
English: 
welcome friends welcome back to the
kitchen um
this is a recipe that i hadn't planned
on doing when i woke up this morning
i am making syrup for cherry pop so
i have some cherries that are left over
i've got the
syrup that's dripping out and what i did
with these cherries was i
vacuum sealed them with some sugar
vanilla pod and some black peppercorns
and then i sous-vide for a few hours and
then left them
for about a day and a half or two days
to fully macerate and extract the juice
and this is the juice and i'm filtering
it through a coffee filter to get all
the fine particles out
but i've been left with these cherries
this cherry pulp
still has an incredible amount of flavor
so i thought let's do
an upside down cherry cake or a cherry
upside down cake
so i have a baking pan that i have
buttered
and i've made myself a little parchment
disk
and so i'll put the parchment disk in
the bottom of the cake pan and i have a

English: 
welcome friends welcome back to the
kitchen um
this is a recipe that i hadn't planned
on doing when i woke up this morning
i am making syrup for cherry pop so
i have some cherries that are left over
i've got the
syrup that's dripping out and what i did
with these cherries was i
vacuum sealed them with some sugar
vanilla pod and some black peppercorns
and then i sous-vide for a few hours and
then left them
for about a day and a half or two days
to fully macerate and extract the juice
and this is the juice and i'm filtering
it through a coffee filter to get all
the fine particles out
but i've been left with these cherries
this cherry pulp
still has an incredible amount of flavor
so i thought let's do
an upside down cherry cake or a cherry
upside down cake
so i have a baking pan that i have
buttered
and i've made myself a little parchment
disk
and so i'll put the parchment disk in
the bottom of the cake pan and i have a

English: 
video about making a parchment disk if
you really want to find out how to do it
next in i'm going to put some butter
and then the cherries
now you don't need these macerated
cherries i'm just doing this
to use up something that otherwise would
be thrown out and i didn't want to do
that because there's so much flavor left
in them but if you're just using
cherries straight out of the freezer um
you don't even have to thaw them you
could put them in the bottom just like i
have
i would put in a couple tablespoons of
sugar at this point
sprinkle the sugar on top now i'm going
to put these in the oven
and uh and bake them at 450 degrees
fahrenheit
for about 35 or 40 minutes and you want
to sort of caramelize
all of those sugars before you put the
cake in
moving on to the cake it's pretty
standard in goes some

English: 
video about making a parchment disk if
you really want to find out how to do it
next in i'm going to put some butter
and then the cherries
now you don't need these macerated
cherries i'm just doing this
to use up something that otherwise would
be thrown out and i didn't want to do
that because there's so much flavor left
in them but if you're just using
cherries straight out of the freezer um
you don't even have to thaw them you
could put them in the bottom just like i
have
i would put in a couple tablespoons of
sugar at this point
sprinkle the sugar on top now i'm going
to put these in the oven
and uh and bake them at 450 degrees
fahrenheit
for about 35 or 40 minutes and you want
to sort of caramelize
all of those sugars before you put the
cake in
moving on to the cake it's pretty
standard in goes some

English: 
butter and we start creaming that
together
once the butter softened up and it's
starting to get a little bit fluffy
in goes the sugar and we just let that
keep creaming until it's nice
light and fluffy so into this flour i'm
going to put some salt
some baking soda and some baking powder
and just give that a little bit of a
stir to bring it all together
once the butter and sugar is creamed
together really nicely um we'll add the
eggs one by one
and don't um don't cut short this
creaming step it's it's one of those
steps that a lot of people don't
spend enough time on i'm one of those
people i often cut it short and i should
let it go longer
the longer you let it go the better your
cake is going to be
so eggs in one at a time
and people always ask me one at a time
they just incorporate
better if you do it one at a time and
then wait before you put the next one in

English: 
butter and we start creaming that
together
once the butter softened up and it's
starting to get a little bit fluffy
in goes the sugar and we just let that
keep creaming until it's nice
light and fluffy so into this flour i'm
going to put some salt
some baking soda and some baking powder
and just give that a little bit of a
stir to bring it all together
once the butter and sugar is creamed
together really nicely um we'll add the
eggs one by one
and don't um don't cut short this
creaming step it's it's one of those
steps that a lot of people don't
spend enough time on i'm one of those
people i often cut it short and i should
let it go longer
the longer you let it go the better your
cake is going to be
so eggs in one at a time
and people always ask me one at a time
they just incorporate
better if you do it one at a time and
then wait before you put the next one in

English: 
it actually mixes faster this way
okay that's looking good we've got our
dry ingredients ready to go now we need
to put in
some i'm using plain yogurt
uh you could use sour cream if you
wanted you could use buttermilk if you
wanted
there are a lot of options what you're
looking for is sour and acidity
and the two best choices would be yogurt
and
or sour cream so we need about a cup of
that
now uh people often ask me about using
the stand mixer
i kind of use it because it speeds up my
day here in the studio
makes doing you know two or three
recipes over the course of a day
so much easier if you're doing it at
home you don't need one
you could do it with a hand beater you
could do it with a wooden spoon
those are all options uh one of the
things i will say though is
in older cookbooks this is a cookbook
from 1899

