Brown Butter Cornmeal Cake

Preparation

1. Step 1

   Set a small, deep pot over medium heat and add the butter. Heat until the melted butter begins to foam at the edges, about 5 minutes. Continue to cook, stirring consistently until the milk solids begin to turn golden brown, 2 to 4 minutes. Cook until the butter is deep brown in color and nutty, stirring constantly toward the end, 3 to 4 minutes. Set aside to cool slightly.

2. Step 2

   Add 2 cups turbinado sugar to a food processor or blender and pulse about 20 times (about 10 seconds per pulse) until the sugar is a fine powder. (You'll still notice some coarse bits, and that’s OK.) Set aside.

3. Step 3

   In a medium bowl, whisk to combine the cornmeal, cornstarch and 1 tablespoon kosher salt. Set aside.

4. Step 4

   In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, pour in the egg whites. Begin on medium speed and whip to soft peaks, 5 to 6 minutes. Sprinkle in all the turbinado sugar a tablespoon at a time, and mix until the egg whites are tinged a light brown, about 4 minutes. Once all the sugar is in, whip on medium-high speed to medium peaks, until glossy (like a Swiss meringue), 5 to 6 minutes. Turn off the mixer and scrape down the sides with a rubber spatula.

5. Step 5

   Switch to the paddle attachment of the mixer, and mix on a slightly lower speed, sprinkling in the dry ingredients until everything is just combined, about 3 minutes. Slowly stream in the warm butter and mix until the batter is smooth and cohesive, about 5 minutes. Mix until fluffy and creamy, another 5 minutes. Move the batter to an airtight container with a lid. Cover and refrigerate for at least 12 hours and up to 3 days to hydrate the batter.

6. Step 6

   To bake, heat the oven to 375 degrees. Line a sheet pan with parchment paper and take out a cooling rack.

7. Step 7

   Move the frozen cherries to a small bowl, and sprinkle with 2 tablespoons cornstarch and ¼ teaspoon salt. Toss together to fully coat the cherries.

8. Step 8

   Generously coat the base and sides of a 10- to 12-inch cast-iron or steel skillet that’s 2 inches deep with 1 tablespoon softened butter. Sprinkle 2 tablespoons turbinado sugar up and along the buttered sides. With the flat side of a small offset spatula, evenly spread the batter in the skillet. Top the surface with the prepared cherries and sprinkle the remaining 2 tablespoons turbinado sugar all over the top.

9. Step 9

   Bake until the cake edges are set and the cherries have sunk into the cake, about 30 minutes. The center should be soft but should reveal an imprint when touched with your fingertip. Rotate the pan and continue to cook until slightly puffed in the center, golden brown and edges are crisp and deep brown, another 6 to 10 minutes. A cake tester or tip of a knife inserted in the center should come out with a few crumbs or clean.

10. Step 10

    Remove cake from oven and allow it to cool slightly in the pan, about 10 minutes. Run an offset spatula along the skillet edge, place the parchment-lined sheet pan over the skillet, and flip cake onto the pan. Then, place the baking rack over the cake and flip the cake again onto the rack. Move to a cooling rack or large plate and peel off the parchment. Cool completely.

11. Step 11

    Serve wedges with a dollop of whipped cream or a scoop of ice cream. Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days.