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1
For the topping: Butter bottom and sides of 9 x 3-inch round cake pan.
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2
Melt 4 tbsp butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until mixture is foamy and pale, 3 to 4 minutes.
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3
Pour mixture into prepared cake pan; swirl pan to distribute evenly.
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4
Arrange fruit slices in concentric circles over topping; set aside.
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5
For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Whisk the flour, baking powder, cornmeal, and salt together in medium bowl; set aside.
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6
Cream butter in large bowl with electric mixer at medium speed.
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7
Gradually add 1 cup sugar; continue beating until light and fluffy, about 2 minutes.
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8
Beat in yolks and vanilla (scraping the sides of the bowl if necessary); reduce speed to low and add dry mixture and milk, alternately in three or four batches, beginning and ending with dry ingredients, until batter is just smooth.
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9
Beat egg whites in large bowl at low speed until frothy.
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10
Increase speed to medium-high; beat to soft peaks.
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11
Gradually add 2 tbsp sugar; continue to beat to stiff peaks.
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12
Fold one-quarter of beaten egg whites into batter with large rubber spatula to lighten.
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13
Fold in remaining whites until no white streaks remain.
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14
Gently pour batter into pan and spread evenly on top of fruit, being careful not to disperse fruit.
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15
Bake until top is golden and toothpick inserted into cake center (not fruit, which remains gooey) comes out clean, 60 to 65 minutes.
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16
Rest cake on rack for 2 minutes.
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17
Slide a paring knife around the edge of the cake to loosen it from the pan.
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18
Place a serving platter over the pan and hold tightly.
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19
Invert the cake onto the platter.
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20
Carefully remove the cake pan.
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21
If any fruit sticks to the pan bottom, remove and position on top of cake.
