When Dan and I got married my mom gave me a cookbook that had belonged to my grandmother that I absolutely love. Printed in 1933 Balanced Recipes offers lots of simple and wholesome recipes and was, most likely, a must-have for any bride during that era. My grandmother, a new bride herself at the time, received the book as a gift from a family friend after a particularly disastrous dinner she had made, or so the story goes.
Now the book is my kitchen and is one that I get out often to peruse. In addition to the recipes, the book offers advice and opinions, which I think are still relevant for today. I laughed the first time I read the introduction to the dessert section– it seems not much has changed in the seventy-six years since the book was published. Even back then people were debating the importance of desserts…
“In dieting for weight control, desserts sometimes disappear from the menu. This is poor judgement, physically and psychologically. Sugars and sweets such as candy, syrups, honey, pastries, etc., are as much needed and as much a part of good nutrition as milk, vegetables, fruits, meats and cereals. Good judgement lies in planning and eating sweets, provided in proper amounts, at the proper place in the menu.” –from Balanced Recipes, 1933
Three cheers for dessert!
When I think of classic desserts I often think of upside down cake, which I found a recipe for in the book. Never a fan of pineapple I decided to use the fresh pie cherries I had on hand and adapted the recipe from the book to create my Cherry Upside Down Cake.
Cherry Upside Down Cake
adapted from Balanced Recipes
Serves 8
Preheat oven to 350 degrees.
Spray either a 8 or 9 inch cake pan or 8×8 square cake pan with Pam
For the batter:
1 and 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1 egg
1/2 cup milk
1/4 vegetable oil
1 teaspoon vanilla extract
Sift the dry ingredients together in a medium bowl. In a smaller bowl whisk the egg, milk and oil together. Pour the wet ingredients into the bowl with the dry ingredients and combine. Set aside.
For the fruit:
1 and 1/2 cups pie cherries, pitted
4 tablespoons butter
2/3 cup brown sugar
1/4 cup toasted slivered almonds
(toast the almonds in a dry skillet for about five minutes or until golden)
Melt the butter with the sugar over medium heat, stirring constantly until syrupy. Spread the mixture in the prepared cake pan.
Top the brown sugar mixture with the cherries.
Top the cherries with the toasted almonds.
Pour the cake batter over the top using a spatula to spread it out, if necessary.
Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean. Allow to cool a bit in the pan before turning out onto a serving dish. Slice and serve with whipped cream or all by itself. A true classic, upside down cake is just as great as it was 76 years ago…
The post Cherry Upside Down Cake appeared first on Girl Gone Gourmet.
Source:
https://www.girlgonegourmet.com/cherry-upside-down-cake/
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