Adapted from Bon Appetit, June 2008
The recipe calls for fresh, pitted Bing or other dark, sweet cherry – but we have used a really good jam chock full of real cherries.
- In an oven proof 10-11″ skillet (like cast iron) combine 1/4 cup of the butter with the brown sugar and vinegar. Stir over medium heat till butter melts and sugar dissolves – about 2 minutes. Increase heat to high and add the cherries, bring to a simmer. Remove from heat.
- Whisk flour, cornmeal, baking powder and salt in a medium bowl to blend.
- Using an electric mixer in a separate bowl, beat egg whites till foamy. Add cream of tartar and beat till stiff.
- Place egg yolks, 1/2 cup of remaining butter, sugar, and vanilla in another bowl until fluffy.
- Add flour mixture alternately with milk until just blended. Using a rubber spatula fold in 1/4 of whites to batter. fold in remaining whites in 3 additions – batter will be thick.
- Spoon batter in dollops over the skillet mixture – spread evenly with spatula without mixing.
- Bake until top is golden brown and tester in center comes out clean – about 45 minutes.
- Cool in skillet on a rack for 5 minutes. Run a spatula around the edges of cake to loosen. Place a large platter over the skillet and using pot holders flip the skillet and cake onto the platter. Leave the skillet on top of the cake for about 5 minutes then remove.
- Let cool for at least 45 minutes. Cut into wedges and serve slightly warm or at room temps.
Course: Dessert, Brunch, Side Dish, Snack