Description
There’s something irresistibly comforting about an upside-down cake — that glossy fruit layer on top, the moist, buttery crumb beneath, and the drama of flipping it all over in one confident move.
Ingredients
Cherry Topping:
- 2 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 2 cups pitted tart cherries (fresh or frozen, thawed and drained)
Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup hot water
Instructions
Preheat oven to 350°F (175°C). In a small saucepan, melt 2 tablespoons butter and brown sugar until bubbling. Pour into a greased 9-inch round cake pan. Arrange cherries over the caramel in a single layer.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix in vanilla extract.
Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream. Stir in hot water last — the batter will be thin.
Gently pour the batter over the cherries, spreading evenly. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then invert onto a serving plate. Let cool completely before slicing.
Notes
- Try dark cherries or sweet cherries for a milder taste
- Add espresso powder to the cake for enhanced chocolate flavor
- Make it gluten-free using a 1:1 GF flour blend
- Serve with whipped cream or ice cream for the ultimate indulgence
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 people
- Calories: 390 kcal
- Sugar: 28 g
- Fat: 20 g
- Carbohydrates: 45 g
- Protein: 5 g
Keywords: Chocolate Cherry Upside Down Cake