If you know me at all, you’d know that upside-down cakes are my absolute favourite. You never really know what they’re going to look like until they come out of the pan. Maybe that’s why I love them. Finding that beautiful layer of caramelised sugar and fruit on top of the cake is magical. Every single time. Even more magical when the fruit in question is cherries.
- 40 g salted butter
- 80 g dark muscovado sugar
- 250 cherries (halved and pitted)
- 200 g all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 125 g salted butter (softened)
- 165 g granulated sugar
- 2 eggs (room temperature)
- 150 ml greek yogurt (room temperature)
- Preheat the oven to 175°C. Line a 9 inch round springform pan with butter and cover the bottom of the pan with baking paper (I used a sheet pan for this recipe, but if you want to ensure your cake comes out in one piece, go with a springform pan).
- In a small saucepan, melt together the 40 g butter and muscovado sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted.
- Spread the caramel over the baking paper in the bottom of the pan. Place the cherry halves cut side down over the caramel.
- Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla.
- Alternately add in the flour and yogurt. Fold together until combined.
- Pour the batter into the prepared pan, over the cherries. Smooth the top.
- Bake for 35-40 minutes. Check the cake at the 25 minute mark and cover the cake with foil if the top seems to be browning too much.
- Remove the cake from the oven and let it cool on a wire rack for 5 minutes. After the 5 minutes, remove the cake from the pan. Serve warm with ice cream.
I absolutely love this cake for its deep, toasty notes. It’s a cake, beautifully light, infused with brown butter and studded with bitter bits of chocolate.
The brown butter needs to be prepared ahead of time as it takes time to solidify.
For the cake:
- 150 g butter
- 180 g all purpose flour
- 2 teaspoons baking powder
- a pinch of salt
- 120 ml milk
- 1 teaspoon vanilla extract
- 150 g granulated sugar
- 2 eggs
- 70 g dark chocolate, chopped
For the chocolate frosting:
- 100 g dark chocolate, chopped
- 75 ml hot water
- lots of ice
- handful of fresh cherries
- Place butter in a small saucepan on medium heat and stir until it melts completely. Continue cooking, stirring continuously until the butter turns brown and gives off a nutty aroma. Pour the butter into a heat-proof bowl and chill until almost solidified.
- Preheat oven to 180°C . Line an 8 inch cake tin with baking paper.
- Combine flour, baking powder and salt in a bowl, set aside. Mix milk and vanilla in a separate bowl, set aside.
- Whisk the browned butter and sugar together in a large bowl until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Alternately add flour mix and milk mixture. Mix until smooth. Fold in the chopped chocolate.
- Pour into prepared tin and bake for about 30-35 minutes.
- Let the cake cool in the tins for 10 minutes, then remove from tin to cool completely.
- To make the frosting, add the chocolate into a large heat-proof bowl over a saucepan of simmering water. Make sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, then stir until smooth and silky. Remove from heat.
- Pour the hot water into the bowl of chocolate and mix until nice and smooth.
- Place the bowl in a dish filled with ice cubes. Using an electric whisk, and quickly whisk the chocolate and water mixture thoroughly and quickly until stiff peaks form.
- If you don’t get peaks, melt some more chocolate and whisk in quickly.
- Spread the frosting on the cooled cake and top with the cherries.
Summer-time is wonderful. Because, you’ll find an abundance of plump, red cherries everywhere. And that has resulted in me eating them up, in just about anything – cakes, tarts, and this ice cream. I’ve forever wanted to make ice cream with cherries, beautiful swirls of cherry red in snowy white heaps. And so, this cherry and chocolate chunk ice cream was born. The almost-to-die-for combination of dark chocolate chunks and tart cherries, has to be one of my favourite things about this ice cream. With a creamy, smooth and melt-in-your-mouth texture, its heavenly, and probably the fastest way to hear angels sing.
- 1 cup cherries
- ¼ cup dark chocolate
- ¼ cup milk chocolate
- 1 cup whipping cream
- 1 ½ cups milk
- ½ cup sugar
- 1 teaspoon cornflour
- 1 ½ teaspoons vanilla extract
- Add the milk and sugar into a saucepan and place over medium-low heat.
- Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
- Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
- Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
- Take it off the heat and add in the vanilla extract.
- Let it come to room temperature and then place in the fridge or freezer to cool.
- To prepare the cherries, pit them and then cut them in half.
- Chop up the chocolate into chunks. I prefer chopping it into uneven chunks.
- Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
- Fold in the cherries and the chocolate then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.