Cuisinart CSK-150C, Instruction Booklet

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CHOCOLATE CHERRY UPSIDE DOWN CAKE
Makes 24 servings
1/4 cup (50 ml) unsalted butter
1 cup (250 ml) packed light brown sugar
24 ounces (750 g) sweet pitted cherries
(frozen, thawed, patted dry – about 4 cups [1 L])
1 cup (250 ml) unsweetened cocoa powder
1 cup (250 ml) boiling water
6 large eggs
1-1/2 cups (375 ml) light sour cream, divided
1 tablespoon (15 ml) pure vanilla extract
1 teaspoon (5 ml) pure almond extract
4-1/3 cups (1 L) all-purpose flour
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) salt
1 cup (250 ml) + 2 tablespoons (25 ml) unsalted butter, cut in 1-inch
(2.5 cm) pieces, at room temperature
1-1/4 cups (300 ml) packed light brown sugar
1/2
cup (125 ml) reduced fat milk
Preheat Cuisinart ™ Electric Skillet to 200°F (93°C) and melt 1/4 cup (50 ml)
butter. Sprinkle evenly with 1 cup (250 ml) brown sugar and cherries. Turn
off heat; reserve.
Place cocoa and boiling water in a medium bowl and stir to blend and
remove all lumps; reserve. Place eggs in a medium bowl; beat lightly. Add
1/2 cup (125 ml) of the sour cream, vanilla and almond extracts; stir until
smooth; reserve. Place flour, cinnamon, baking powder, baking soda, and
salt in a medium bowl; stir to blend; reserve.
Place 1 cup (250 ml) + 2 tablespoons (25 ml) butter in a large bowl with 1-
1/4 cups (300 ml) brown sugar. Using a Cuisinart
® Hand Mixer on low
speed, mix for 30 seconds; increase speed to medium and mix until smooth
and creamy, about 2 minutes. Add reserved cocoa and egg mixtures; mix
until smooth and creamy, about 1 minute.
Add half the flour and the remaining sour cream; mix on low speed
40 seconds. Scrape the bowl. Add remaining flour and milk; mix on
low speed until well blended, about 1 minute. Scrape the bowl.
Spoon the batter evenly over the brown sugar and cherries. Cover loosely
(prop lid with a wooden spoon handle set to one side near the handles), and
turn Skillet to 350°F (177°C) for 5 minutes or until it begins to bubble. Turn
heat down to 250°F (121°C) and “bake” cake until it has risen and appears
completely “dry” (no longer looks like wet batter) on top. Turn off Skillet.
Loosen edges with a heat-proof nonstick spatula and cover Skillet with a
large platter. Invert immediately – do not wait – brown sugar/cherry topping
may start to burn with residual heat. Using potholders, lift Skillet straight
up. Remove any cherries that may have stuck to the pan and replace on top
of the cake. Let cool and sprinkle with powdered sugar to serve.
Nutritional information per serving:
Calories 326 (36% from fat) • carb. 48g • pro. 6g • fat 14g • sat. fat 8g
• chol. 87mg • sod. 195mg • calc. 66mg • fiber 2g
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