How To Make Peach Upside Down Cake | Claire Saffitz Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour gives a lighter texture.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar adds moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can reduce calories.

Preheat the oven to 350°F (175°C).

Grease a 9-inch round cake pan with butter and add a piece of parchment paper to the bottom.

Slice the peaches into thin wedges without peeling them.

Zest a lemon to get about 2 teaspoons of zest and add it to the sugar for the cake.

Juice half of the lemon, which should yield about 2 tablespoons, and add it to the peaches.

Add 1/3 cup of demerara sugar to the peaches and gently toss to coat them without bruising.

Set the peach mixture aside to let it marinate for about 20 minutes.

In a saucepan over medium heat, add 1 and 1/4 cups of whole milk and bring it to a simmer.

Whisk in 1/2 cup of coarse ground cornmeal (polenta) slowly to prevent lumps from forming, cooking for about 1 minute until it reaches a porridge-like texture.

Remove the saucepan from heat and whisk in a little vanilla extract.

Transfer the polenta mixture to a separate bowl and let it cool.

Strain the marinated peaches to separate the liquid from the fruit, reserving the liquid.

Arrange the strained peach slices in the bottom of the prepared cake pan.

Pour the polenta mixture into a mixing bowl and add 10 tablespoons of unsalted butter, 3/4 cup of granulated sugar, 2 eggs, and a pinch of kosher salt.

Add baking powder and mix until combined.

Pour the cake batter over the arranged peaches in the pan.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens