Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or substitute with 1/2 cup milk and 1/2 tablespoon lemon juice)
- 1 1/2 cups pitted cherries (fresh or frozen)
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
- In the bottom of the cake pan, sprinkle the brown sugar evenly and drizzle with melted butter. Arrange the cherries on top in a single layer.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step always reminds me of the early mornings spent learning to bake with my mum, measuring and mixing with wooden spoons.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the cherries in the prepared pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The anticipation of that first bite always brings back the memory of peeking into the oven as a child, waiting for the magic to unfold.
- Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edge and invert onto a serving plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International