Sweet Cherry and Cornmeal Upside Down Cake
Makes 1 (9-inch) cake
  • ⅓ cup (73 grams) firmly packed brown sugar
  • ½ cup (113 grams) plus 3 tablespoons (42 grams) unsalted butter, softened
  • ¾ teaspoon (2.25 grams) plus ⅛ teaspoon kosher salt, divided
  • 1¼ pounds (570 grams) sweet cherries, pitted
  • ¾ cup (150 grams) granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs (50 grams)
  • 1½ cups (150 grams) cake flour
  • 6 tablespoons (54 grams) cornmeal
  • 1½ teaspoons (7.5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ¾ cup (180 grams) whole buttermilk
  • 1 teaspoon (4 grams) vanilla extract
  • Vanilla ice cream or whipped cream, to serve
  1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper, and butter pan and parchment.
  2. In a medium saucepan, heat brown sugar, 3 tablespoons (42 grams) butter, and ⅛ teaspoon salt over medium heat. Cook, whisking occasionally, until butter is melted and sugar is dissolved. Pour mixture into prepared pan. Arrange cherries in a single layer on top of butter mixture.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, zest, and remaining ½ cup (113 grams) butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and remaining ¾ teaspoon (2.25 grams) salt. In a small bowl, stir together buttermilk and vanilla.
  5. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter onto cherries. Firmly tap pan on counter to settle batter between cherries and release air bubbles. Place pan on a baking sheet lined with parchment paper.
  6. Bake until golden, puffed, and a wooden pick inserted in center comes out clean, 40 to 50 minutes, rotating pan and covering with foil halfway through baking to prevent excess browning. Let cool on a wire rack for 15 minutes. Carefully remove ring; invert cake onto a serving board or platter. Carefully remove parchment. Serve warm with ice cream or whipped cream.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/sweet-cherry-cornmeal-upside-cake/