Description
Tart-sweet cherries bubble in molten brown sugar beneath a light chocolate cake, releasing rich aromas as the layers swap places to reveal a glossy fruit topping with each slice.
Ingredients
- 3 tablespoons butter melted
- 1/2 cup packed brown sugar
- 1 cup pitted cherries halved
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.
- Pour the melted butter into the pan, sprinkle the brown sugar evenly over it, and arrange the cherries on top of the sugar.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk the granulated sugar with the vegetable oil, egg, and vanilla extract until well combined.
- Alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients, stirring until just combined.
- Pour the batter over the cherry layer and spread it evenly with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate and carefully remove the parchment paper.
Notes
- Use fresh or thawed frozen cherries for best texture.
- Reduce granulated sugar by 2 tablespoons if cherries are very sweet.
- Let the cake rest briefly before slicing to maintain the upside-down topping.
- Serve warm with whipped cream or vanilla ice cream.