Time 1h50m Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly. Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside. Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches. Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.
Time 50m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees F. In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt. In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean. To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.
Time 1h Yield 9 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches. Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Time 1h Yield 8 servings. Number Of Ingredients 10 Steps:
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Number Of Ingredients 11 Steps:
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 cornmeal, 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.
Yield Makes 1 ten-and-a-half-inch cake Number Of Ingredients 12 Steps:
Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside. Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated. In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears. Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.
More about “upside down peach cornbread cake recipes”
Time 1h10m Yield 10 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.
