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Old Fashioned Coffee Cake Thick Crumb Topping

Fresh Peach Upside-Down Cornmeal Cake

Peach Upside-Down Cornmeal Cake 

This is a great alternative to the traditional pineapple version, and a perfect recipe to try during peak peach season. I found this recipe in Cook’s Country magazine(Aug/Sep 2016) and they developed the cake recipe using a little toasted cornmeal which adds both flavor and texture to the dessert, and compliments the peaches perfectly. Serve warm with a little ice cream of a dollop or cream.

Download Fresh Peach Upside Down Cornmeal Cake recipe

Serves 8

½ cup (2 1/2 ounces) cornmeal

2 tablespoons unsalted butter, plus 6 tablespoons melted and cooled

⅓ cup (2 1/3 ounces) sugar, plus 3/4 cup (5 1/4 ounces)

½ teaspoon salt, plus a pinch

1-pound fresh peaches, peeled, halved, pitted, and cut into 3/4-inch wedges

1 cup (5 ounces) all-purpose flour

1 teaspoon baking powder

⅛ teaspoon baking soda

½ cup whole milk

2 teaspoons grated orange zest plus 1/4 cup juice

1 large egg plus 1 large yolk 

 

  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Toast cornmeal in oven safe 10-inch nonstick skillet over medium heat until fragrant, 2 to 3 minutes, stirring frequently. Transfer to large bowl and let cool slightly. Wipe skillet clean with paper towels.
  3. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add 1/3 cup sugar and pinch of salt and cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, 3 to 5 minutes. (Mixture may look broken but will come together.)
  4. Off heat, carefully arrange peaches cut side down in tight pinwheel around edge of skillet. Arrange remaining peaches in center of skillet. 
  5. Whisk flour, baking powder, baking soda, and 1/2 teaspoon salt into cornmeal.
  6. In separate bowl, whisk milk, orange zest and juice, egg and yolk, melted butter, and remaining 3/4 cup sugar until smooth. Stir milk mixture into flour mixture until just combined. Pour batter over peaches and spread into even layer.
  7. Bake until cake is golden brown and toothpick inserted in center comes out clean, 28 to 33 minutes, rotating skillet halfway through baking. Let cake cool in skillet on wire rack for 15 minutes. Run knife around edge of skillet to loosen cake. Place large, flat serving platter over skillet. Using potholders and holding platter tightly, invert skillet and platter together; lift off skillet (if any peaches stick to skillet, remove and position on top of cake). Let cake cool completely, about 1 hour. Serve.

 

Comments

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Charlie Chandra

I really want to thank you for this amazing article. Keep sharing and helping the community.

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