Cherry-Cornmeal Upside-Down Cake

Ingredients

• 1.3 cups flour 
• 2 teaspoons double-acting baking powder 
• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon cream of tartar 
• 0.3 cup t brown sugar dark packed ()
• 3 cups cherries dark fresh sweet whole pitted ( 21 ounces unpitted cherries)
• 2 large eggs separated
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.8 cup butter unsalted divided room temperature ()
• 0.8 teaspoon vanilla extract 
• 0.5 cup milk whole
• 0.3 cup cornmeal yellow stone-ground (preferably medium grind)

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• spatula
• offset spatula
• pot holder
• oven mitt

Directions

1. Position rack in center of oven; preheat to 350°F.
2. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inchovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil.
3. Remove from heat.
4. Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl.
5. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla.
6. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy.
7. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.
8. Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen.
9. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillettogether and invert. Leave skillet atop cake 5 minutes.
10. Remove skillet. If necessary,rearrange any cherries that may have become dislodged.
11. Let cake cool at least 45 minutes.
12. Cut cake into wedges and serve slightly warm or at room temperature.