Peach and Cherry Upside Down Bundt Cakes

A twist on traditional upside cake; small bundt size ones.  The original recipe is for a 9 inch pan.  To avoid a soggy batter, I drained the fruit before placing it in the individual bundt molds. I also did not add butter to the fruit topping;  therefore, make sure to grease and flour the cake molds. In all it makes 6 rather generous individual bundt cakes....mini by no means!


Peach and Cherry Upside Down Cakes
 Fruit Topping
1 1/4  cups of peeled and sliced peaches 
3/4 cup  fresh cherries pitted
1/2 cup granulated sugar
1 tablespoon Kirsch

 In a bowl combine the fruit topping and set aside while preparing the cake batter, to allow the Kirsch flavour to infuse.  Strain the juices prior to arranging them on the bottom of well greased cake molds

Batter
1/2 cup soft butter
1 cup sugar
2 eggs
1  tsp vanilla
3/4 cup milk
1 3/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt


In a mixing bowl whisk by hand, or using an electric mixer beat the eggs, sugar,vanilla, and butter until it is light and creamy.  Pour in the milk and combine.  In a separate large mixing bowl, combine the flour, baking powder and salt.  Pour in the wet ingredients and mix  with a wooden spoon until the ingredients are combined.  Pour into prepared bundt molds and  bake in a pre-heated 350ºF oven for 35-40 minutes.  The cakes are done when a wooden toothpick, inserted in the center of the cake comes out clean.