Fresh Bing Cherry Upside-Down Cake

Serves 8 Fruit Layer:

4 tablespoons unsalted butter

3/4 cup firmly packed light brown sugar

2 tablespoons pineapple juice

1/2 pound (about 2 cups) California Bing cherries, rinsed, pitted and halved

1/4 fresh pineapple, peeled, cored and cut into 1/2inch chunks (you will need 8-10)

Cake:

1/2 cup (1 cube) unsalted butter, softened

3/4 cup sugar

2 eggs

2 teaspoons vanilla

1.5 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup whole milk Whipped cream topping (optional)

Directions: Preheat oven to 350 F. Lightly butter or spray with non-stick spray, a 9-inch standard round cake pan.

For the fruit layer, melt the butter in a wide skillet, add the sugar, and stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour

this mixture into the bottom of the prepared pan.

In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room. Place a cherry half (or halves) to fill in the center of the cake.

For the cake, beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth. Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.

Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired..

Cherry Pie Bars

Yield: One 9-by-13-inch pan Ingredients:

2 cups sugar

1 cup butter, softened

4 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 21-ounce can cherry pie filling

Directions: Preheat oven to 350 F. Line a 9-by-13-inch pan with parchment paper.

In a stand mixer, or with a hand mixer, cream sugar and butter on low. Add the eggs one at a time. Beat until just combined.

Add the flour, baking powder and salt. Spread a little over half the cake batter into the pan. Evenly spread the pie filling over the top, and spoon the rest of the cake batter over the pie filling. It’s fine if the cherries show through.

Bake 35 minutes or until the top has turned slightly golden. Do not overbake. Allow to cool and slice into squares. Enjoy!.

Croissant French Toast with Fresh Bing Cherry Sauce

Serves 4 Ingredients:

1/2 cup orange marmalade

2 cups pitted fresh California Bing cherries

4 Croissants (Tip: Day-old are fine)

3 eggs

1/2 cup milk

1/4 cup heavy cream

1 tablespoon vegetable oil

2 cups fresh whipped cream

1/2 cup chocolate sauce

Directions: Heat orange marmalade in a small saucepan over medium- low heat. Add the cherries and cook for 5 minutes, stirring frequently. Remove from the flame.

Slice the croissants in half lengthwise, as if to make a sandwich. Whisk eggs, milk, and cream together in a flat-bottomed baking dish. Lay the croissant pieces in the egg mixture, turning several times as the liquid is absorbed.

Add the oil to griddle and heat on medium flame. Cook the croissant slices until golden brown on each side.

Place the bottom croissant slices on serving plates. Top with 1/2 cup cherry mixture. Top with the croissant tops, then add a dollop of whipped cream and finish with a pour of chocolate sauce.