Kitchen Stories: Cherry Upside-Down Cake

Candied cherries -in aromatic butter and balsamic vinegar- and a viscous porridge with savory presence of corn are the ingredients that will give us a delicious cake upside down.
Cherries come on the up side and their candied juice bathes the fluffy dough of the cake.
The perfect combination of rich taste and unique flavors.
Yours!

work: 20′

time: 1h:05′

easy:

Ingredients (8 servings)

170g (6 oz) butter, room temperature
60g (2.1 oz) brown sugar
30g (1.1 oz) balsamic vinegar
500g (1.1 lbs) cherries
170g (6 oz) flour
40g (1.4 oz) ground corn
130g (4.6 oz) milk
2 tsp baking powder
1g (0.04 oz) salt
200g (7.1 oz) sugar
3 eggs
¼ tsp cream of tartar
1 tsp vanilla extract

In the beginning prepare the cherries. Choose the most tight and less ripe. Wash, remove stems and seeds with the special attachment or with a knife slicing them in two.
Butter well an ovenproof dish with Ø24-26cm (Ø10").

In a skillet over medium heat, put 50g (1.8 oz) of butter and brown sugar to melt and caramelize.
You do not mix but you move round the pan until you get a beautiful golden color without too much darkening.

Inside the candy sprinkle cherries and drizzle with balsamic vinegar. Let stand a few minutes to expel their juices and the caramel to thicken again.
Mix gently.
Remove the pan from the heat and pour the contents at the ovenproof dish.
Leave them aside for a while.

In the mixer bowl beat, at high speed, the butter and the sugar until you have a thick white cream.
Divide yolks from the whites and add to the mixture one by one yolks.
In parallel in a separate bowl, beat the egg whites with a little cream of tartar until they are a stiff meringue.

In the beaten mixer mix pour portions alternately with the milk, flour, the baking powder, salt and vanilla.
Beat gently after each addition until homogeneous ingredients.
Finally integrade with a spatula, the meringue in three repeated additions.

Pour the batter in the ovenproof dish over the cherries to go everywhere and cover them.

The mixture is thick and spread with a spatula to make the surface flat.
Bake in preheated convection oven, at 170°C (338°F, Gas 3.5) for 45 minutes.

At the end of time we try with a wooden skewer to come out clean.
Remove from the oven, let 10′ onto a rack to cool.
Pass the blade of a knife around the oven pan to detach the cake. Place on top a platter and invert carefully.