Cherry Pecan Upside-Down Cake With Balsamic Glaze

• 1/2 cup unsalted butter
• 1/2 cup dark brown sugar
• 1/2 cup balsamic vinegar
• 3 cups fresh cherries, stemmed and pitted
• 1/2 cup coarsely chopped pecans
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 2 large cage-free eggs
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon vanilla extract
• 1 1/2 cups cornmeal
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk

1. In a small saucepan, melt 1/2 cup of butter. Stir in 1/2 cup dark brown sugar, and balsamic vinegar. Spread in the bottom of an 9- or 10-inch baking dish or oven-proof skillet with sides that are at least 2 inches tall. Arrange cherries in a single layer over sugar mixture. Sprinkle with pecans and set aside.
2. In a mixing bowl, cream brown sugar and remaining butter. Beat in eggs, rosemary, and vanilla. Combine the cornmeal, baking powder, and salt. Add alternately to batter with buttermilk, mixing well, after each addition. Carefully pour over the cherry pecan mixture.
3. Bake 350F for 30 min for skillet for 45 to 55 minutes for baking pan, or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately invert cake onto a serving platter. Set aside to let cool for about 15 minutes.

unsalted butter, brown sugar, balsamic vinegar, fresh cherries, pecans, brown sugar, unsalted butter, eggs, rosemary, vanilla, cornmeal, baking powder, salt, buttermilk

Taken from food52.com/recipes/5319-cherry-pecan-upside-down-cake-with-balsamic-glaze (may not work)