Early Bird Farm Peach Polenta Upside Down Cake
A rustic and fruity cake made with white corn that is grown in Pleasant Grove, California.
- 5 1/2 ounces salted butter (softened)
- 1 cup raw sugar
- 1 1/4 pounds 3 medium ripe peaches (skins on, pitted, and cut into 3/4-inch wedges)
- 1 cup Early Bird Farm White Corn Polenta
- 3/4 cup Early Bird Farm Hard Red Winter Wheat Flour
- 1 tsp baking powder
- 2 tsp fresh lavender (chopped, or 1 1/2 teaspoons dried lavender)
- 1 1/4 tsp sea salt or mineral salt
- 3 large eggs
- 1/2 tsp pure vanilla extract
- 1/2 cup heavy cream
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts.
- Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes.
- Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
- Whisk Early Bird Farm White Corn Polenta, Early Bird Farm Hard Red Wheat Flour, baking powder, lavender, 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 additions.
- Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes.
- Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife 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 cool slightly before serving. Enjoy!