Cherry-Cornmeal Upside-Down Cake

 Print Friendly and PDF

Cherries are sautéed with brown sugar, butter and a little bit of balsamic vinegar and then a lovely, light cornmeal batter made with Hodgson Mill Yellow Cornmeal is layered on top and baked until it turns into a golden brown cake. Then the whole thing is turned upside-down and the oooh’s and ahhh’s begin. The cherries glisten on top of the cake like rubies and beg to be picked off and eaten. The deep yellow from the stone ground cornmeal peeks out around the edges of the cake and promises to deliver a tasty bite along with the cherries on top.


  • 3/4 cup unsalted butter, room temperature, divided
  • 1/4 cup dark brown sugar, packed
  • 2 tsp balsamic vinegar
  • 3 cups Bing cherries, fresh, pitted
  • 1 1/4 cup Hodgson Mill All Purpose White Flour
  • 1/4 cup Hodgson Mill Yellow Corn Meal
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 large eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/4 tsp cream of tartar


Combine ¼ cup butter, brown sugar and balsamic vinegar in a 9-10 inch oven-proof skillet.  Stir over medium heat until the butter melts and the sugar dissolves.  Increase the heat to high and add the cherries.  Bring to a boil and then remove from heat.  Set aside.  This step can be completed and then the cherry mixture poured into a cake pan if an oven-proof skillet isn’t available.

Whisk together the cornmeal, flour, baking powder and salt in a medium bowl.  Beat ½ cup of butter and sugar in a large bowl until light and fluffy.  Add the egg yolks and vanilla and beat until well combined.  Add the flour mixture alternately with the milk in five additions, beating just until blended.   Set aside.

In a medium sized bowl, beat the egg whites with clean, dry, beaters until they’re foamy.  Add the cream of tartar and beat until the egg whites are stiff but not dry.  Using a rubber spatula, fold in ¼ cup of whites into the batter to lighten it slightly. Gently fold in the remaining egg whites in two additions.  Spoon the batter over the top of the cherries in the skillet.  Spread evenly to cover the cherries.

Bake the cake in a 350˚F oven for 40-45 minutes or until the cake is golden brown and a tester inserted in the middle of the cake comes out clean.  Cool in the skillet for five minutes.  Run a knife around the edge of the skillet to loosen the cake and then invert the cake onto a plate or platter.  Leave the skillet atop the cake for a few minutes and then remove.  Replace any cherries or brown sugar glaze that may have stuck to the bottom of the skillet onto the cake.  Let the cake cool for 45 minutes if you can wait that long or 20 minutes if you need a piece sooner.  Cut the cake into wedges and serve with vanilla ice cream.

Print this Recipe

Copyright © 2016 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401