Chocolate Cherry Upside Down Cake
Ingredients
For the Cherry Layer:
- 2 cups fresh or frozen cherries, pitted
- ⅓ cup granulated sugar
- 1 tsp. corn starch
For the Chocolate Cake Batter:
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ⅓ cup cocoa, plus 1 tbsp.
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 eggs
- ½ cup whole milk, soured
- ½ cup coffee, brewed and black
- ¼ cup vegetable oil
- ½ tsp. vanilla extract
For Serving:
- Vanilla ice cream, optional
- Whipping cream, optional
Instructions
To prepare the layer:
- Pre-heat the oven to 350°F.
- Grease and flour a 9-inch round pan that's at least 2-inches deep; line the bottom with a round of parchment paper; an 8-inch x 8-inch square baking dish also works well.
- If using frozen cherries, allow them to thaw for at least 20 minutes, or more, before using.
- In a large mixing bowl, blend together the sugar and corn starch.
- Add the cherries; toss until well coated with the sugar and corn starch mixture.
- Spread the cherries evenly over the bottom of the prepared pan.
To prepare and serve the chocolate cake layer:
- In a mixing bowl, using an electric mixer, combine and beat all batter ingredients 2 minutes.
- Slowly and evenly pour over the cherries in the prepared cake pan.
- Place in the pre-heated oven and bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven and cool in pan for 5 minutes before turning out onto a heat proof serving plate.
- Serve warm or cold with ice cream or a dollop of freshly whipped cream.
