Ingredients: |
Ingredients: 5 1/2 ounces (1 stick and 3 T.) unsalted butter, softened
1 cup sugar
3 medium ripe peaches (about 1 1/4 lbs.) skins on, pitted, an cut into 3/4 inch wedges
1 cup coarse yellow cornmeal
3/4 cup flour
1 t. baking powder
2 t. chopped fresh lavender (optional)
1 t. coarse salt
3 large eggs
1/2 t. vanilla ( 1/2 t. almond extract is optional)
1/2 cup heavy cream or half & half
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Directions: |
Directions:Preheat oven to 350º. Melt 3 T. butter in a 10 inch cast-iron skillet over medium heat, using pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over the bottom of skillet and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in circle at edge of skillet on top of sugar. Arrange remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, about 10-12 minutes. Remove from heat. Whisk cornmeal, flour, bp, lavender, and slat 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, one 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 two additions. Drop large spoonfuls of batter over peaches, and spread evenly using a spatula. Bake until golden brown, about 20 to 22 minutes. Transfer skillet to a wire rack and let cool for 10 minutes. Run knife around the edges of the 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 cool before serving. |
This recipe for Martha Stewart's Peach and Cornmeal Upside-Down Cake is from