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Peach Upside Down Polenta Cake
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Peach Upside Down Polenta Cake

Cornbread with a summer fruit topping is a great dessert to bring to the summer potluck!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Continental
Servings: 12


  • 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


  • 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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