Cherry Cornmeal Upside-down Cake
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- Produce
- Bing cherries or other dark sweet cherries, whole pitted fresh (3 cups)
- Condiments
- Balsamic vinegar (2 teaspoons)
- Cooking & Baking
- All purpose flour (1 1/4 cups)
- Baking powder (2 teaspoons)
- Brown sugar, packed dark (1/4 cup)
- Cornmeal, yellow (1/4 cup)
- Cream of tartar (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (1 cup)
- Vanilla extract (3/4 teaspoon)
- Dairy
- Butter, unsalted (3/4 cup)
- Whole milk (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 15, 2008 (4 years ago).
12 people saved this recipe.
