Grilled Peach Cornmeal Upside-Down Cake

Serves 8 · 25 min prep · 35 min cook

Ingredients

• 4 medium ripe peaches
• 6 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 2/3 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup neutral oil
• for serving whipped cream

Instructions

1. 1Preheat a gas or charcoal grill to medium (about 375°F) for indirect heat, or preheat the oven to 375°F if cooking indoors; have a 10-inch cast-iron skillet ready.
2. 2Halve and pit the peaches, then cut each half into 3 thick wedges.
3. 3Melt half the butter in the skillet over the grill (or stovetop); stir in the brown sugar until bubbling and caramel-like, about 1 minute.
4. 4Arrange the peach wedges in a snug single layer over the caramel, cut sides down; remove the skillet from direct heat.
5. 5In a bowl whisk the flour, cornmeal, granulated sugar, baking powder, and salt.
6. 6In another bowl whisk the eggs, milk, vanilla, oil, and remaining melted butter until smooth.
7. 7Pour the wet ingredients into the dry and stir just until a thick batter forms with no dry pockets.
8. 8Spoon the batter evenly over the peaches in the skillet, spreading gently to the edges without disturbing the fruit.
9. 9Place the skillet on the grill over indirect heat (or in the oven) and cook until the cake is golden, set, and a toothpick comes out clean, 30 to 35 minutes; rotate once halfway.
10. 10Cool the skillet 10 minutes, then run a knife the edge and carefully invert onto a serving plate so the glossy peaches sit on top.
11. 11Slice into wedges and serve warm with a dollop of whipped cream.