CHERRY UPSIDE-DOWN CAKE

1 cup butter or margarine; divided use
2 cups sugar, divided use
1 (16 oz.) can pitted tart cherries; drained
1 cup chopped pecans
2 eggs
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup milk
1 tsp vanilla
TO SERVE:
whipped cream (optional)
fresh cherries (in season, optional)
pecan halves (optional)

Preheat oven to 350 degrees F.

Melt 1/3 cup butter in 10-inch cast iron skillet. Spread 1/2 cup sugar evenly over butter. Continue cooking over low heat until sugar is dissolved.

Arrange cherries and chopped pecans in skillet. Remove from heat and set aside.

Cream remaining 2/3 cup butter. Gradually add remaining 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition; set aside.

Combine flour, baking powder and salt. Stir well and add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter evenly over cherries and pecans in skillet.

Bake at 350 degrees for 50 minutes or until cake tests done. Cool in skillet 10 minutes, then invert cake onto a plate. Cool cake completely.

TO SERVE:
Top with whipped cream or Cool Whip and garnish with cherries and pecan halves, if desired.

Makes 1 (10-inch) cake
Adapted from source: Pamela Morrisson