Description
This Peach Upside-down Cornmeal Skillet Cake features a crispy edge with a soft interior, topped with gooey caramel and sweet, juicy peaches.
Ingredients
For the Peach Topping:
- 4 ripe but firm peaches, pitted and sliced
- 1/4 cup unsalted butter (57 g)
- 1/2 cup packed light brown sugar (100 g)
For the Cornmeal Cake Batter:
- 1 1/4 cups all-purpose flour (150 g)
- 1 cup fine or medium cornmeal (150 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, room temperature (113 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk (240 ml), room temperature
Instructions
Heat the oven to 350°F (175°C).
Use a 10-inch cast iron skillet. A 9-inch cake pan can also work, but the cake may need a few extra minutes in the oven.
Set the skillet over medium heat.
Add the 1/4 cup butter and let it melt.
Add the brown sugar and stir until the mixture is mostly combined.
The mixture may look grainy or slightly separated at this stage. That is fine; it will settle as the cake bakes.
Remove the skillet from the heat.
Arrange the peach slices over the butter and brown sugar mixture in an even layer.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Set aside.
In a large bowl, beat the 1/2 cup room-temperature butter with the granulated sugar until blended and slightly lightened.
Add the eggs one at a time, beating after each addition.
Beat in the vanilla extract.
Add about one-third of the dry ingredients and mix just until incorporated.
Add half of the buttermilk and mix again.
Repeat with another third of the dry ingredients, the remaining buttermilk, and then the final third of the dry ingredients.
Mix only until the batter comes together. Avoid overmixing once the flour has been added.
Spoon the batter over the peaches in the skillet.
Spread it to the edges with a spatula, taking care not to disturb the peach layer too much.
Bake for 35 to 40 minutes, or until the top is set and a tester inserted into the center comes out clean.
The cake should pull slightly from the sides of the skillet, and the center should spring back when touched.
Let the cake cool in the skillet for 10 to 15 minutes.
Run a thin knife around the edge of the skillet.
Place a large plate or serving platter over the skillet.
Using oven mitts, hold the skillet and plate firmly together and invert the cake in one motion.
Lift the skillet away.
If any peach slices stick to the pan, place them back on the cake.
Let the cake cool slightly before slicing.
Notes
- You can substitute other stone fruits or berries for the peaches.
- If using a 9-inch cake pan instead of a skillet, you may need to increase the baking time slightly.
- Let the cake cool significantly in the pan before flipping to ensure the fruit and caramel layer stays intact.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 240
- Fat: 10
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
- Cholesterol: 55