• Upside Down Prairie Cherry Cake

    Upside Down Prairie Cherry Cake

    (yield 1 x 10” cake pan)

    8 eggs

    2 cups sugars

    2 lemons – zesty & juice

    1 cup North Prairie Goldn

    2 cups flour

    1 tblsp baking powder

    ½ tsp salt


    Pitted prairie cherries (if frozen do not defrost before use)

    In a mixer with whip attachment beat on high speed, eggs with lemon & sugar until fluffy & pale (approx... 5 mins)

    Mix in dry ingredients and set aside.

    Line bottom of pan with parchment paper. Sprinkle with a layer of sugar, lay in cherries in a single layer, sprinkle with more sugar. 

    Fold in dry ingredients into wet mixture.  Pour cake mixture on top of cherries in the pan and bake in a 350 degree pre-heated oven until skewer test comes out clean (approx. 40 min)

    Allow to cool completely before removing from pan and flipping over.

    Serve with vanilla whipped cream and mascerated berries.