Cherry Cornmeal Upside-Down Cake
Total Time
2hr 30mins
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 12 tablespoons (3/4 cup or 170 grams) unsalted butter at room temperature, divided
- 1/4 cup (50 grams), packed dark brown sugar
- 2 teaspoons (10 ml) balsamic vinegar
- 3 cups pitted fresh Bing or another dark sweet cherry (about 21 ounces or 595 grams unpitted)
- 1 1/4 cups (165 grams) all purpose flour
- 1/4 cup (35 grams) yellow cornmeal (ideally stone-ground medium grind)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea or table salt
- 2 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1 cup (200 grams) granulated sugar
- 3/4 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk
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Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Combine 1/4 cup (55 grams) of the butter with brown sugar and vinegar in a 10- to 11-inch ovenproof skillet with 2-inch-high sides.
Step 3
Stir over medium heat until the butter melts and the sugar dissolves, about 2 minutes.
Step 4
Increase heat to high; add cherries and bring to a simmer. Remove from heat.
Step 5
Whisk flour, cornmeal, baking powder, and salt in a medium bowl to blend.
Step 6
Using an electric mixer, beat egg whites in another medium bowl until foamy.
Step 7
Add cream of tartar and beat until whites are stiff but not dry.
Step 8
Place egg yolks, 1/2 cup (115 grams) of remaining butter, sugar, and vanilla in a large bowl and beat until pale and fluffy, about 3 minutes.
Step 9
Add flour mixture alternately with milk in 2 additions each, beating just until blended.
Step 10
Using a rubber spatula, fold 1/4 of the whites into the batter to lighten slightly.
Step 11
Fold in remaining whites in 3 additions (batter will be thick).
Step 12
Spoon batter in dollops over cherries in the skillet, then spread evenly with an offset spatula to cover cherries.
Step 13
Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 45 minutes.
Step 14
Cool in skillet on a rack for 5 minutes.
Step 15
Run a spatula around the edges of the cake to loosen.
Step 16
Place a large serving platter upside down atop the skillet.
Step 17
Using pot holders or oven mitts, firmly hold platter and skillet together and invert.
Step 18
Leave the skillet atop the cake for 5 minutes, then remove skillet.
Step 19
If necessary, rearrange any cherries that may have become dislodged.
Step 20
Let the cake cool for at least 45 minutes.
Step 21
Cut cake into wedges and serve slightly warm or at room temperature.
Step 22
Save recipe for the next time?
Chef's notes
The cake is light and fluffy with minimal cornmeal for texture.
Cherries combined with brown sugar, balsamic, and butter create a delightful flavor.
The recipe has been updated in 2019 to simplify directions, requiring fewer bowls and adding weights.
