Guest Post: Peach Cornmeal Lavender Upside-Down Cake

Our very own gourmet baker, Sabra is here with another stunning guest post. Though fall has officially arrived, there should still be some tasty peaches hanging around, at least in the north. Bake this and pretend it's still summer.


Despite my frequent forays into the world of savory cooking, I always seem to come back to baking desserts. I can’t help myself! If you have been unimpressed by pineapple upside-down cakes in the past, this cake is in an entirely new category. The peaches create a pretty golden pink topping, and the cornmeal provides an interesting texture. The herbal taste of lavender
complements the peaches nicely and will keep everyone guessing about this somewhat surprising ingredient. (Aside: The first time I made this recipe, I was determined to use fresh lavender, which I had a difficult time finding. I ended up borrowing some from a neighbor’s yard). This cake is best made in the middle of summer when the peaches are ripe, and should be served with
vanilla ice cream, if possible. The recipe comes from Martha, whom I have learned to trust completely when it comes to baking desserts. Enjoy!

Peach Cornmeal Lavender Upside-Down Cake

1 stick plus 3 TBS unsalted butter, softened
1 cup sugar
3 medium ripe peaches, cut into wedges with the skins on
1 cup coarse cornmeal or polenta
¾ cup flour
1 tsp baking powder
2 tsp chopped fresh lavender or 1 ½ tsp dried (I’ve made this cake with both and it’s delicious
either way)
1 ¼ tsp coarse salt
3 large eggs
½ tsp vanilla
½ cup heavy cream

Preheat the oven to 350 degrees. Melt 3 tablespoons of butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat the sides with butter as it melts. (Note: using a well-seasoned cast-iron skillet is a must! Otherwise the cake will stick when you try to invert it). Sprinkle ¼ cup sugar evenly over the bottom of the skillet, and cook until the sugar starts to bubble and turn golden brown, about 3 minutes. Arrange the peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce the heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.

Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat the remaining stick of butter and ¾ cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the vanilla and cream. Reduce the speed to low, and beat in the cornmeal mixture in 2 portions.

Drop large spoonfuls of batter over the peaches, and spread evenly using a spatula or the back of a wooden spoon. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer the skillet to a wire rack, and let it stand for 10 minutes. Run a knife or spatula around edge of cake. Next is the inversion of the cake; this part can be tricky. The easiest way to invert the cake is to invert a platter or plate on top of the cake and hold it in place.

Then turn over until the cake is right side up and you can set it down. Tap the bottom of the skillet to release the peaches, and carefully remove skillet. Replace any peach slices on the top of the cake, if needed. Let cool slightly before serving.