Upside-Down Cherry Cornmeal Cake

Directions

1In a small skillet, melt the butter with the agave and pomegranate molasses. Add the cherries. When combined, pour into an 8 x 8 inch baking pan.

2In a small bowl, stir together flour, cornmeal, salt, and baking powder. Set aside.

3In a mixer, combine the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, then the vanilla and buttermilk. Once you add the buttermilk, the wet mixture will curdle -- not to worry. Add the dry mixture and mix just until combined. Do not over-mix.

4Pour this combined wet-and-dry mixture over the cherry mixture.

5Bake the cake in a preheated, 375-degree oven for about 35 minutes, or until just baked through and a skewer inserted in the center comes out clean. Let cool for a few minutes, and then turn the cake upside down. Do not let the cake cool completely before releasing it, as the cherry mixture will become too sticky to release. When the cake is still warm, it will come out more easily.

6Serve with whipped cream or powdered sugar, if desired.