Peach Cornmeal Upside-Down Cake

Name: Peach Cornmeal Upside-Down Cake
Ingredients: 1/2 cup (2 1/2 ounces/71 grams), cornmeal; 2 tablespoons, unsalted butter, plus 6 tablespoons melted and cooled; 1/3 cup (2⅓ ounces/66 grams) plus ¾ cup (5¼ ounces/149 grams), sugar; 1 pound (454 grams), peaches 1 pound (454 grams) peach , peeled, halved, pitted, and cut into ¾-inch wedges, or 12 ounces (340 grams) frozen sliced peaches, thawed and drained; 1 cup (5 ounces/142 grams), all-purpose flour; 1 teaspoon, baking powder; 1/8 teaspoon, baking soda; 1/2 cup, whole milk; 2 teaspoons, grated orange zest plus ¼ cup juice; 1 , large egg plus 1 large yolk; , Salt

Desserts or Baked Goods
Fruit
Fruit Desserts

Appears in Cook's Country August/September 2016

Who knew that bright, juicy peaches and cozy, crunchy cornmeal would make such a great pair?

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 8

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

Why This Recipe Works

This is a members' feature.

Peach Cornmeal ­Upside-Down Cake

Why This Recipe Works

Peach Cornmeal Upside-Down Cake