peach cornmeal upside down cake

So, cooler weather means baking!  And it felt so satisfying to crank up the oven and not worry about scorching inside my kitchen.  Plus my favorite fruit is in season so I was doubly excited to bake with these beauties.  This was a great rustic dessert that would be perfect for friends or just your family.

Peach Cornmeal Upside Down Cake - adapted from Martha Stewart
serves 8

5 1/2 ounces (1/2 cup plus 3 tablespoons) unsalted butter, softened
1 cup sugar
3 medium ripe peaches, peeled, pitted and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal
3/4 cup all purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

1.  Preheat oven to 350 degrees.  Melt 3 tablespoons of butter in a 10-inch cast-iron skillet over medium heat.  With a pastry brush, coat the side with butter as it melts.  Sprinkle in 1/4 cup sugar evenly over bottom of skillet and cook until the sugar starts to bubble and turn golden brown, about 3 minutes.  Place the peaches in a circle at the edge of skillet, on top of the bubbling sugar.  With the remaining wedges of peaches, fill in the centre.  Reduce the heat to low and cook until the juices are bubbling and the peaches begin to soften, 10 to 12 minutes.  Remove from heat.

2.  While the peaches are cooking, whisk cornmeal, flour, baking powder and salt in a medium bowl.  With a mixer on high speed, beat in the remaining 1/2 cup butter and 3/4 cup sugar until pale and fluffy, about 3 minutes.  Reduce speed to medium.  Add the eggs, 1 at a time, beating well after each addition.  Scrap down the sides of the bowl after each egg.  Mix in the vanilla and cream.  On low speed, beat in the cornmeal mixture in 2 additions.

3.  Drop large spoonfuls of batter over the peaches and carefully spread the batter evenly using an offset spatula.  Bake until golden brown and a tester inserted in the center comes out clean, about 20 to 22 minutes. Transfer the skillet to a wire rack and let stand for 10 minutes.  Run a knife around the edge of the cake and quickly invert the cake onto a cutting board.  Tap the bottom of the skillet to release any peaches.  Carefully remove the skillet.  Reposition peach slices on top of the cake.   Let cool slightly before serving.