Description
This Chocolate Cherry Upside Down Cake combines the richness of chocolate with the sweetness of cherries, creating a decadent dessert that’s easy to make and perfect for any occasion. The buttery, caramelized cherry topping paired with the moist chocolate cake will impress everyone at the table!
Ingredients
Scale
- ¼ cup unsalted butter
- 1 cup packed light brown sugar
- 24 oz sweet pitted cherries (frozen, thawed, patted dry – about 4 cups)
- 1 cup unsweetened cocoa powder
- 1 cup boiling water
- 6 large eggs
- 1½ cups light sour cream, divided
- 1 tablespoon pure vanilla extract
- 1 teaspoon pure almond extract
- 4⅓ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup + 2 tablespoons unsalted butter, cut into 1-inch pieces, at room temperature
- 1¼ cups packed light brown sugar
- ½ cup reduced-fat milk
Instructions
- Preheat your Cuisinart™ Electric Skillet to 200°F. Melt ¼ cup butter and sprinkle evenly with 1 cup brown sugar. Add cherries.
- Turn off the heat and set aside. Whisk together cocoa powder and boiling water in a bowl until smooth. Reserve.
- In a separate bowl, lightly beat eggs. Stir in ½ cup of sour cream, vanilla, and almond extracts until smooth. Set aside.
- Mix flour, cinnamon, baking powder, baking soda, and salt in another bowl.
- In a large bowl, cream together 1 cup + 2 tablespoons butter and 1¼ cups brown sugar using a hand mixer. Add cocoa mixture and egg mixture, mixing until smooth.
- Gradually add half of the flour mixture and remaining sour cream. Mix, then add remaining flour and milk until well combined.
- Spread batter evenly over cherries in the skillet. Cover loosely, set to 350°F for 5 minutes until bubbling. Reduce heat to 250°F and bake until the cake is fully set.
- Once baked, invert the cake immediately onto a platter. Let it cool before serving, and dust with powdered sugar if desired.
Notes
- Ensure the cherries are well-dried before using to prevent excess moisture in the cake.
- For a dairy-free version, substitute butter and sour cream with dairy-free alternatives.
- This recipe is perfect for an electric skillet, but can also be baked in the oven at 350°F for similar results.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/24 of the cake)
- Calories: 326
- Sugar: 38g
- Cholesterol: 87mg