Chocolate Cherry Upside Down Cake

This rich and decadent Chocolate Cherry Upside Down Cake is a masterclass in flavor combinations, featuring sweet and tangy maraschino cherries, deep dark chocolate, and a hint of nuttiness from the pecans – if you choose to add them.

The result is a show-stopping dessert that’s sure to impress your family and friends.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 cup whole milk, at room temperature
• 1 cup maraschino cherries, drained and chopped
• 1/2 cup chopped dark chocolate or semi-sweet chocolate chips
• 1/4 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium-sized bowl, whisk together the flour, granulated sugar, and brown sugar.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and sugars until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract and salt.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Stir in the chopped cherries and chocolate chips.

If using pecans, fold them into the batter at this stage.

Pour the batter into the prepared baking dish and smooth the top.

Arrange the chopped cherries on top of the batter, reserving a few for garnish.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before inverting onto a serving platter.

Garnish with reserved cherries and serve warm.

Notes

For the best results, make sure your butter and eggs are at room temperature, and your milk is at room temperature too, as it will ensure a tender crumb. If using pecans, be gentle when folding them into the batter to avoid crushing them.

Reserve a few cherries for garnish to add a pop of color to your cake.

When taking the cake out of the oven, let it cool in the pan for 10 minutes to avoid breaking the cake while inverting it onto a serving platter. Be patient and let it cool completely before slicing and serving.

You can store leftovers at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g