Apricot-Cherry Upside-Down Cake | Saveur

Ingredients

• 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
• 1 1⁄4 cups sugar
• 5-6 medium fresh apricots (about 1 pound), halved and pitted
• 12 oz. fresh sweet cherries (such as Bing), stemmed, pitted, and halved
• 3⁄4 cup all-purpose flour
• 1⁄4 cup plus 2 tablespoons fine yellow cornmeal
• 1 tsp. baking powder
• 1⁄2 tsp. salt
• 1⁄4 cup almond paste (not marzipan), crumbled
• 3 large eggs, separated
• 1⁄4 tsp. pure vanilla extract
• 1⁄2 tsp. pure almond extract
• 1⁄2 cup milk