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1
Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand.
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2
Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes.
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3
Remove from the heat.
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4
Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
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5
Whisk the flour, baking powder, baking soda and salt in a medium bowl.
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6
Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
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7
Add the eggs one at a time, beating after each addition, then beat in the vanilla.
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8
Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated.
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9
Stir in the chocolate chips.
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10
Pour the batter over the cherries and spread evenly.
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11
Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes.
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12
(Cover loosely with foil if the cake is browning too quickly.)
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13
Let sit 15 minutes, then invert onto a platter and let cool completely.
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14
Photograph by Con Poulos
