This is the cake using the other tied ingredient you voted on – balsamic vinegar. (The first one was beer which I used in chocolate beer cake)
This cake could be made in the traditional upside down cake fashion – in a cast-iron skillet in the oven. However, I do not own one, so I had to use my regular 9-inch round cake pan and it turned out just fine. Just line the 9″ pan with parchment paper.
I apologize for the lack of photos. I left my camera in Kansas City and won’t be back there to pick it up until next week. I promise I’ll edit the post and add photos soon!
Cherry Upside Down Cake Recipe Ingredients
- 0.75 cup (1.5 sticks) unsalted butter, softened
- 0.25 cup packed dark brown sugar
- 2 teaspoons balsamic vinegar
- 3 cups whole pitted cherries
- 1.25 cups all purpose flour
- 0.25 cup yellow cornmeal
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup sugar
- 2 large eggs, separated
- 0.75 teaspoon vanilla extract
- 0.5 cup whole milk
- 0.25 teaspoon cream of tartar
Cherry Upside Down Cake Recipe Directions
Preheat the oven to 350 degrees. In a skillet, melt 1/4 cup of the butter, brown sugar and balsamic vinegar together over medium heat and stir together until sugar is dissolved. Raise the heat to high and stir in the cherries. Bring the mixture to a boil and stir together. Remove it from the heat and set it aside.
Whisk the dry ingredients – flour, cornmeal, baking powder and salt – in a medium bowl. In a separate bowl, beat the remaining 1/2 cup of butter, then the sugar, until light and fluffy, or for about three minutes. Beat in the egg yolks and vanilla. Alternate adding the dry ingredients mixture and the milk about half of each at a time.
In a clean, dry bowl with clean, dry beaters, beat your egg whites until they are foamy. Add the cream of tartar and continue to beat until the egg whites are stiffer. Fold about a quarter of the egg whites into the batter with a spatula at a time.
Pour the cherry mixture into your 9-inch round cake pan lined with parchment paper and greased for baking. Spoon the cake batter over the cherries then spread it evenly (the batter is thick). Bake about 45 minutes, or until the top is golden brown, and as usual, your tester comes out clean. Cool right-side up on a rack for about 5 to 10 minutes. Run a knife or spatula around the edges of the cake to loosen it from the pan. Place your serving platter upside down on top of it, and flip it over. Leave the pan on it for another 5 to 10 minutes. Remove the pan, fix the inevitable dropped cherries and cool the cake completely.