Upside Down Cherry Brown Butter Cornmeal Cake

A delightful new version of the peach cornmeal upside down cake featuring juicy summer cherries and brown butter caramel at the bottom, topped by a deliciously dense and moist brown butter corn cake.

By @kulas_kitchen

Original recipe source

Cook time: 70 minutes

Servings: 8

Ingredients

• 8 tablespoons butter
• 8 tablespoons butter
• 0.5 cup brown sugar
• 2 cups cherries
• 1 cup flour
• 0.75 cup cornmeal
• 1 teaspoon baking powder
• 0.5 teaspoon sea salt
• 2 large eggs
• 1 cup white sugar
• 1 cup milk
• 1 cup flour
• 0.75 cup cornmeal
• 1 teaspoon baking powder
• 0.5 teaspoon sea salt
• 2 large eggs
• 1 cup white sugar
• 1 cup milk

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan over medium heat, melt 8 tablespoons (1 stick) of butter. Cook, stirring occasionally, until it turns a nutty brown color, about 5-7 minutes.
3. Pour the browned butter into a 9-inch round cake pan. Swirl the pan to coat the bottom.
4. Sprinkle 1/2 cup of brown sugar over the brown butter in the pan.
5. Pit and halve 2 cups of fresh cherries. Arrange them cut-side down over the brown sugar in the cake pan.
6. In a bowl, whisk together 1 cup of flour, 3/4 cup of cornmeal, 1 teaspoon of baking powder, and 1/2 teaspoon of sea salt.
7. In another bowl, whisk together 2 large eggs and 1 cup of white sugar until well combined.
8. Add 1 cup of milk of your choice and mix well.
9. Gradually fold the dry ingredients into the wet ingredients until just combined.
10. Pour the batter over the cherries in the cake pan, spreading it evenly with a spatula.
11. Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 10 minutes. Run a knife around the sides to loosen, then invert onto a serving platter.