Big City, Little Kitchen

In mid-summer, when cherries are at their peak, I have been known to demolish a whole bag of them in an afternoon (or hour). In the spirit of diversifying, I thought I might try this recipe from May’s Bon Appetit, and I am happy to say that it is just as compulsively edible as my old standby–the cake is fluffy, and the flavor of the cherries is enhanced by a splash of balsamic vinegar. It is best eaten on the day it is made, but I would say that it’s perfectly acceptable for breakfast as well.

Fresh Cherry Upside-Down Cake

• 1 1/2 sticks unsalted butter, softened
• 1/4 cup packed dark brown sugar
• 2 teaspoons balsamic vinegar
• 3 cups whole pitted fresh dark sweet cherries
• 1 1/4 cups all purpose flour
• 1/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs, separated
• 3/4 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/4 teaspoon cream of tartar

Preheat oven to 350 degrees F.

Prepare cherries: in a 10-inch cast-iron skillet, combine a half stick of butter with brown sugar and vinegar over medium heat. Stir occasionally until butter is melted and sugar has dissolved. Dump in cherries and bring mixture to a boil, then remove from heat.

Prepare cake batter: in a medium bowl, whisk together cornmeal, flour, baking powder, and salt. In the bowl of a standing mixer, cream remaining stick of butter with sugar until light and fluffy, two to three minutes. Mix in egg yolks and vanilla until well-combined. Add flour mixture in two parts, alternating with milk, and mixing just until combined. In a clean bowl, beat egg whites until foamy; add cream of tarter and beat until whites form stiff peaks. With a spatula, stir 1/4 of the egg whites into the batter; once combined, gently fold in remaining whites.

Pour batter over cherries and smooth top. Bake for 40 to 45 minutes. Let cool on rack for 5 minutes, then invert onto serving platter. Let stand for 15 more minutes before removing pan, and replace any dislodged cherries. Let cool for another 45 minutes before serving.

Serves 8.