Cherry Cornmeal Upside-Down Cake
 With caramelized cherries and a tender, buttery crumb, this cake truly redefines “the cherry on the cake.” Ingredients For the Topping 4 tablespoons unsalted butter ⅓ cup (packed) dark brown sugar 2 teaspoons balsamic vinegar ⅛ teaspoon salt 1¼ lbs cherries (about 4 cups), stemmed and pitted 4 tablespoons unsalted butter ⅓ cup (packed) dark brown sugar 2 teaspoons balsamic vinegar ⅛ teaspoon salt 1¼ lbs cherries (about 4 cups), stemmed and pitted For the Cake 1⅓ cups cake flour, spooned into measuring cup and leveled off (see note) ½ cup cornmeal (medium-grind) 1½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened ¾ cup granulated sugar 2 large eggs ¾ teaspoon vanilla extract ¼ teaspoon almond extract ¾ cup whole buttermilk (see note) 1⅓ cups cake flour, spooned into measuring cup and leveled off (see note) ½ cup cornmeal (medium-grind) 1½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened ¾ cup granulated sugar 2 large eggs ¾ teaspoon vanilla extract ¼ teaspoon almond extract ¾ cup whole buttermilk (see note) For Serving Vanilla ice cream or sweetened whipped cream (optional) Vanilla ice cream or sweetened whipped cream (optional) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil (the purpose of the baking sheet is to catch any caramel drips). Make the Topping: In a 10- to 11-inch ovenproof skillet with 2-inch-high sides (preferably cast iron), combine the butter, brown sugar, vinegar, and salt over medium heat. Stir until the butter melts and the sugar dissolves, a few minutes. Increase the heat to high; add the cherries and bring to boil for about 30 seconds. Remove the skillet from the heat. Make the Cake: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, scraping the sides of the bowl as necessary, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. With the mixer on low, add one-third of flour/cornmeal mixture and mix until just combined. Mix in half of the buttermilk, followed by another third of the flour/cornmeal mixture, the remaining buttermilk, and finally the remaining flour/cornmeal mixture. Scrape down the sides of the bowl. Spoon the batter over the cherries in the skillet and spread evenly over top to cover the cherries. Place the skillet on the prepared baking sheet and bake until the top is set and golden brown, about 45 minutes. Cool the cake in the skillet on a rack for about 15 minutes. Place a platter over the skillet and carefully invert to remove the cake. If necessary, rearrange any cherries that may have become dislodged (if any cherry "goo" sticks to the pan, you can use a butter knife to spread it back over the cake). Cut the cake into wedges and serve warm or room temperature with vanilla ice cream or sweetened whipped cream (optional), if desired. The cake is best served fresh on the day it is baked, but leftovers will keep in a covered container at room temperature for up to 2 days. Note: Cake flour gives the cake a much lighter, more delicate texture than all-purpose flour. If you don’t have any on hand, you can make your own by replacing 2 tablespoons + 2 teaspoons of the all-purpose flour with cornstarch. Note: If your store doesn’t carry whole buttermilk (or you don't want to buy a whole carton), use plain Greek or regular yogurt thinned with milk to a thick but pourable consistency. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil (the purpose of the baking sheet is to catch any caramel drips). Make the Topping: In a 10- to 11-inch ovenproof skillet with 2-inch-high sides (preferably cast iron), combine the butter, brown sugar, vinegar, and salt over medium heat. Stir until the butter melts and the sugar dissolves, a few minutes. Increase the heat to high; add the cherries and bring to boil for about 30 seconds. Remove the skillet from the heat. Make the Cake: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, scraping the sides of the bowl as necessary, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. With the mixer on low, add one-third of flour/cornmeal mixture and mix until just combined. Mix in half of the buttermilk, followed by another third of the flour/cornmeal mixture, the remaining buttermilk, and finally the remaining flour/cornmeal mixture. Scrape down the sides of the bowl. Spoon the batter over the cherries in the skillet and spread evenly over top to cover the cherries. Place the skillet on the prepared baking sheet and bake until the top is set and golden brown, about 45 minutes. Cool the cake in the skillet on a rack for about 15 minutes. Place a platter over the skillet and carefully invert to remove the cake. If necessary, rearrange any cherries that may have become dislodged (if any cherry "goo" sticks to the pan, you can use a butter knife to spread it back over the cake). Cut the cake into wedges and serve warm or room temperature with vanilla ice cream or sweetened whipped cream (optional), if desired. The cake is best served fresh on the day it is baked, but leftovers will keep in a covered container at room temperature for up to 2 days. Note: Cake flour gives the cake a much lighter, more delicate texture than all-purpose flour. If you don’t have any on hand, you can make your own by replacing 2 tablespoons + 2 teaspoons of the all-purpose flour with cornstarch. Note: If your store doesn’t carry whole buttermilk (or you don't want to buy a whole carton), use plain Greek or regular yogurt thinned with milk to a thick but pourable consistency. Nutrition Information Powered by Per serving (10 servings) Calories: 358 Fat: 16 g Saturated fat: 9 g Carbohydrates: 51 g Sugar: 28 g Fiber: 2 g Protein: 5 g Sodium: 269 mg Cholesterol: 76 mg Per serving (10 servings) Calories: 358 Fat: 16 g Saturated fat: 9 g Carbohydrates: 51 g Sugar: 28 g Fiber: 2 g Protein: 5 g Sodium: 269 mg Cholesterol: 76 mg