Continuing to Enjoy Great Peaches – The Peach-Cornmeal Upside Down Cake

Today we were invited to my sister-in-laws and brother-in-law’s for lunch.  This gave me a great excuse to get into the kitchen and bake something yummy.  I have not had enough baking activity this Summer and I am more anxious than usual to get going.   I have been thinking about a nice peach cake for awhile now and being that I am still hoarding peaches, I went to work.

Here is what came out of the oven today:

THE PEACH-CORNMEAL UPSIDE DOWN CAKE– adapted from Huff Post Taste and Ruth Cosuineau

For the peaches:

2 tblsp unsalted butter, softened

1/3 cup light brown sugar

3 fresh, ripe peaches, peeled and cut into uniform 1/4″ slices

For the Cake:

1 cup all purpose flour

3/4 cup yellow, stone ground corn meal

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp freshly ground nutmeg

1 tsp vanilla extract

1 stick unsalted butter, softened

1 1/4 cups sugar

2 large eggs, room temp

1 cup non-fat plain yogurt

1/3 creme fraîche mixed with zest of 1/2 orange and 1/4 tsp vanilla extract (I had made this as a fruit topping last night and had it left over)

Directions:

Preheat oven to 350F (convection).  Thoroughly butter a 9″ round cake pan.  Place a circle of parchment in the bottom of the pan and butter the parchment.

Sprinkle the brown sugar all around the pan.  Place the peach slices in a circle and fill in the center as shown.  Set pan aside.

Sift together the flour, corn meal, baking powder, baking soda nutmeg and salt.  Set aside.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until well combined, light and fluffy, about 4 minutes.  Scrape down sides of bowl and beaters.   Add the eggs and vanilla and beat again until well combined.  Combine yogurt and creme fraîche mixture in a small bowl.

Add the flour mixture, alternating with the yogurt/creme fraiche, beginning with 1/3 flour, then 1/2 yogurt/cf, 1/3 flour, 1/2 yogurt/cr and 1/3 flour.  Mix just until the dry ingredients are incorporated.  Do not over beat.  Scrape down sides of bowl with a rubber spatula and mix in any remaining signs of the dry ingredients.  Spread batter evenly in the cake pan.  Bake for 45-55 minutes or until the cake is well browned, pulls away from sides and springs back when touched lightly in center.  Test with a toothpick to ensure cake is baked through.

Cool cake on a cooling rack for 10 minutes.  Invert onto a cake plate or a cake round and remove the parchment paper.  Serve warm or at room temp with a dollop of creme fraiche, a dusting of confectioner’s sugar or some berries.  Today we had it just plain.

Enjoy.  My husband had two pieces – I guess it was a success!  The rest, I am guessing will be eaten by Mike who is always a pleasure to bake for.