I have made this recipe before, but instead I made the cake separately, then topped the cake with macerated peaches (peaches soaked in lemon juice/sugar/mint) and homemade whipped cream. Today, I decided to change it up and use the same cake recipe, but this time make it a peach upside down cake complete with a buttery brown-sugary glazed peach bottom. It turned out great, came right out of the pan and was VERY hard to let cool before slicing. I definitely still made homemade whipped cream for the top! It is fun to play with the spices in this cake. You can substitute lavender or thyme instead of the nutmeg using the same measurements (½ tsp).
1 stick plus 3 TBS Unsalted Butter, softened
1 Cup Brown Sugar
3 medium ripe peaches, skins on, pitted, and sliced into wedges
1 Cup Yellow Cornmeal
¾ Cup Gluten Free AP Flour
1 tsp Baking Powder
1¼ tsp Sea Salt
1 tsp Vanilla
½ tsp Nutmeg
½ Cup Heavy Cream
- Preheat oven to 350 degrees.
- In a sauce pan, melt 3 TBS butter. Add in ¼ cup sugar and heat on low until combined.
- Poor butter and sugar mixture into the bottom of a baking pan so the whole bottom is coated. Evenly spread out the sliced peaches on top of the butter and sugar. Set aside.
- Whisk cornmeal, flour, baking powder, nutmeg, and salt in a medium bowl. Set aside
- In a stand mixture fitted with a paddle attachment, beat remaining stick of butter and ¾ cup brown sugar until lighter in color and fluffy.
- Add eggs one at a time, mixing until combined. Slowly pour in the cream and vanilla, mixing until combined.
- Add the flour mixture, half at a time, mixing on low until just combined and smooth.
- 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, about 20 minutes.
- Let cake cook and when ready, place a cutting board or large platter on top of the pan and flip over to invert the cake. Enjoy with a nice spoonful of fresh whipped cream!