Apricot-Cherry Upside-Down Cake | Saveur
Delightful apricot and cherry tart topped with a light almond-flavored batter, baked to perfection and perfect for dessert or special occasions.
Ingredients
- 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
- 1 <sup>1</sup>⁄<sub>4</sub> 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
- <sup>3</sup>⁄<sub>4</sub> cup all-purpose flour
- <sup>1</sup>⁄<sub>4</sub> cup plus 2 tablespoons fine yellow cornmeal
- 1 tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- <sup>1</sup>⁄<sub>4</sub> cup almond paste (not marzipan), crumbled
- 3 large eggs, separated
- <sup>1</sup>⁄<sub>4</sub> tsp. pure vanilla extract
- <sup>1</sup>⁄<sub>2</sub> tsp. pure almond extract
- <sup>1</sup>⁄<sub>2</sub> cup milk
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