Cherry Cornmeal Upside-Down Cake
Cherry cornmeal upside-down cake is a simple summer dessert with a little drama built in. The cherries soften into a glossy layer while the cake bakes above them, and a short rest after baking lets the juices settle before the pan is turned over.
Cornmeal gives the crumb a gentle golden color and a light sandy texture that works especially well with sweet-tart fruit. It keeps the cake from feeling too soft under the cherries and adds enough structure for clean slices.
Fresh sweet cherries make the brightest topping, but thawed frozen cherries also work when they are drained well. A touch of lemon juice keeps the fruit lively, while almond extract in the batter gives the cake a quiet bakery-style aroma.
Serve the cake slightly warm or at room temperature. It needs no frosting, though a spoonful of softly whipped cream or plain yogurt alongside each slice is a good match for the warm fruit and buttery crumb.
Nutrition (per serving)
Directions
-
1
Heat the oven to 350°F. Butter a 9-inch round cake pan and line the bottom with parchment, or use a well-seasoned 9-inch cast-iron skillet.
-
2
Melt the topping butter with the brown sugar in a small saucepan over medium heat, stirring until the sugar looks wet and glossy. Stir in the lemon juice and spread the mixture evenly in the prepared pan.
-
3
Arrange the cherries cut side down over the brown sugar layer, filling the surface in a snug single layer.
-
4
Whisk the flour, cornmeal, baking powder, and salt in a medium bowl until evenly combined.
-
5
Beat the softened butter and granulated sugar in a large bowl until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
-
6
Add half of the dry ingredients to the butter mixture, mix just until combined, then mix in the milk. Fold in the remaining dry ingredients until no dry streaks remain.
-
7
Spoon the batter over the cherries in small mounds and spread it gently to the edges without disturbing the fruit layer.
-
8
Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
-
9
Cool the cake in the pan for 12 minutes, then run a thin knife around the edge. Invert onto a serving plate and carefully lift off the pan and parchment.
-
10
Let the cake settle for at least 15 minutes before slicing so the cherry topping holds together.
Ingredients
- fresh sweet cherries, pitted and halved:1 1/2 lb
- packed light brown sugar:1/2 cup
- unsalted butter for the topping:4 tbsp
- lemon juice:1 tbsp
- all-purpose flour:1 cup
- fine yellow cornmeal:1/2 cup
- baking powder:1 1/2 tsp
- fine salt:1/2 tsp
- unsalted butter, softened:6 tbsp
- granulated sugar:3/4 cup
- large eggs:2
- vanilla extract:1 tsp
- almond extract:1/4 tsp
- whole milk:1/2 cup
Tips & Notes
- If using frozen cherries, thaw them completely and pat them dry before arranging them in the pan.
- A cake pan is easier to invert neatly, while cast iron gives the topping slightly deeper caramel notes.
- Do not wait longer than about 15 minutes to invert the cake, or the fruit topping may stick to the pan.