English: 
it actually mixes faster this way
okay that's looking good we've got our
dry ingredients ready to go now we need
to put in
some i'm using plain yogurt
uh you could use sour cream if you
wanted you could use buttermilk if you
wanted
there are a lot of options what you're
looking for is sour and acidity
and the two best choices would be yogurt
and
or sour cream so we need about a cup of
that
now uh people often ask me about using
the stand mixer
i kind of use it because it speeds up my
day here in the studio
makes doing you know two or three
recipes over the course of a day
so much easier if you're doing it at
home you don't need one
you could do it with a hand beater you
could do it with a wooden spoon
those are all options uh one of the
things i will say though is
in older cookbooks this is a cookbook
from 1899

English: 
and when you look at the recipes in that
cookbook
most of the cakes it tells you to beat
the batter for 45 minutes
to an hour and a half
so mixing is super important and if this
sort of speeds that along so i'm not
standing here with a wooden spoon
for an hour i think it's well worth it
now the plan
is a little bit of the yogurt
and then a little bit of the flour and
just go back and forth between the two
a little bit at a time
now here's the pan with the cherries in
the bottom which is the top
and in goes the batter
now it doesn't matter if the cherries
are still hot um they can be hot they
can be cold
you do have to change the temperature of
the oven between cooking the cherries
and the cake
so more than likely they will have
cooled a bit
while you're waiting and

English: 
and when you look at the recipes in that
cookbook
most of the cakes it tells you to beat
the batter for 45 minutes
to an hour and a half
so mixing is super important and if this
sort of speeds that along so i'm not
standing here with a wooden spoon
for an hour i think it's well worth it
now the plan
is a little bit of the yogurt
and then a little bit of the flour and
just go back and forth between the two
a little bit at a time
now here's the pan with the cherries in
the bottom which is the top
and in goes the batter
now it doesn't matter if the cherries
are still hot um they can be hot they
can be cold
you do have to change the temperature of
the oven between cooking the cherries
and the cake
so more than likely they will have
cooled a bit
while you're waiting and

English: 
you want to push the cake into the
corners
and smooth the top a little bit
and then into the oven
look at that that's a good looking cake
i'm going to come on this side
okay so it's okay
thank you it's not the most
exciting cake on its own but the
cherries are going to make it amazing i
think
although it's a great looking cake it's
got good loft it's it's a nice white
thing
i really just want the topping

English: 
you want to push the cake into the
corners
and smooth the top a little bit
and then into the oven
look at that that's a good looking cake
i'm going to come on this side
okay so it's okay
thank you it's not the most
exciting cake on its own but the
cherries are going to make it amazing i
think
although it's a great looking cake it's
got good loft it's it's a nice white
thing
i really just want the topping

English: 
yeah that's amazing it's a lovely cake
yeah
cherries are great who doesn't like
sweet cherries
well the cherries are something that you
know after i made the pop
check out the video elsewhere on the
channel um would have just been thrown
away but they still had so much flavor
in them and they were flavored with
vanilla and black peppercorns which is
great and
when i first took a spoonful of the
cherries um in the in the sieve after i
had strained off the juice i got one of
the peppercorns
and i got to tell you it wasn't hot it
just tasted amazing and it added such a
depth of flavor that i think now anytime
i do cherries i'm going to put black
pepper in them and i have to thank one
of our commenters for telling us about
his grandmother
who always wanted the county fair with
her cherry pie because she put
pepper in it i love that kind of
traditional knowledge that is just in
someone's head
you know not written down i i personally
have not come across recipes
cherry recipes with pepper in it so that
is a great tip and i thank you for that

English: 
yeah that's amazing it's a lovely cake
yeah
cherries are great who doesn't like
sweet cherries
well the cherries are something that you
know after i made the pop
check out the video elsewhere on the
channel um would have just been thrown
away but they still had so much flavor
in them and they were flavored with
vanilla and black peppercorns which is
great and
when i first took a spoonful of the
cherries um in the in the sieve after i
had strained off the juice i got one of
the peppercorns
and i got to tell you it wasn't hot it
just tasted amazing and it added such a
depth of flavor that i think now anytime
i do cherries i'm going to put black
pepper in them and i have to thank one
of our commenters for telling us about
his grandmother
who always wanted the county fair with
her cherry pie because she put
pepper in it i love that kind of
traditional knowledge that is just in
someone's head
you know not written down i i personally
have not come across recipes
cherry recipes with pepper in it so that
is a great tip and i thank you for that

English: 
you can put any fruit on this you want
you know what have you got
any upside down cake uh this cake even
on its own even though it's an
unflavored cake
on its own it would be really good the
yogurt or sour cream whichever one you
decide to use
adds so much to it so
we've got a big cake to eat
we've also got a baked uh baked pasta to
eat
i think i'm gonna finish this piece of
cake first thanks for stopping by
see you again soon
you

English: 
you can put any fruit on this you want
you know what have you got
any upside down cake uh this cake even
on its own even though it's an
unflavored cake
on its own it would be really good the
yogurt or sour cream whichever one you
decide to use
adds so much to it so
we've got a big cake to eat
we've also got a baked uh baked pasta to
eat
i think i'm gonna finish this piece of
cake first thanks for stopping by
see you again soon
you
