An upside-down cake made with apples and cherries instead of pineapples. Picture-perfect dessert!
Preheat oven to 350 degrees F.
In a large nonstick skillet, melt 4 tablespoons (1/2 stick) butter and brown sugar. Add apples, tossing to coat; cook for 1 minute. Add cherries; cook another minute. Remove from heat.
Beginning with apple slices, arrange fruit in the bottom of a 9-inch, nonstick baking pan. Lay apples in a slightly overlapping pattern around the outermost edge of the pan interior, creating a ring of apples with a circular space in the center to add cherries. Spoon cherries into the middle of the pan, pressing down slightly to fill space. Pour remaining pan syrup (1/3 cup maximum) over fruit. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat remaining butter (1 stick) and granulated sugar. Add egg, vanilla, yogurt, and milk; mix well. Gradually add in flour mixture until well incorporated.
Pour batter over fruit. Gently spread batter to the edge of the pan (careful not to disturb fruit).
Bake for 45-50 minutes; until a wooden toothpick inserted in cake comes out clean. Allow cake to cool in the pan for at least 1 hour. After allotted cooling, invert the cake pan onto a platter and let rest 5-10 minutes before removing the pan.
Cut cake into wedges. Serve warm or at room temperature.
How to make
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3/4 cup unsalted butter (divided)
1/3 cup packed brown sugar
1 tsp fresh lemon juice
2 apples, peeled, cored, quartered and cut into slices
15 to 20 dark sweet cherries, pitted and halved
1 cup all-purpose, unbleached flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
2/3 cup granulated sugar
1/2 tsp pure vanilla extract
2/3 cup plain yogurt