Sour Cherry Black Forest Upside-Down Cakes
A modified version of the classic, with freshly picked cherries. You can substitute canned or frozen cherries.
Servings 4 people
Equipment
- 4 small oven proof ramekins or onion soup bowls.
Ingredients
Cherry Bottoms
- 1/4 cup butter
- 1/4 cup brown sugar
- 2 cups fresh cherries - pitted and halved
Batter
- 1 cup flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 medium eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Prepare the Bottoms
- Using a small skillet, melt the butter.
- Add the brown sugar and stir. Continue to stir until you have a smooth, uniform mixture
- Divide the mixture evenly between the ramekins or bowls. Spread the mixture to cover the bottom of each ramekin or bowl.
- Divide the cherries evenly among each bowl and pack them down.
Prepare the Batter
- Preheat the oven to 350 ºF.
- Using a medium bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- Using a second medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until blended.
- Split the batter evenly between the prepared bowls. Pour on top of the cherries in the bowls, each bowl should be about half full of batter.
Bake, Cool, and Serve
- Bake for 30 minutes at 350 ºF. A wooden toothpick inserted into the center of the cakes should come out clean.
- Cool the bowls on a wire rack for at least 20 minutes.
- Run a knife around the edge of each cake. Invert the cake onto a plate.
- Serve with whipped cream or ice cream.
