Cherry-Cornmeal Upside-Down Cake

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

By Lori LongbothamPhotography by Lisa Hubbard

May 31, 2008

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