1-Preheat the oven to 350°F and butter a 9-inch cake pan with 2-inch tall sides to get ready for the magic.

2-Melt 4 tablespoons of unsalted butter in the pan over low heat, then stir in 3/4 cup packed light brown sugar and spread it evenly on the bottom.

3-Arrange the 2 cups of pitted and halved fresh cherries cut-side down on the butter and sugar mixture, pressing them lightly into place.

4-In a medium bowl, combine 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt; set this aside for the batter base.

5-In a large bowl, beat 1 cup sugar and 1/2 cup softened unsalted butter with an electric mixer until light and fluffy, which takes about 5 minutes.

6-Add the 2 separated egg yolks one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.

7-Mix in 1/2 cup lukewarm whole milk on medium-low speed, followed by the flour mixture on low speed until just combined.

8-In a separate clean bowl, beat the 2 egg whites with 1/4 teaspoon cream of tartar until stiff but not dry, then fold them gently into the batter in two additions.

9-Pour the batter over the cherry topping in the pan, smooth the surface, and bake for 55 minutes or until done.

10-Cool the cake in the pan for 10 minutes, loosen the edges with a knife, invert it onto a serving platter, and let it stand for 5 minutes before serving.