Chocolate Cherry Upside Down Cake

Step 1

Preheat your Cuisinart™ Electric Skillet to 200°F. Melt ¼ cup butter and sprinkle evenly with 1 cup brown sugar. Add cherries.

Step 2

Turn off the heat and set aside. Whisk together cocoa powder and boiling water in a bowl until smooth. Reserve.

Step 3

In a separate bowl, lightly beat eggs. Stir in ½ cup of sour cream, vanilla, and almond extracts until smooth. Set aside.

Step 4

Mix flour, cinnamon, baking powder, baking soda, and salt in another bowl.

Step 5

In a large bowl, cream together 1 cup + 2 tablespoons butter and 1¼ cups brown sugar using a hand mixer. Add cocoa mixture and egg mixture, mixing until smooth.

Step 6

Gradually add half of the flour mixture and remaining sour cream. Mix, then add remaining flour and milk until well combined.

Step 7

Spread batter evenly over cherries in the skillet. Cover loosely, set to 350°F for 5 minutes until bubbling. Reduce heat to 250°F and bake until the cake is fully set.

Step 8

Once baked, invert the cake immediately onto a platter. Let it cool before serving, and dust with powdered sugar if desired.