This Ground Cherry Upside Down Cake recipe was originally published in the Fall 2019 edition of the “Weekend Gardner” Magazine.

Ingredients

• 1 1/2 cups ground cherries, husked and washed
• 12 tablespoons butter, divided
• 1 cup light brown sugar, packed
• 1/4 cup dark rum
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 large egg

Directions

1. Preheat oven to 400°F.
2. Over low heat, melt 4 tablespoons of butter in a small saucepan and whisk in the brown sugar until combined.
3. Carefully whisk in the rum and continue cooking for 3-4 minutes. The sugar may not completely dissolve, but that is okay.
4. Remove from heat and pour this sugar mixture into the bottom of a 9-inch cake pan (do not grease).
5. Arrange the husked cherries in a single layer over the sugar mixture. Set aside.
6. Over low heat, melt the remaining 8 tablespoons of butter.
7. In a small bowl, whisk the egg with the milk, and slowly add in the melted butter, whisking to combine.
8. Sift together the flour, baking powder, salt, and granulated sugar in a medium bowl and set aside.
9. Add the milk mixture to the dry ingredients, stirring until combined. Do not overmix.
10. Pour the batter evenly over the cherries and smooth to the edges with a spatula.
11. Bake the cake for 35 minutes at 400°F or until a toothpick comes out clean
12. Let the cake rest for ten minutes.
13. Once cooled, place a large plate over the cake pan and carefully invert the cake onto the plate.
14. Let it cool for an additional 20 minutes before serving.
15. Top the Ground Cherry Upside Down Cake with whipped cream (if desired) and enjoy!