CHERRY-CHOCOLATE UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
CHOCOLATE CHERRY UPSIDE DOWN CAKE
This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
Provided by Janice
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
- In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
- In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
- Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
- Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 29.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 156.6 mg, Sugar 12.6 g
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
CHERRY UPSIDE-DOWN CAKE
Categories Cake Dairy Fruit Dessert Bake Cherry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 16
Steps:
- For topping:
- Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.
- For cake:
- Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with milk.
- Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.
- Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.
- Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream. (Cake and whipped cream can be made 6 hours ahead. Cover cake and let stand at room temperature. Cover and chill whipped cream.)
EASY ONE-BOWL CHERRY UPSIDE-DOWN CAKE
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it'll overflow.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Cake Bake Cherry Sour Cream
Yield 10 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
- Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don't have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
- Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It'll all melt together as it bakes.
- Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40-50 minutes. Let cool. Reduce oven temperature to 350°F.
- Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and 1 cup sugar in a large bowl.
- Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it's okay if butter has re-solidified; go ahead and scrape it in there).
- Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
- Carefully dollop large spoonfuls of batter over fruit (it's okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
- Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45-55 minutes.
- Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
- Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
- Whisk remaining 1 cup sour cream with 1-2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.
UPSIDE DOWN CHOCOLATE CHERRY CAKE
I was looking at a recipe on this site, decided to get creative and this is what I came up with. My son loves his chocolate, I had cherries that I didn't want to go bad, and went with other things that I had on hand, thought they would go together...and this is what I came up with. Smells wonderful when it is cooking. It doesn't taste real sweet,
Provided by DMSawan
Categories Dessert
Time 50m
Yield 1 9, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray 8 or 9 in square pan with Pam.
- Line bottom of pan with pitted cherry halves.
- Cover cherry halves with 1/2 of the coconut and the 1 c of white chocolate chips.
- Prepare cake mix as directed, in a bowl place cake mix, add 2 eggs, !/3 c water and 1/3 c oil. Mix well. Add in rest of coconut.
- Pour cake mix over cherry mixture in pan.
- Place in oven for 30 - 40 minutes.
- When done, place on cake plate, by going around edges with knife and then place pan upside down on cake plate, serve with ice cream while warm if desired or with whipped cream.
SWEET CHERRY UPSIDE-DOWN CAKE
This cherry upside-down cake is a summer staple in our house, and it's always welcomed at neighborhood and family barbecues. It's best served warm with some vanilla ice cream or whipped cream on top. —Nicole Nutter, Prosser, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down., In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 266 calories, Fat 11g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY UPSIDE-DOWN CAKE
"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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