Recipe

Peach Upside-down Polenta Cake Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago July and August are peak months for fresh peaches. The fruit is extremely perishable, so buy only the amount you intend to use or eat within a few days. Choose peaches that are firm to the touch, but whose flesh yields with gentle pressure. The fruit... More Prep:60m Cook:40m Servings:10	Greekgirrrl
	beautiful cake tart summer

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Ingredients

For the peach-polenta cake:

1/2 cup blanched almonds, peeled

1/4 cup granulated sugar

1/2 cup polenta or cornmeal

1 cup all-purpose flour

1 teaspoon kosher salt

8 tablespoons soft butter

1/2 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon peach schnapps (optional)

5 peaches, peeled, cut in half (we recommend Red Haven or Suncrest, both freestone varieties)

For the peach syrup:

1/2 pound peaches, peeled, cut in half, and roughly chopped (approximately 2 peaches)

1 cup granulated sugar

1/2 cup dry white wine

1/2 cup water

1 tablespoon peach schnapps (optional)

1 vanilla bean, split lengthwise, seeds scraped

Directions

For the peach-polenta cake: Preheat oven to 350°F.

Place almonds and sugar in a food processor and pulse until they are finely ground. In a medium-sized bowl, combine the almond-sugar mixture, polenta, flour, and salt. Place the butter and sugar in a bowl of an electric mixer. Beat with a paddle using a medium speed, until the butter is creamy and smooth. Add the eggs, one at a time, until fully incorporated. Add the vanilla extract and peach schnapps (if using). Turn the mixer to low and add the dry ingredients a little at a time.

Cut the peach halves into 1/4-inch wedges. In the bottom of a 9-inch springform pan, arrange the peaches in concentric circles, starting in the center of the pan, forming a spiral pattern. Spoon the batter over the peaches. Bake for 30 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Remove the sides from the pan and allow the cake to cool on a rack.

For the peach syrup: In a small stainless steel saucepan, combine the peaches, sugar, wine, water, peach schnapps (if using), and vanilla bean and seeds. Set over low to medium heat and simmer, stirring occasionally, until the mixture is slightly syrupy, about 6 to 8 minutes. Remove from heat. Allow syrup to cool to room temperature. Cover and refrigerate until cold, at least 2 hours or overnight.

Remove the vanilla bean pieces from the syrup. Place syrup in a blender or food processor and purée until smooth.

To serve: Turn cake over onto a serving plate and remove the bottom of the pan. Cut into 6 to 8 wedges and serve with peach-vanilla syrup.

Variations: In place of the peaches, substitute other stone fruit such as plums, apricots, or substitute tree fruit such as apples, figs, or pears. Make sure the fruit is thinly sliced so that it will be cooked through when the cake is baked.

Beverage pairing: A slightly sweet dessert wine (like a muscat) with peach overtones will put you over the top.

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Comments

beelzebufo 1 year, 9 months ago said:
Excellent..I will recommend this to my wife to serve at her restaurant.

jett2whit 1 year, 9 months ago said:
Oh yummy! Last year in September my daughter and I went with a group to the Lane Packing Co. in Fort Valley, GA ... they have all kinds of peachy things. We love peaches. This sounds so good. Jett

capedread 1 year, 6 months ago said:
Dear God I love polenta........

floydc 1 year, 5 months ago said:
This looks awsome!

turtle66 1 year, 5 months ago said:
Very nice im saving this one TY.

cookinglikecrazy 1 year, 5 months ago said:
Peaches are so summer!

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