Cherry Cardamom Upside Down Cake

• 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

1. Preheat the oven to 350u0b0F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. 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.
3. 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.
4. 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.

brown sugar, unsalted butter, morello cherries, eggs, flour, ground cardamom, milk, powdered sugar, vanilla yogurt

Taken from recipes-plus.com/api/v2.0/recipes/27291 (may not work)