Peach Cornbread Upside-Down Cake

caramelized peach slices on a southern cornbread cake.

Sweet sliced peaches are arranged in the bottom of a cake pan and topped with a sweet cornbread cake mixture. The peaches caramelize in the butter and brown sugar mixture and make for an elegant cake topping.

Course Dessert

Cuisine American, Southern

Prep Time 10

Cook Time 40

Servings

Calories 4227kcal

Author Kylie Mazon-Chambers

Ingredients

12 tablespoons unsalted butter, melted and divided
½ packed cup dark brown sugar
3 large ripe yellow peaches, pitted and sliced into ¼” thick slices
1 cup cornmeal
1 cups all-purpose flour
1 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon baking powder
2 large eggs, lightly beaten
1 cup buttermilk

US Customary - Metric

Instructions

Heat oven to 350ºF (180ºC).
Butter a 9-inch cake pan and cut a 9-inch circle of parchment paper and press it into the bottom of the pan. Drizzle 6 tablespoons of the butter (half) around the bottom of the pan and sprinkle with brown sugar. Arrange slices of peaches in the bottom of the pan.
In a large mixing bowl stir together the cornmeal, flour, sugar, salt and baking powder. In another medium mixing bowl whisk together the remaining butter, eggs and buttermilk. Use a wooden stone to mix the buttermilk mixture into the dry ingredients until just combined.
Spread the batter evenly over the peaches and bake until a knife inserted into the center comes out clean, about 40 minutes.
Let cool completely, about 20 minutes, then place a serving plate over the top of the pan and carefully flip the cake over. Wait one minute then remove the pan from the cake. Cut into slices and serve.

Notes

Arrange the peaches in overlapping circles before adding the batter. Not only does it create a beautiful presentation when the cake is inverted, but it also ensures every slice gets plenty of caramelized fruit.

Nutrition