Peach Upside-down Polenta CakeFrom greekgirrrl 8 years ago
- For the peach-polenta cake: shopping list
- 1/2 cup blanched almonds, peeled shopping list
- 1/4 cup granulated sugar shopping list
- 1/2 cup polenta or cornmeal shopping list
- 1 cup all-purpose flour shopping list
- 1 teaspoon kosher salt shopping list
- 8 tablespoons soft butter shopping list
- 1/2 cup granulated sugar shopping list
- 2 eggs shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 teaspoon peach schnapps (optional) shopping list
- 5 peaches, peeled, cut in half (we recommend Red Haven or Suncrest, both freestone varieties) shopping list
- For the peach syrup: shopping list
- 1/2 pound peaches, peeled, cut in half, and roughly chopped (approximately 2 peaches) shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup dry white wine shopping list
- 1/2 cup water shopping list
- 1 tablespoon peach schnapps (optional) shopping list
- 1 vanilla bean, split lengthwise, seeds scraped shopping list
How to make it
- 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.