Saxberger Kirschtorte — Simple Upside-Down Sour Cherry Cake

Today, boys and I found some plain cherries and sour cherries (Prunus cerasus) from the local farmers' market in Prague 2. Instead of baking a classical Schwarzwälder Kirschtorte, I decided to do something less complicated and ended up creating a new kind of cherry upside-down cake, which I egoistically named after my lastname: Saxberger Kirschtorte. 

Ich habe heute eine Saxberger Kirschtorte gemacht und es schmeckte immer gut!!!!


200 g butter, softened
3 dl of sugar
2 tsp vanilla sugar
3 large eggs
5 dl wheat flour
1 dl of good quality cocoa powder
2 tsp baking powder
1 dl of cream, add more if necessary 
10 pitted sour cherries

for caramelized sour cherries:
25 pitted sour cherries
2 tbsp butter
3 tbsp brown sugar
1 tbsp good quality cocoa powder

1. Pre-heat the oven to 180C, and butter a cake pan.
2. Caramelize 25 pitted sour cherries in butter, sugar and cocoa powder before preparing the cake batter. Pour this mix into cake pan.
3. Cream sugar, vanilla sugar and butter in a cake mixer.
4. In a separate bowl, combine together all dry ingredients.
5. Add eggs, dry ingredients, milk and 10 pitted sour cherries into butter sugar cream. Leave mixing on a high speed for 1-2 minute. Add more cream if necessary.
6. Pour the batter into cake pan using a batter spatula. Bake for about 45 minutes.
7. If you have patience, let the cake cool down for 10 minutes, and then invert cake onto a plate and remove pan.

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