Author Notes
When flipped over out of the pan-WOW! The cherries, balsamic vinegar, and dark brown sugar caramelize into a decadent syrup with an almost chocolatey flavor. I like to let it set for a few minutes, so the cherry juices and balsamic glaze can permeate the cake. The sugary syrup coats the crunchy pecans making them taste like candied pecans. The cornmeal adds the texture of a corn muffin is but richer and sweeter with a subtle herbal aroma of fresh rosemary. The buttermilk infuses the cornmeal cake with moistness and a tantalizing flavor. Baking the cake in an oven-proof skillet gives it a very moist inside with a crisp, crunchy outside. —Kiss the Cook
Ingredients
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1/2 cup unsalted butter
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1/2 cup dark brown sugar
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1/2 cup balsamic vinegar
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3 cups fresh cherries, stemmed and pitted
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1/2 cup coarsely chopped pecans
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1 cup brown sugar
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1/2 cup unsalted butter
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2 large cage-free eggs
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1 tablespoon minced fresh rosemary leaves
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1 teaspoon vanilla extract
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1 1/2 cups cornmeal
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1 3/4 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup buttermilk
Directions
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In a small saucepan, melt 1/2 cup of butter. Stir in 1/2 cup dark brown sugar, and balsamic vinegar. Spread in the bottom of an 9- or 10-inch baking dish or oven-proof skillet with sides that are at least 2 inches tall. Arrange cherries in a single layer over sugar mixture. Sprinkle with pecans and set aside.
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In a mixing bowl, cream brown sugar and remaining butter. Beat in eggs, rosemary, and vanilla. Combine the cornmeal, baking powder, and salt. Add alternately to batter with buttermilk, mixing well, after each addition. Carefully pour over the cherry pecan mixture.
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Bake 350F for 30 min for skillet for 45 to 55 minutes for baking pan, or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately invert cake onto a serving platter. Set aside to let cool for about 15 minutes.
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