Cherry Upside-Down Cake

• 2/3 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 can (2 1/2 cups) tart red cherries, drained
• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 cup bran cereal
• 1 teaspoon grated orange peel
• 1 3/4 cup flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup orange juice
• 1/4 cup milk

In a saucepan, combine 2/3 cup sugar, cornstarch, and cherry syrup, cook until clear and thickened; add cherries then pour into a buttered 8-inch square pan.

Cream butter and 1/2 cup sugar; add egg and beat well. Add bran and orange peel. Sift together the flour, salt, baking powder, and baking soda. Alternately add sifted dry ingredients and liquids. Pour batter into the pan over cherries. Bake at 375° for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.