Cherry Cardamom Upside Down Cake - cooking recipe

Ingredients

1 cup firmly packed brown sugar
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 jar (12 oz) pitted morello cherries, drained
2 None eggs, lightly beaten
2 1/4 cups self-rising flour
1 tsp ground cardamom
1/2 cup milk
None None Powdered sugar, to serve
None None Vanilla yogurt, to serve

Preparation

Preheat the oven to 350\u00b0F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
Place 1/3 cup of the brown sugar and 4 tbsp of the butter in a small saucepan on low heat. Cook, stirring, for 2-3 mins, until melted. Spread evenly in the bottom of the prepared pan. Sprinkle with the cherries.
Beat the remaining 2/3 cup brown sugar and remaining 8 tbsp butter in a large bowl with an electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, cardamom and milk. Spoon over the cherries in the pan, smoothing the top.
Bake for 35-40 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Invert onto a serving plate. Dust with powdered sugar. Serve with yogurt.