1 1/4 cups sifted cake flour
6 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
Egg substitute for 2 eggs
1/4 tsp. lemon extract
1/2 cup soy milk
1 teaspoon vanilla extract
2 cups cherries, washed, pitted and halved
1/4 cup brown sugar
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch round cake pan. Sprinkle the bottom of the pan with the brown sugar, and scatter the cherries thickly over the top.
In a bowl, stir together the cake flour, cornmeal, baking powder, and salt.
In another bowl, whisk the oil and sugar together until well combined. Add the egg substitute (I used 2 T cornstarch mixed with water), whisking well. Add lemon extract.
Combine soy milk and vanilla. Add the dry ingredients in three batches, alternating with milk. Whisk just until blended, scraping down sides of bowl once or twice. Spread batter evenly in prepared pan over the cherries.
Bake until top is golden brown and firm to the touch, 35 to 40 minutes. Let cool in pan 20 minutes. Invert the cake onto a cake plate and let cool to room temperature before serving.