upside down black forest skillet cake
From my Mamaw's recipe collection.
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yield
8 serving(s)
cook time
35 Min
method
Bake
Ingredients For upside down black forest skillet cake
- FOR THE TOPPING
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3 Tbspfirmly packed light brown sugar
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3 Tbspbrandy or bourbon
-
1 Tbspunsalted butter
-
3 cfresh sweet cherries, pitted
- FOR THE CAKE
-
1/2 cunsalted butter
-
1/2 csugar
-
1egg
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1 1/3 call purpose flour
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3 Tbspnatural unsweetened cocoa powder
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1 tspbaking powder
-
1/2 tspbaking soda
-
1/4 tspsalt
-
3/4 cwhole milk
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3 Tbspbrandy or bourbon, divided
-
1/2 tspvanilla
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1/3 cchopped bittersweet chocolate
-
garnish: fresh cherries
How To Make upside down black forest skillet cake
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1Preheat oven to 350F. Spray a 10 inch ovenproof skillet with nonstick baking spray with flour. Set aside. For topping: Add brown sugar, brandy or bourbon, and butter to prepared skillet. Bring to a simmer over medium heat; cook 2 minutes, stirring occasionally. Add cherries; cook 1 minute more. Remove from heat. For cake: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating well.
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2In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, whisk together milk and 2 tablespoons brandy or bourbon. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with milk mixture, beginning and ending with flour mixture. Beat in vanilla; fold in chopped chocolate. Spoon batter over cherry mixture, gently smoothing top with an offset spatula. Bake until a wooden pick inserted in center comes out clean, 30-35 minutes. (Loosely cover with aluminum foil during last 5 minutes to prevent excess browning, if necessary.) Let stand 5 minutes. Place a flat serving plate over cake; carefully invert cake. Brush with remaining 1 tablespoon brandy. Let cool 30 minutes. Garnish with cherries, if desired.
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