Cherry cornmeal upside-down cake from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sldoug on May 23, 2016

    I use a skillet for this recipe and it really, really doesn't look a thing like hers. My cherries are darker, more broken down, and form a solid mass over the bottom/top of the cake. That said, it's a tasty cake and a great way to use up the remaining cherries from the way too many cherries that you bought the first time they showed up in the grocery store this year.

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