Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Black Forest Upside-Down Cakes 4.6 (20) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 29, 2020 Rate PRINT Share Prep Time: 15 mins Total Time: 45 mins Servings: 2 Bake these restaurant-worthy cakes and prepare to be adored. Ingredients ¼ cup (½ stick) unsalted butter, room temperature ⅓ cup plus 3 tablespoons packed light-brown sugar 1 ½ cups drained jarred sour cherries (1 teaspoon juice reserved) ⅓ cup all-purpose flour (spooned and leveled) ¼ cup unsweetened cocoa powder ¼ teaspoon baking powder ¼ teaspoon coarse salt 1 large egg yolk 3 tablespoons whole milk ¼ cup heavy cream 2 teaspoons rum Directions Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin. In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins. Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream. Cook's Notes If you can't find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1. Originally appeared: Everyday Food, January/February 2010 Rate It PRINT