Peach Upside Down Polenta Cake
Cornbread with a summer fruit topping is a great dessert to bring to the summer potluck!
Servings: 12
Ingredients
- 3 peaches cut into large wedges
- 1 cup instant polenta
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon dried rose crushed in a coffee/spice grinder
- 1 stick unsalted butter softened + 3 tablespoons
- 1 cup sugar
- 1/4 cup vanilla sugar This is one of my stock pantry items. In a food processor, combine 4 cups sugar with 2 vanilla beans that have been split and scraped and process well until all the vanilla pieces and scrapings are quite fine.
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup minus 2 tablespoons evaporated milk
- edible flowers optional garnish
- fresh peach slices garnish
Instructions
- Preheat oven to 350 F.
- In a bowl, combine polenta, flour, baking powder, salt and rose. Mix to combine.
- In a mixer, cream butter and 1 cup of the sugar together. Add eggs one a time, mixing well after each egg. Add vanilla and milk.
- Add polenta mix in two additions.
- In a 10-inch cast iron skillet, melt 3 tablespoons of the butter. Using a pastry brush, brush the butter up the sides of the pan and around to coat well.
- Sprinkle 1/4 cup sugar evenly on top and when the sugar starts to bubble, arrange peach slices on top starting on the outside into a cylindrical pattern.
- Lower flame to medium low and cook for 10 minutes, until peaches soften.
- Place batter on top and spread evenly.
- Bake 20-25 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes.
- Invert onto a plate, tapping the bottom of the skillet before removing it.
- Garnish with edible flowers, if desired and fresh peach slices.
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