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Peach and Cornmeal Upside-Down Cake - TastyPlanner.com
Chef: Jennifer starck
Recipe Source: Martha Stewart Living
5 1/2 oz unsalted butter, softened
1 c. sugar
3 med ripe peaches, skins on, cut into wedges
1 c. coarse yellow cornmeal
3/4 c. flour
1 t. baking powder
2 t. chopped fresh lavendar
1 1/4 t. salt
3 lg eggs
1/2 t. vanilla extract
1/2 c. heavy cream
Heat oven to 350. Melt 3 T butter in a 10" cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 c. sugar evenly over bottom of skillet, and cook until sugar starts to bublle and turn golden brown, about 3 minuts. Arange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the cetner to fill. REduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 mnutes. Remove from heat.
Whisk cornmeal, flour, baking powder, lavendar, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. REduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 addition.s
Drop large spoonfuls of batter over peaches, and spread evenly. Bake until golden brown, 20-22 minutes. Run aknife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cook slightly before serving.
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