Cherry Cornmeal Upside Down Cake

Cherry Cornmeal Upside Down Cake
Slightly adapted from Bon Appetit
Makes a 10” round, single layer cake

3/4 cup (1 1/2 sticks) unsalted butter at room temperature, divided
1/4 cup packed dark brown sugar
2 teaspoons balsamic vinegar
5 cups whole pitted fresh Bing cherries (about 20 oz unpitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Preheat the oven to 350ºF and center a rack in the oven.

Stir 1/4 cup (1/2 stick) butter, brown sugar, and vinegar together in a 10” ovenproof skillet with 2” tall sides. Mix over medium heat until the butter melts and the sugar is dissolved, around 2 minutes. Turn the heat up to high, toss in the pitted cherries, and bring to a boil. Remove from heat.

Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl. Beat remaining 1/2 cup butter (1 stick) butter in an electric mixer. Add the sugar and beat on medium speed until light and fluffy, around 3 minutes. Add the egg yolks and vanilla, beat until combined. Add half the flour mixture, then half the milk, then the remaining flour mixture, and the remaining milk, beating until just combined after each addition.

In a clean, dry bowl with clean, dry beaters (or a whisk) beat egg whites until foamy. Beat in the cream of tartar until the whites are stiff but not dry. Stir 1/4 of the whites into the cornmeal batter, then fold the remaining whites with a rubber spatula in 3 additions. Spread the batter over the cherries in the skillet, covering them completely.

Bake until golden brown and a toothpick comes out clean, about 45 minutes. Cool the cake in the skillet for 5 minutes, then run the spatula around the edges of the cake to loosen it. Set a large plate over the skillet and firmly flip the two together. Leave the upside-down skillet on top of the plate for 5 minutes so that the cake and cherries completely separate from the pan. Lift off the skillet and let the cake cool for 45 minutes before cutting.

Taken from: http://17andbaking.com/2010/07/23/cherry-cornmeal-upside-down-cake/

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