Stranger Things Strawberry Cherry Upside Down Cake Recipes

Steps:

• Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.

Steps:

• In a large microwave-safe bowl, add gum base, Kool-Aid and corn syrup. Microwave for 30 seconds and mix. Microwave an additional 30 seconds and mix again.
• Create a pile of sugar on a non-stick surface and funnel out the center with your hand. Pour in the (very hot) gum mixture and begin to mix in sugar as it cools. Mix and twist your gum over and over until most of the sugar is incorporated. The longer you do this the chewier your gum will be. Roll out in 1/2-inch thickness and using a pizza or pastry cutter, cut into desired shape. Lightly toss in a bit of icing sugar before placing in your Valentine candy carton (recipe #530168).

Steps:

• Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
• In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
• In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
• Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
• Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
• Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
• Serve the cake at room temperature, with lemon whipped cream, if using.