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1
Preheat oven to 350F.
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2
Butter sides of 9-inch-diameter cake pan with 2-inch-high sides.
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3
Melt 1/4 cup butter in same pan set over low heat.
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4
Add brown sugar; whisk until well blended, about 2 minutes.
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5
Remove from heat.
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6
Spread mixture over bottom of pan.
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7
Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere.
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8
Set aside.
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9
Mix flour, baking powder and salt in medium bowl.
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10
Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy.
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11
Mix in egg yolks 1 at a time, beating well after each addition.
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12
Beat in 1 teaspoon vanilla.
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13
Mix in dry ingredients alternately with milk.
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14
Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry.
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15
Stir 1/4 of whites into cake batter to lighten.
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16
Using rubber spatula, gently fold remaining whites into batter.
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17
Spoon batter atop cherries in pan.
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18
Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes.
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19
Cool cake in pan on rack 15 minutes.
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20
Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.
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21
Run small knife around edges of pan to loosen cake.
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22
Place platter over cake and invert onto platter.
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23
Let stand 5 minutes.
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24
Remove pan.
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25
Serve cake warm or at room temperature with whipped cream.
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26
(Cake and whipped cream can be made 6 hours ahead.
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27
Cover cake and let stand at room temperature.
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28
Cover and chill whipped cream.)
