A slice of this Black Forest Upside-Down Cake warm from the oven melts in your mouth.
Black Forest Upside-Down Cake
Makes 1 (10-inch) cake
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- ¾ cup firmly packed light brown sugar
- 10 tablespoons unsalted butter, softened and divided
- 2 (12-ounce) packages frozen sweet cherries, thawed
- 2½ teaspoons vanilla extract, divided
- 1½ teaspoons almond extract, divided
- ¾ cup granulated sugar
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk
- Sweetened whipped cream
- Preheat oven to 350°. Spray a 10-inch springform pan with baking spray with flour; line bottom of pan with parchment paper, and spray paper with baking spray. Tightly wrap two layers of foil around bottom of pan.
- In a medium saucepan, cook brown sugar and 4 tablespoons butter over medium-high heat, stirring constantly, until sugar is dissolved. Stir in cherries and 1 teaspoon each vanilla and almond extract, and bring to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and spread cherry mixture into bottom of prepared pan.
- In a large bowl, beat remaining 6 tablespoons butter, granulated sugar, and vegetable oil with a mixer at medium-high speed until light and fluffy, about 3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk, remaining 1½ teaspoons vanilla extract, and remaining 1/2 teaspoon almond extract. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spread batter onto cherries in pan.
- Bake for 25 minutes. Reduce oven temperature to 325°, and bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes more. Let cool for 10 minutes. Run a knife around sides of pan to loosen cake, and remove sides of pan. Invert cake onto a serving platter, and serve immediately with whipped cream. Cover and refrigerate for up to 3 days.
- To make sweetened whipped cream, beat 1 cup cold heavy whipping cream and 3 tablespoons confectioners’ sugar with a mixer at medium-high speed until soft peaks form. Cover and refrigerate for up to 3 days.
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