Cherry pecan upside-down cake with balsamic glaze
Cakes
When flipped over out of the pan-WOW! The cherries, balsamic vinegar, and dark brown sugar caramelize into a decadent syrup with an almost chocolatey flavor. I like to let it set for a few minutes, so the cherry juices and balsamic glaze can permeate the cake. The sugary syrup coats the crunchy pecans making them taste like candied pecans. The cornmeal adds the texture of a corn muffin is but richer and sweeter with a subtle herbal aroma of fresh rosemary. The buttermilk infuses the cornmeal cake with moistness and a tantalizing flavor. Baking the cake in an oven-proof skillet gives it a very moist inside with a crisp, crunchy outside.
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