Cherry Cornmeal Upside-Down Cake is a delightful and visually appealing dessert that combines the sweet, juicy flavor of cherries with a moist and tender cake. This recipe is simply irresistible and provides a comforting, nostalgic experience with each bite. Perfect for family gatherings or a cozy evening at home, this cake brings a sense of warmth and joy. With its easy, step-by-step preparations, you’ll find it’s worth making for any occasion.

Ingredients

Let’s start with the ingredients that bring this cake to life:

4 tablespoons unsalted butter – for a rich, creamy base that adds moisture to the cake.
⅓ cup (packed) dark brown sugar – this sugar contributes a deep, caramelized flavor to the topping.
2 teaspoons balsamic vinegar – a surprising twist that balances the sweetness of the cherries with a hint of acidity.
1/8 teaspoon salt – enhances the overall flavor profile and brings out the sweetness.
1¼ lbs (about 4 cups) cherries, stemmed and pitted – juicy and vibrant, they make the cake visually stunning and delicious.
1⅓ cups cake flour – a light flour that ensures a soft crumb.
½ cup cornmeal – adds a unique texture and a slightly nutty flavor.
1½ teaspoons baking powder – helps the cake rise, creating a fluffy texture.
¼ teaspoon baking soda – works alongside the baking powder for even leavening.
½ teaspoon salt – a second layer of flavor enhancement.
½ cup (1 stick) unsalted butter, softened – the foundation of the cake batter, ensuring richness.
¾ cup granulated sugar – provides sweetness and structure to the cake.
2 large eggs – bind all ingredients together and add moisture.
¾ teaspoon vanilla extract – for a warm, aromatic touch.
¼ teaspoon almond extract – adds depth and enhances the cherry flavor.
¾ cup whole buttermilk – ensures a tender crumb and moist texture.
Vanilla ice cream or sweetened whipped cream – optional but delightful toppings that complement the cake’s sweetness.

Step-by-Step Directions

To create this tantalizing Cherry Cornmeal Upside-Down Cake, follow these step-by-step directions to ensure perfect results!

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Place an oven rack in the middle position. To catch any caramel drips, line a baking sheet with aluminum foil.
Make the Topping: In a 10- to 11-inch ovenproof skillet (preferably cast iron), combine the buttery goodness of 4 tablespoons of unsalted butter, ⅓ cup of dark brown sugar, 2 teaspoons of balsamic vinegar, and 1/8 teaspoon of salt over medium heat. Stir until the butter melts and the sugar dissolves, which should take a few minutes.
Add Cherries: Increase the heat to high, then introduce the 4 cups of pitted cherries. Bring everything to a boil for about 30 seconds before removing the skillet from the heat. The cherries will start to soften and infuse the topping with their sweetness.
Prepare the Cake Batter: In a medium bowl, whisk together 1⅓ cups of cake flour, ½ cup of cornmeal, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Set this mixture aside for later use.
Cream the Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, or using a hand-held electric mixer, beat ½ cup of softened unsalted butter and ¾ cup of granulated sugar on medium-high speed until the mixture is light and fluffy. This should take about 3 to 4 minutes. Don’t forget to scrape down the sides of the bowl as necessary!
Incorporate Eggs and Extracts: Add the two large eggs one at a time, ensuring to beat well after each addition. Next, blend in ¾ teaspoon of vanilla extract and ¼ teaspoon of almond extract for an aromatic flourish.
Combine Ingredients: With the mixer on low speed, gradually incorporate one-third of the flour/cornmeal mixture, mixing until just combined. Then add half of the buttermilk, followed by another third of the flour mixture. Repeat with the remaining buttermilk and flour mixture until everything is combined. Scrape down the sides of the bowl to ensure no lumps remain.
Assemble the Cake: Spoon the batter evenly over the caramelized cherries in the skillet, making sure to cover them completely to create a beautiful upside-down effect.
Bake: Place the skillet on the prepared baking sheet and bake in the preheated oven for approximately 45 minutes, or until the top is set and golden brown.
Cool and Invert: Allow the cake to cool in the skillet on a rack for about 15 minutes. Once cooled, place a platter over the skillet and carefully invert it to release the cake. If any cherries remain stuck, you can use a butter knife to reposition them on the cake.
Serve: Cut the cake into wedges and serve warm or at room temperature. For an extra indulgence, pair it with vanilla ice cream or sweetened whipped cream.

This delightful cake is best enjoyed fresh on the day it’s baked, though leftovers can be stored in a covered container at room temperature for up to two days.

Tips & Tricks

Choose Ripe Cherries: For the best flavor, select ripe, dark cherries that are sweet and juicy. They will provide the perfect topping for your cake.
Add a Citrus Twist: A teaspoon of freshly grated lemon zest can add a refreshing brightness to the cake batter, enhancing the cherry flavor.
Experiment with Cornmeal: If you prefer, you can adjust the amount of cornmeal based on your preference for texture. Less cornmeal will yield a softer cake, while more will give it a distinct, hearty quality.
Don’t Skimp on Cooling Time: Allow the cake to cool slightly before inverting it. This will help keep the cherries intact and avoid any mishaps during the transferring process.

Serving Suggestions & Pairings

Cherry Cornmeal Upside-Down Cake is versatile enough to be served on various occasions. It makes an excellent dessert for summer picnics, family reunions, or cozy dinners. Pair it with iced tea or a light dessert wine for gatherings. A scoop of vanilla ice cream brings creamy contrast against the tart berries, while sweetened whipped cream adds an elegant touch.

Nutritional Information

While Cherry Cornmeal Upside-Down Cake is certainly a treat, it’s important to enjoy it in moderation. Here’s a basic breakdown:

Calories: Approximately 280 calories per slice
Fat: 12g
Carbohydrates: 39g
Protein: 3g

This cake is a delightful indulgence, but balance it out with healthier meal choices throughout the day.

Storing Tips & Variations

Storing: Keep any leftover cake in a covered container at room temperature for up to two days. If you want to extend its shelf life, consider refrigerating it.
Freezing: You can freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 3 months. Thaw it in the fridge overnight before enjoying.
Variations: Feel free to substitute other fruits like peaches, apples, or blueberries if cherries aren’t in season. Adjust the sugar levels according to the sweetness and acidity of the chosen fruit.

Conclusion

Cherry Cornmeal Upside-Down Cake is more than just a dessert; it’s a celebration of flavors and textures that create lasting memories. The combination of cherries with a moist, flavorful cake is simply irresistible. I encourage you to try this delightful recipe for yourself, and share your baking experience with friends and family.

FAQs

Can I use frozen cherries instead of fresh ones?
- Yes, you can use frozen cherries. Be sure to thaw and drain them well to avoid excess moisture.
Can I substitute buttermilk with regular milk?
- Yes, you can use regular milk, but adding a splash of vinegar or lemon juice will mimic buttermilk’s acidity, which helps with leavening.
How do I get a clean slice when serving?
- Use a sharp, serrated knife dipped in warm water before slicing. This will help create cleaner edges.
Is it necessary to use a cast iron skillet?
- While a cast iron skillet is great for even heat distribution, any ovenproof skillet will work just fine.
How can I make this recipe gluten-free?
- Substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend includes a binding agent like xanthan gum for the best results.

Cherry Cornmeal Upside-Down Cake is a perfect way to embrace seasonal fruits and enjoy a sweet treat. Happy baking!