Skillet & Upside-Down Cakes
SWEET CHERRY AND CORNMEAL UPSIDE-DOWN CAKE
Makes 1 (9-inch) cake
Recipe by Yossy Arefi
Upside-down cakes are one of the very best ways to use just about any seasonal fruit, and this version with juicy sweet cherries and a light and fluffy cornmeal-flecked cake batter is a knockout. The cornmeal cake pairs well with just about any fruit—try peaches or nectarines. And don’t forget to serve it with a bit of vanilla ice cream or whipped cream.
⅓ cup (73 grams) firmly packed light 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) fresh sweet cherries, pitted
¾ cup (150 grams) granulated sugar
1 teaspoon (1 gram) lemon zest
2 large eggs (100 grams)
1½ cups (187 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 bottom of a 9-inch springform pan with parchment paper, and butter pan and parchment.
In a medium saucepan, cook brown sugar, 3 tablespoons (42 grams) butter, and ⅛ teaspoon salt over medium heat., whisking occasionally, until butter is melted and sugar is dissolved. Pour mixture into prepared pan. Arrange cherries in a single layer on top of brown sugar mixture.
