Summer picnics are the ideal occasion for this upside-down cake, and the leftovers are a great breakfast.
Although we adore this grits dish, several viewers have complained that it came out gritty. Grits are not made equally! We changed the recipe to use white cornmeal because of this.
Raw materials:
Soft unsalted butter
Caramelized Peaches: 2/3 cup
sugar 1 tbsp
Light corn syrup 6
Whole allspice, optional
1 tbsp water 3 large ripe peaches (about 1 pound)
cake:
3/4 cup all-purpose flour
1/2 cup finely ground
White cornmeal 1/2 teaspoon
Baking powder 1/4 teaspoon
Baking powder 1/4 teaspoon
fine salt 1/2 cup unsalted butter (1 stick),
2/3 cup sugar, room temperature 2 large eggs,
1/2 cup sour cream, room temperature, in room temperature
Advice on services: Whipping cream or vanilla ice cream Directions Set an oven rack in the middle and preheat the oven to 350 degrees. To make caramelized peaches, put water, sugar, corn syrup, and spices in a medium pot. Stir until the sugar melts over medium heat. Turn the heat up to high and cook, stirring occasionally, until the mixture turns golden caramel, about 5 minutes. Transfer the caramel mixture into the ready-made pan and let it to cool.
Pit and halve the peaches, but discard the peel. Each half should yield three wedges. Place wedges in the pan in concentric circles. Place aside to make the cake batter. Cake: In a medium bowl, whisk together white cornmeal, baking powder, baking soda, and salt. In a large bowl, slowly mix together butter and sugar with a hand mixer. Raise the speed to high and beat for an additional five minutes, or until the butter is light and fluffy. One egg at a time, adding each one after the previous one has been fully combined. Add the dry ingredients in three batches, alternating with two batches of sour cream, beginning and ending with flour, while mixing on low speed. Turn the speed up to medium and stir just long enough to form a smooth dough. Smooth out the batter after pouring it over the peaches.
Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool for roughly twenty minutes in the tin on a rack.
To loosen the cake, run a knife around the pan's edge. Remove the parchment paper and carefully invert the cake onto the plate. If desired, top warm or room temperature with whipped cream or ice cream.
