Every year, as the end of summer draws near, I always start feeling that innate desire to bake.  I love baking, but there’s something about the end of the summer, probably more importantly the coming of fall, that stirs up that part of me that longs for the cooler days, the brisk nights, the crispy air, the bold colors, and yes, the smell of baking in the air!  I found a recipe this week that I decided to try out and it was fabulous! Nothing beats a tasty, end of summer dessert that is made with fresh peaches from the local orchard!  So here it is… My Peach and Cornmeal Upside-Down Cake!  Enjoy!

Peach and Cornmeal Upside-Down Cake

5 1/2 ounces (1 stick plus 3 Tablespoons) unsalted butter, softened
1 cup sugar
3 medium ripe peaches, skins on, pitted, and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup light cream

1.  Preheat oven to 350 degrees.  Melt 3 tablespoons butter in a 10 inch iron (or ovenproof) skillet over medium heat, using a pastry brush to coat sides with butter as it melts.  Sprinkle 1/4 cup sugar evenly over bottom of skillet and cook until sugar starts to bubble and turn golden brown, about 3 minutes.  Arrange peaches in a circle at edge of skillet on top of sugar.  Arrange the remaining wedges in the center to fill.  Reduce heat to low and cook until juices are bubbling and peaches begin to soften, 10-12 minutes.  Remove from heat.

2.  Whisk cornmeal, flour, baking powder, and salt in medium bowl.  Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed until pale and fluffy, about 3 minutes.  Reduce speed to medium.  Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.  Mix in vanilla and cream.  Reduce speed to low and beat in cornmeal mixture in 2 additions.

3.  Drop large spoonfuls of batter over peaches and spread evenly using an offset spatula.  Bake until golden brown and a tester inserted in the center comes out clean, 20-22 minutes.  Transfer skillet to a wire rack and let stand for 10 minutes.  Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board or large plate.  Tap bottom of skillet to release peaches, and carefully remove skillet.  Reposition peach slices on top of cake if needed.  Let cool slightly before serving.

4.  ENJOY!!!