Upside Down Cherry Cornmeal Cake

Préparation

This not too sweet summer cake gets crunch from the cornmeal and a delicate nuttiness from the almond extract. It’s also endlessly riffable. Swap in plums or berries for the cherries. Or replace the lemon with orange. Don’t be intimidated by flipping it out onto a plate. The pan’s nonstick surface makes it effortless to flip.

*This recipe originally ran stateside on HexClad.com.

1. If baking in a conventional oven, position a rack in center of oven and preheat to 350ºF/180ºC.

2. Make topping. In a medium bowl, combine cherries and lemon zest. Toss to combine; set aside. In a HexClad 3.3QT/3 L Hybrid Deep Sauté Pan over medium-high, combine butter, granulated sugar, light brown sugar and a pinch salt. Cook, stirring occasionally, until sugar has dissolved and mixture is bubbling, 2 to 3 minutes. Remove from heat; set aside until set and cooled, about 10 minutes.

3. Meanwhile, make batter. In a medium bowl, combine flour, cornmeal, poppy seeds, baking powder, baking soda and salt. Whisk to combine; set aside.

4. In bowl of a stand mixer, or in a large bowl and using a handheld mixer, combine butter, granulated sugar and light brown sugar. Beat on high until light and fluffy, about 2 minutes. Beat in eggs one at a time, scraping down sides as needed. Add vanilla extract and almond extract and beat to combine. 

5. Reduce speed to low. Add half of dry ingredients and mix until just combined. Slowly add buttermilk and mix until just combined, followed by remaining flour mixture. Do not overmix; set aside.

6. Scatter cherries over top of caramel in an even layer. Dollop batter overtop, then smooth into an even layer.

7. If baking in a conventional oven: Bake until top is light golden, a skewer inserted into center comes out clean and cherries are bubbling, 35 to 40 minutes. Let cool in pan 30 minutes.

8. If baking on a campfire or charcoal grill: Arrange very hot coals in a circle (aim for a temperature of 800°F/430°C) with a 16-inch/40-cm circumference and a 14-inch/35-cm space in middle for indirect heat. Place lid on pan, then place pan in center of grill over indirect heat. Cook until top is light golden, sides release from pan and a skewer inserted into center comes out clean, 25 to 30 minutes. Let cool in pan 30 minutes.

9. If baking on a gas grill: Preheat a gas grill to 350ºF/180ºC. Place pan over indirect heat toward back of grates and close grill lid. Bake until top is light golden, a skewer inserted into center comes out clean and cherries are bubbling, 40 to 45 minutes. Let cool in pan 30 minutes.

10. While cake cools, in a small bowl, combine sour cream, powdered sugar and vanilla extract. Whisk until combined.

11. Invert cake onto a serving platter or cake stand. Top with toasted almonds. Serve sliced with dollops of sour cream topping.

NOTES

If your grill doesn't have a built-in thermometer, place an oven thermometer inside the grill to monitor the temperature.

If you don’t have buttermilk, combine ¾ cup/175 ml milk and 2 teaspoons lemon juice and let stand for 10 minutes before proceeding with recipe.