Husk Cherry Upside-Down Cake
(adapted from the Fanny Farmer Cookbook) Makes one 9 inch cake
* 12 Tablespoons butter
* 1 cup turbinado sugar (light brown sugar may be substituted)
* 1/4 cup dark rum (use orange or pineapple juice for a non-alcoholic version)
* 4 cups husk cherries in the husk (equals 1 1/2 cups husked)
* 1/2 cup milk
* 1 egg
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup white sugar
Preheat your oven to 400 degrees. Sift together the flour, baking powder, salt, and granulated sugar in a medium bowl, and set aside. Remove the husk cherries from their husks by squeezing at the stem end. Rinse the cherries and discard any that have split or are discolored.
Melt 4 tablespoons butter in a small saucepan over low heat, and add the turbinado sugar. Remove from the heat and add the rum. Return the pan to the stove and cook on low for 3-4 minutes. The sugar may not completely dissolve. Remove from the heat and pour the sugar mixture into the bottom of an ungreased 9 inch cake pan. Add the husk cherries and arrange them in a single layer in the bottom of the pan. Set the pan aside.
Over low heat, melt the remaining 8 tablespoons butter. In a small bowl, beat the egg with the milk, and slowly add in the melted butter, whisking to combine. Add the milk mixture to the flour mixture and stir until incorporated.
Pour the batter into the cake pan and smooth to the edges with a spatula. Bake the cake for 35 minutes or until a toothpick comes out clean. Let the cake rest ten minutes, then invert it carefully onto a large plate and let it cool an additional 20 minutes. Serve the cake with lightly whipped cream.