Today is an eat-a-whole-cake-alone-in-your-room-with-the-door-shut kind of day.
This cake is an eat-a-whole-cake-alone-in-your-room-with-the-door-shut kind of cake.
Am I thankful beyond belief that my recipe relaying is totally backdated and that all I have on my kitchen table is a package of marshmallows splayed out on a baking sheet that refuse to get stale in this humidity?
Yes. Yes I am.
(Except…I really do wish the marshmallows would get stale. Marshmallow gods. Are you listening? Don’t make me come up there!)
(1) Today is the day that my boards score will be released.
My darling lovely roommate came into my room at 6AM to tell me this.
I love her. But I could strangle her right now.
If you don’t hear from me by Friday…then my score was beyond belief terrible and I’ve fled the country because my parents are about to disown me for quitting med school to become a caterer. Or bakery-owner. Or James Beard award-winning chef. (We can only hope.)
Or trophy wife. Eligible bachelors out there? Hint hint.
(2) I’m going on a first date today with an online dating guy (my second first date this week. Aren’t you guys proud?).
We’re meeting for drinks. DRINKS.
What does that mean to you? Does that mean drinks and dinner? Does that mean drinks and maybe dinner?
And while I’m asking you rhetorical questions. Why doesn’t anyone ever go out for cupcakes? Or frozen yogurt? Or milkshakes (totally drinkable)?
What is so special about drinks?
Sigh. I feel overwhelmed.
I need a cake to consume inhale.
I’m so not above stress-eating at times like this. So. Not.
And really. This cake would be perfect.
I made it for the 4th of July when I went to my parents’ house. So…it was kind of like stress eating.
The cherries on top have this kind of sweet tart thing going on from the brown sugar and balsamic that they’re coated in. Lovely.
And the cake part has a great airy yet almost crunchy texture from the cornmeal. Not to mean the vanilla bean flecks combined with coconut milk flavor. Which is so heavenly I could cry.
Please make this. And eat it alone in your room. For me.
Or, you know, I guess you could share it with your friends and family. If you want. (You won’t.) That’s okay too.
Cherry Cornmeal Upside-Down Cake
Serves 10, adapted from Bon Appetit via Smitten Kitchen
3/4 cup unsalted butter, room temperature, divided
1/4 cup packed dark brown sugar
2 tsp balsamic vinegar
3 cups whole pitted fresh Bing cherries
1 1/4 cups AP flour
1/4 cup yellow cornmeal
2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs, separated
3/4 tsp vanilla bean paste OR vanilla extract
1/2 cup light coconut milk
1/4 tsp cream of tartar
1. Position rack in the center of the oven. Preheat to 350. Combine 1/4 cup butter with brown sugar and vinegar in a skillet. Stir over medium heat until butter melts and sugar dissolves. Increase heat to high. Add cherries and bring to a boil. Set aside.
2. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer, beat 1/2 cup butter in a separate large bowl. Add sugar. Beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternatively with coconut milk in two additions each, beating just until blended and scraping down the sides after each addition.
3. Using clean, dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using a rubber spatula, fold 1/4 of the egg white mix into the batter. Fold in remaining whites in three additions.
4. Pour the cherries into a 10-inch springform pan. Pour the batter over the cherries, spreading evenly to cover the cherries. Cover the bottom half of the pan with aluminum foil to prevent leakage. Bake cake until top is golden and a tester inserted in the center comes out clean, about 45 minutes. Cool in pan, on rack, for 5 minutes. Run a spatula around the sides to loosen. Remove sides of springform pan. Place a large serving platter on top of the cake, and flip over. Remove the base of the springform pan from the top of the cake. If necessary, rearrange any cherries that may have come unhinged. Let cake cool at least 45 minutes. Cut into wedges and serve.
I am submitting this to Meeta’s Monthly Mingle, which is being hosted over at Sips and Spoonfuls, the theme of which is stone fruit! I am also submitting it to this Thursday’s Bake with Bizzy! And to – Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.