1-1/2 sticks unsalted butter at room temperature 1/4 cup brown sugar 2 teaspoons balsamic vinegar 3 cups sweet cherries, pitted 1-1/4 cup gf flour 1/4 cup cornmeal 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 eggs, separated 3/4 teaspoon vanilla 1/2 cup milk 1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. To an oven proof skillet add, 1/4 cup butter, brown sugar and balsamic vinegar. Cook over medium heat until butter melts and sugar dissolves, stirring constantly. Add cherries and increase heat to high and bring to a boil. Remove from heat. In a small bowl mix flour, cornmeal, baking powder and salt together;set aside. In a large mixing bowl add 1/2 cup butter and sugar and beat for about 3 minutes. Beat in egg yolks and vanilla. Alternately add the flour mixture and milk to the butter mixture, beating between each addition. In a separate bowl, beat the egg whites until foamy. Add cream of tartar and beat until stiff. Fold egg whites into batter until blended. Pour the batter over cherries in the skillet and smooth until even and all the cherries are covered. Bake for 45 minutes or unitl an inserted toothpick comes out clean. Let cool on a rack for 5 minutes. Run a knife around the edge of the skillet then place a large plate or platter upside down on top of the skillet. Flip the skillet over holding the plate on top. The cake should fall on to the plate. Let cake cool completely before serving.