This cornmeal and ricotta upside down cake has a cheesecake-like consistency and can be made with whatever fruit your heart desires. It’s also helping to bake a difference with OXO Cookies for Kids’ Cancer. This is my fifth year making a dessert for the annual OXO Cookies for Kids’ Cancer fundraiser, and I look forward to working on this post every year. I adore OXO and their commitment to raising money for this cause. I’ve made cookies, muffins, cupcakes, and chocolate cookie bars. This year, I chose this ricotta and cornmeal cake from Elisabeth Prueitt’s Tartine All Day. I love ricotta in baked goods and use it frequently in muffins and pancakes, but this cake was unlike anything I’ve baked before. You might expect the texture to be similar to cornbread, but it’s actually much closer to cheesecake. The original recipe calls for oranges, but I couldn’t resist using plums since they’re one of my favorite fruits for baking. The cake is naturally gluten-free, made with a combination of cornmeal and almond flour. It’s also adaptable for any season. I’m already imagining it with cranberries in late fall and meyer lemons in the spring. I used OXO POP containers for this recipe, and they’ve helped keep my pantry organized for probably ten years now. I’ve got stacks of them filling my pantry. They were recently updated to be fully dishwasher safe, and I love them even more now. The new accessories that snap onto the underside of the lids, like the terracotta brown sugar keeper, make them more functional than ever. I wrote this post as part of my partnership with OXO. They provided me with a set of OXO POP Containers, but all opinions are my own. OXO is donating $100 to Cookies for Kids’ Cancer for each post, and I’m happy to partner with them for this wonderful cause.