Peach Cornmeal Upside-Down Cake

Name: Peach Cornmeal Upside-Down Cake
Yield: Serves 8
Ingredients: 1/2 cup (2 1/2 ounces), cornmeal; 2 tablespoons, unsalted butter, plus 6 tablespoons melted and cooled; 1/3 cup (2⅓ ounces) plus ¾ cup (5¼ ounces), sugar; 1 pound, peaches, peeled, halved, pitted, and cut into ¾-inch wedges, or 12 ounces frozen sliced peaches, thawed and drained; 1 cup (5 ounces), all-purpose flour; 1 teaspoon, baking powder; 1/8 teaspoon, baking soda; 1/2 cup, whole milk; 2 teaspoons, grated orange zest plus ¼ cup juice; 1 , large egg plus 1 large yolk; , Salt

27 comments

Appears in Cook's Country August/September 2016

Desserts or Baked Goods

Fruit

Fruit Desserts

Who knew that bright, juicy peaches and cozy, crunchy cornmeal would make such a great pair?

SERVES8

WHY THIS RECIPE WORKS

Skillet upside-down cakes are simple affairs: Sauté the fruit, top the fruit with batter, and pop the skillet in the oven. If all goes well, the cake releases from the skillet to reveal beautifully caramelized fruit perched atop a rustic, n...

This is a members' feature.

Peach Cornmeal ­Upside-Down Cake

WHY THIS RECIPE WORKS

Peach Cornmeal Upside-Down Cake