Cherry and Chocolate Upside-Down Pie

Ingredients:

• 1 and 3/4 cups sugar
• 0.7 kg pitted cherries
• 2 tsp freshly squeezed lemon juice
• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 110 g unsalted butter, room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup of sour milk or kefir
• 2/3 tbsp. semi-sweet chocolate granules

Preparation:

1. Preheat oven to 190°C.
2. In a 10-inch ovenproof skillet, combine 3/4 cup sugar and 1.5 tablespoons water; stir until the mixture resembles wet sand. Cook over medium heat, gently swirling the skillet occasionally but not stirring with a spoon, until the caramel turns a light amber color, about 5 minutes. Remove from heat.
3. Toss the cherries with lemon juice and arrange on top of the caramel; set the pan aside.
4. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and remaining 1 cup sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce mixer speed to low; add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour, and mix until the dough forms. Fold in the chocolate chips.
5. Pour the batter over the cherries and spread it evenly. Place the pan in the oven and bake until the pie is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. If the pie is browning too quickly, cover it with foil. Let it rest for 15 minutes, then invert it onto a plate and let it cool completely.