Step 1: Prepare the Cherry Topping

1. Heat oven to 350°F
2. Butter the sides of your 9-inch cake pan
3. Place pan on stove over low heat
4. Melt 1/4 cup butter directly in the pan
5. Add brown sugar and stir until well mixed
6. Spread mixture evenly over bottom of pan
7. Remove from heat
8. Arrange cherry halves cut-side down on top
9. Press cherries gently to make them stick

Step 2: Prepare Dry Ingredients

1. In a medium bowl, mix together:
   • Flour
   • Baking powder
   • Salt
2. Set aside

Step 3: Make the Cake Batter

1. In a large bowl, beat together sugar and soft butter with mixer
2. Continue beating for 5 minutes until light and fluffy
3. Add egg yolks one at a time, mixing well after each addition
4. Add vanilla and mix
5. Pour in warm milk and mix on low speed
6. Add flour mixture and continue mixing on low until just combined

Step 4: Prepare and Fold in Egg Whites

1. In a clean bowl, beat egg whites with cream of tartar
2. Beat until stiff but not dry
3. Gently fold egg whites into cake batter in two additions
4. Be careful not to overmix and deflate the batter

Step 5: Assemble and Bake

1. Pour batter over cherries in prepared pan
2. Smooth top with spatula
3. Bake for 55 minutes

Step 6: Cool and Invert

1. Cool in pan for 10 minutes
2. Run knife around edges to loosen cake
3. Place serving plate on top of pan
4. Quickly flip the entire assembly over
5. Let sit for 5 minutes before removing pan