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Peach Upside-down Cornmeal Cake
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Provided By:
Ruth Cousineau

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    • Upside-down cakes are fun and frozen peaches are a great pick-me-up in the winter when you've tired of apples and pears. By substituting some cornmeal for cake flour, you change the yogurt cake into the perfect cake to have for brunch with a dollop of sour cream or yogurt.

    Ingredients

    Serves:

      • FOR PEACHES:
      • 2 tablespoons unsalted butter, softened
      • 1/3 cup packed light brown sugar
      • 1 (16-ounce) package frozen peaches, thawed
      • FOR CAKE:
      • 1 cup cake flour (sift before measuring)
      • 3/4 cup cornmeal, preferably stone-ground
      • 1 1/2 teaspoons baking powder
      • 1/4 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 stick unsalted butter, softened
      • 1 1/4 cups sugar
      • 2 large eggs, warmed in shell in hot water 5 minutes
      • 1 1/3 cups low-fat vanilla yogurt

    Directions

    Prepare peaches: Preheat oven to 350°F with rack in middle. Spread 2 Tbsp butter on bottom of a 10-inch round casserole or ovenproof skillet, preferably cast-iron and evenly spread with brown sugar. Arrange peaches on top.

    Make cake: Sift together flour, cornmeal, baking powder and soda, and salt. Beat butter, sugar, and eggs with an electric mix on medium speed until pale and creamy, 3 to 5 minutes.

    Add flour mixture in 3 batches alternating with yogurt just until blended, scraping down side of bowl as needed. Spread batter evenly over peaches.

    Bake until cake is golden and tests dry when a wooden pick is inserted into center, 50 to 60 minutes. Cool in pan 20 minutes, then invert onto a plate and serve warm.

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    1 Comment

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    Anita

    Try editing with some attention: -gournd. Looks way too sweet for me. It's almost summer now - is there a version with less sugar and fresh peaches?

    June 13 2010 at 7:54 PM Report abuse rate up rate down Reply

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