| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 3/4 cups sugar
- 1 1/2 pounds cherries, pitted
- 2 teaspoons fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 2/3 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 525 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 3 g |
| Sugar | 64 g |
| Protein | 7 g |
| Cholesterol | 78 mg |
| Sodium | 337 mg |
Reviews
My first upside down cake and a real success! My husband says it’s his favourite cake of all time, better than his old go-to of Black Forest! I used a skillet as directed and had no trouble flipping it. The caramel didn’t stick at all. I ran a knife around the edge of the pan, flipped it and wiggled it a bit and out it slid onto my cake stand. Don’t let the other reviewers scare you away! It’s yummy with ice cream or on its own.
Flavors were great and paired perfectly with vanilla ice cream. I was worried that the caramel would stick to a pan so I instead greased a pie pan with unsalted butter and baked the cake in that after I had made the caramel. I had no issues with sticking but had to bake the cake almost 20 minutes longer for the center to cook and edges were a bit dry. Guests loved it- would make again
Funny story, I made this tonight and used frozen cherries b/c I hate pitting them and let’s just say I should have thawed them first. After 50 min I took the cake out and the top was nicely browned and it looked perfect. I let it cool 15 min and when I flipped it the middle was still really runny and it went allll over my cake pan and pooled around the edges. Oops. However, I am giving this 5 stars b/c that was my mistake and the part of the cake that was cooked (the first 3 inches in) was very delicious. So it wasn’t a total waste but lesson learned!
Yummy. I’ll downgrade the 5-star taste to a 4-stars because of the degree of flip difficulty.I’d love to know how to flip this cleanly. There were no directions that helped grease the sides – and with the caramel, I didn’t think I could, so it was messy getting this flipped.