Name: Cherry-Cornmeal Upside-Down Cake
Yield: 10 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided; 1/4 cup (packed) dark brown sugar; 2 teaspoons balsamic vinegar; 3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries); 1 1/4 cups all purpose flour; 1/4 cup yellow cornmeal (preferably stone-ground medium grind); 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup sugar; 2 large eggs, separated; 3/4 teaspoon vanilla extract; 1/2 cup whole milk; 1/4 teaspoon cream of tartar

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Photo by Lisa Hubbard

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

Recipe notes

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