This stunning cake features juicy summer peaches with bold flavour additions from freshly cracked pepper and cardamom. Cornmeal adds a crunchy texture and sweet flavour.
Peach Upside Down Cake
1/2 cup (113g) butter, room temp
1 1/4 lb peaches, (approx 6 medium) firm but ripe and sliced into 1/4 inch wedges
1 1/4 cup (250g) sugar
2 tsp lemon juice
1 1/4 tsp salt
1 1/2 cups (180g) Flourist Organic Whole Grain Rye Flour
1/3 cup (60g) finely ground cornmeal
2 tsp baking powder
1/4 tsp ground cardamom
1/2 tsp freshly cracked black pepper
3/4 cup whole milk
2 eggs
Preheat oven to 350°F. Grease a rectangle 9x13-inch pan with softened butter or vegetable oil.
In large bowl, toss peach slices with 1/4 cup sugar, lemon juice and 1/4 tsp salt. Place the peach slices in a single layer in the bottom of the pan.
In large bowl whisk together flour, cornmeal, baking powder, remaining 1 tsp salt, cardamom and freshly cracked black pepper.
In the bowl of a standing mixer or with handheld beaters, cream butter and 1 cup sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Scrape the bottom of the bowl with a rubber spatula.
Mix in dry ingredients in two stages, alternating with whole milk and beat until batter is smooth. Spread batter evenly on top of peaches.
Bake until golden and a cake tester comes out clean, approx 45-55 minutes. Let cool 30 minutes and then run a knife along the edges of the cake and invert onto a serving platter. Let cool fully before serving.
