Cherry Cornmeal Upside Down Cake

Since cherries are in season, I’ve been buying them. A lot of them. Maybe too many. Sooo, I need a recipe to use some of them up. Cue Cherry Cornmeal Upside Down Cake. This may have been one of my favorite cake recipes so far. Hope you like it too!

Here’s what you need:


4 tablespoons (1/2 stick) butter

2 teaspoons balsamic vinegar (I used the really thick, sweet good stuff. My favorite brand is MiaBella.)

1/4 cup dark brown sugar

3 cups cherries, pitted


1 1/4 cups flour

1/4 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs, separated

1/4 teaspoon cream of tartar

1 stick butter (1/2 cup or 8 tablespoons), softened

1 cup sugar

3/4 teaspoon vanilla

1/2 cup milk (I did 2%)

Here’s what you do:

1. Melt the butter in a cast iron skillet. Add the sugar and balsamic vinegar and stir until the sugar melts. Stir in the cherries and bring to a simmer. Then turn off the stove and set aside.

2. Preheat the oven to 350 degrees.

3. Now you will need three bowls to make the cake: The smallest one for the dry ingredients, a medium one to beat the egg whites, and a large one for the butter mixture, and to put everything together.

4. In the small bowl, whisk together the flour, cornmeal, baking powder and salt.

5. In the medium bowl, beat the egg whites until foamy. Add the cream of tartar, and beat until stiff (but not dry).

6. In the large bowl, beat the egg yolks, butter, white sugar and vanilla until soft and fluffy–about three minutes.

7. Add flour mixture to butter mixture, alternating with milk (so two rounds flour and two rounds milk). Fold in the egg whites in three remaining rounds.

8. Dollop the thick batter over the cherries, and then spread it around.

9. Bake for about 45 minutes–until a toothpick comes out clean. Remove from the oven and allow to rest for 5 minutes. Then run a knife around the edge and invert the cake onto a tray to remove it from the pan. (I waited too long so mine stuck.) Allow to cool and then eat.


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