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Cherry Cornmeal Upside-Down Cake

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Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided

1/4 cup (packed) dark brown sugar

2 teaspoons balsamic vinegar

3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)

1 1/4 cups all purpose flour

1/4 cup yellow cornmeal (preferably stone-ground medium grind)

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs, separated

3/4 teaspoon vanilla extract

1/2 cup whole milk

1/4 teaspoon cream of tartar

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