In a small saucepan add the 6 tablespoons of butter and cook over medium heat, whisking frequently, until the butter darkens to a nutty brown and the solids drop to the bottom of the pan, about 6-8 minutes. Remove from the heat and set aside to cool slightly.
In a medium sized mixing bowl, combine the eggs, granulated sugar and cooled browned butter. Whisk until smooth. Then add the whole milk, vanilla and brandy (optional). Whisk just to combine.
In a separate medium sized bowl, combine the Gluten Free 1-to-1 Flour, almond flour, salt and cardamom. Whisk to combine ingredients. Pour the milk mixture into the dry and whisk until smooth and there are no lumps.
Preheat your oven to 400°F. Heavily butter the edges and bottom of your cast iron pan or round cake pan. Line the bottom of the pan evenly with the pitted cherries.
Pour batter directly over fruit, then bake on the middle rack of the oven until golden brown and almost set in the center. (It's okay if there is a slight jiggle, like Jell-O, in the center), about 35-40 minutes.
Cool for 10 minutes before serving. Dust with powdered sugar and a dollop of fresh whipped cream, or serve with a scoop of your favorite ice cream.
