Peach Cornmeal Upside-Down Cake

Ingredients:

For the Topping:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed dark brown sugar
• 1 teaspoon pure vanilla extract
• 4 ripe peaches, peeled, pitted, and cut into wedges

For the Cake:

• 1 cup all-purpose flour
• 1/2 cup stone-ground yellow cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt  
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk

Instructions:

1. Prepare the Topping: Preheat your oven to 350°F (175°C). Melt unsalted butter in a 9-inch round cake pan. Sprinkle dark brown sugar and vanilla extract evenly over the melted butter. Arrange peach wedges on top.
2. Make the Cake Batter: In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk together melted unsalted butter, granulated sugar, eggs, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
3. Assemble and Bake: Pour the cake batter evenly over the peach-topped topping in the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips:

• For a more intense peach flavor, use slightly underripe peaches.
• To add a touch of spice, sprinkle a pinch of cinnamon or nutmeg over the peach topping before baking.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Enjoy your refined peach cornmeal upside-down cake!