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Chocolate Cherry Right Side Up Cake
From Dorothy McNett's recipes at www.dorothymcnett.com. I call this right side up cake rather than upside down cake, as you will see when presented for eating, the right side is definately up!
3/4 cup pitted dried cherries
2 tablespoons cherry brandy, or juice
1/2 cup unsalted butter
1/2 cup raw sugar
1 1/2 cups unbleached all purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1 egg
1/3 cup unsalted butter, softened
2/3 cup milk
1 teaspoon vanilla
1/2 cup creme fraiche for serving, if desired
chocolate curls for garnish
Soak the dried cherries in the brandy or juice for 30 minutes, or more. When ready to bake, preheat oven to 350 degrees. In heavy bottomed 10 - 11 inch saute pan melt the butter, add the 1/2 cup sugar and cook and stir several minutes to make a syrup. Remove from heat and arrange the soaked cherries over the syrup. Set aside. In bowl, whisk together the flour, cocoa, sugar, baking powder and salt. In another bowl whisk the egg and then blend in the softened butter, milk and vanilla. With a spoon or spatula blend into the flour mixture. Scrape the batter over the top of the cherries without stirring the cherries into the batter. Bake 40-45 minutes or until cake is done and nicely browned. Turn cake upside down on large serving plate, leaving the pan on the cake a few minutes for all of the syrup to drizzle down. Serve warm or room temperature, dolloped with creme fraiche and garnished with chocolate curls.
Recipe created 2014-10-20.
