Cast-Iron Sweet-Corn & Peach Upside-Down Cake

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 6 tbsp unsalted butter
• 1/3 cup light brown sugar
• 3/4 cup fresh sweet corn kernels
• 2 large ripe peaches
• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 2/3 cup granulated sugar
• 1 large egg
• 3/4 cup buttermilk
• 1 tsp vanilla extract
• for serving vanilla ice cream or whipped cream

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over medium heat and melt half the butter.
2. 2Sprinkle the brown sugar evenly over the melted butter and let it bubble gently for about 1 minute until it smells caramelized.
3. 3Scatter the fresh corn kernels in an even layer over the caramel. Pit and slice the peaches into 1/2-inch wedges and arrange them in a single pretty layer on top of the corn; remove the skillet from heat.
4. 4In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt.
5. 5In a separate bowl cream the remaining softened butter with the granulated sugar until light. Beat in the egg, then the buttermilk and vanilla until smooth.
6. 6Add the dry ingredients to the wet and stir just until no flour streaks remain; the batter will be thick.
7. 7Dollop the batter over the peach-corn layer and gently spread it to the edges with a spatula, trying not to disturb the fruit.
8. 8Bake 28 to 34 minutes until the top is deep golden, the center springs back when lightly pressed, and a toothpick comes out clean.
9. 9Cool the skillet on a rack for exactly 10 minutes so the caramel sets slightly but is still pourable.
10. 10Run a knife the edge, invert a large plate over the skillet, and carefully flip. Lift the skillet away; if any fruit sticks, simply nestle it back into place.
11. 11Let the cake rest another 5 minutes so slices hold together, then cut into wedges.
12. 12Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream so the caramel sauce pools each piece.