I've been wanting to try this cake for ages. I loved the idea of peaches and cornmeal. I was wary of the caramel -- not because I don't like caramel, but because I never seem to have good luck with making it -- but I was willing to give it a go.

In the end, I think I was more excited by the making of the cake than the eating of it. TF loved it though, so that was gratifying.

Peach Cornmeal Upside-Down Cake

From Cook's Country August/September 2016

Ingredients

Caramel

• 2 Tbsp. unsalted butter
• 1/3 c. sugar
• 1/8 tsp. coarse sea salt

Cake

• 1/2 c. cornmeal
• 340g frozen sliced peaches (or 450g fresh peaches, peeled, pitted, and cut into wedges)
• 140g all-purpose flour
• 1 tsp. baking powder
• 1/8 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. whole (3.25%) milk
• 2 tsp. grated orange zest
• 1/4 c. orange juice
• 1 large egg
• 1 large egg yolk
• 3/4 c. sugar
• 6 Tbsp. unsalted butter, melted

Directions

1. Preheat oven to 180°C (350°F).
2. Lightly toast the cornmeal in a 25cm (10") skillet, stirring frequently, for 2-3 minutes. Transfer to a bowl and set aside.
3. Wipe out the skillet with a paper towel and melt the butter for the caramel over medium heat.
4. Add the sugar for the caramel along with the salt and cook, whisking constantly, until sugar is melted and smooth (3-5 minutes).¹
5. Remove from heat and carefully add the peach slices. Try to make a pinwheel pattern along the outside edge and then fill in the middle as you're able.
6. Whisk the flour into the cornmeal and sift in the baking powder and baking soda. Mix in the salt as well.
7. In a separate bowl, combine milk, orange jest, orange juice, egg, egg yolk, sugar, and melted butter and whisk until smooth.
8. Pour wet ingredients into dry and stir until just combined.
9. Pour batter over peaches and spread into an even layer.
10. Bake at 180°C (350°F) for 30-35 minutes.
11. Transfer entire skillet to wire rack to cool for 15 minutes.
12. After 15 minutes, place a serving platter over the skillet and, using potholders, invert the cake onto the serving platter.
13. Let cool for ~1 hour before serving.
14. Serve as is or topped with whipped cream.

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¹ It will go through a phase where it looks dry and crumbly and seems like something's gone horribly wrong; just keep going! Keep cooking and whisking and it'll eventually melt into a nice brown caramel. ^Back