Peach Polenta Upside Down Cake with Bourbon Whipped Cream

Recipe by Catherine Pla

Serves 10

Peach Polenta Upside Down Cake with Bourbon Whipped Cream

• 3-4 peaches, peeled, pitted, and sliced

• Juice of 1⁄2 a lemon

• 1 c granulated sugar, divided

• 3⁄4 c all-purpose flour (you could also use a gluten free baking mix such as Bob’s Red Mill 1-to-1)

• 1⁄2 c cornmeal

• 1 t baking powder

• 1⁄2 t baking soda

• 1⁄4 salt

• 10 T unsalted butter, divided, at room temperature

• 2 eggs

• 1⁄2 c sour cream

• 1 t vanilla

Bourbon Whipped Cream

• 1 c heavy whipping cream

• 1 T bourbon

• 1 T confectioners’ sugar

Preheat oven to 350 degrees.

Dip peaches into boiling water to facilitate peeling. Peel, pit and slice the peaches into 1⁄8 ths and toss with lemon juice. Set aside.

Combine flour, cornmeal, baking powder, baking soda, and salt in a small bowl. Set aside.

Add 1⁄4 cup sugar to a 10” cast iron skillet. Cook over medium heat, stirring with a wooden spoon, until sugar melts and turns amber, about 8 minutes. Turn off the heat and add 2 tablespoons of butter. Stir. Carefully arrange peach slices in concentric circles over the caramel.

With a hand mixer or stand mixer, beat butter, remaining 3⁄4 cup sugar, and vanilla in a medium bowl until pale and thick. Continue to beat as you add the eggs one at a time. Add the flour mixture in 2 additions, stirring until combined. Scrape batter into the prepared pan and smooth over top the peaches. Bake for 35-45 minutes, until a skewer inserted into the middle comes out clean. Let cool for 10 minutes, then invert the cake onto a serving plate. If any peaches are displaced when you de-pan, gently glide them back into place with a paring knife.

Whip the heavy cream with the bourbon and confectioners’ sugar. Serve.