Cherry Cornmeal Upside-Down Cake

Preheat the oven to 350°F.

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.

Stir over medium heat until the butter melts and the sugar dissolves, about 2 minutes.

Increase heat to high; add cherries and bring to a simmer. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in a medium bowl to blend.

Using an electric mixer, beat egg whites in another medium bowl until foamy.

Add cream of tartar and beat until whites are stiff but not dry.

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.

Add flour mixture alternately with milk in 2 additions each, beating just until blended.

Using a rubber spatula, fold 1/4 of the whites into the batter to lighten slightly.

Fold in remaining whites in 3 additions (batter will be thick).

Spoon batter in dollops over cherries in the skillet, then spread evenly with an offset spatula to cover cherries.

Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 45 minutes.

Cool in skillet on a rack for 5 minutes.

Run a spatula around the edges of the cake to loosen.

Place a large serving platter upside down atop the skillet.

Using pot holders or oven mitts, firmly hold platter and skillet together and invert.

Leave the skillet atop the cake for 5 minutes, then remove skillet.

If necessary, rearrange any cherries that may have become dislodged.

Let the cake cool for at least 45 minutes.

Cut cake into wedges and serve slightly warm or at room temperature.