4. Stir in baking powder and flour. Mix until batter is smooth and fully combined (it should be thick). 5. Place 1 generous tablespoon of cherry pie filling on the bottom of each prepared muffin cup. 6. Scoop about 1 ½ tablespoons of batter on top of the filling. Smooth out the batter on top. 7. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. 8. To serve, turn each cake upside down and carefully peel away the wrapper. Serve warm (suggested) or at room temperature. This makes a great side dish as well! 174
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