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–+ servings
Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake

Indulge in a delightful Chocolate Cherry Upside Down Cake, perfect for fall gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1/4 cup Unsalted Butter Provides moisture and richness; margarine can be used.
  • 1/2 cup Brown Sugar Adds sweetness and caramel flavor; light brown is a substitute.
  • 2 cups Fresh Cherries (pitted) Key flavor; swap with frozen cherries if drained.
For the Cake
  • 1 cup All-Purpose Flour Use gluten-free flour with liquid adjustment.
  • 1 cup Granulated Sugar Consider coconut sugar for a healthier option.
  • 1/3 cup Unsweetened Cocoa Powder Dutch-processed cocoa provides a mellower taste.
  • 1 teaspoon Baking Powder Essential for leavening.
  • 1/2 teaspoon Baking Soda Essential for leavening.
  • 1 pinch Salt Enhances overall flavor.
  • 2 large Eggs Adds richness; substitute with flax or chia eggs.
  • 1/2 cup Buttermilk Contributes moisture; or use milk mixed with vinegar.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best results.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Saucepan
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with unsalted butter and set aside.
  2. In a saucepan, melt 1/4 cup of unsalted butter and mix in 1/2 cup of brown sugar, stirring until bubbly.
  3. Pour the mixture into the prepared pan and arrange pitted cherries on top.
  4. In a bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  5. In another bowl, whisk together the eggs, buttermilk, and vanilla.
  6. Mix the wet and dry ingredients until just combined, then pour over the cherries.
  7. Bake for 30-35 minutes, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for 10 minutes before inverting onto a plate.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 6mgCalcium: 50mgIron: 1.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing.

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