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Toasted Pecan & Peach Upside Down Cake

A deliciously rich and flavorful dessert that combines the sweet juiciness of peaches with the nutty crunch of toasted pecans, all atop a moist, buttery cake.

Ingredients:

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1 cup pecans

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1 cup stone-ground cornmeal

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2 1/2 cups all-purpose flour

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1 tbsp. baking powder

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2 1/4 cups dark brown sugar, divided

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1 ¾ cup whole milk

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1/2 cup canola oil

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1/4 cup dark rum or bourbon

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1 tsp. vanilla extract

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3 eggs

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1/2 cup unsalted butter (1 stick)

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Slices from 3 fresh peaches

Step 1:

Preheat oven to 350° F.

Step 2:

Place pecans in a 12-inch-deep, steep-sided cast-iron skillet in an even layer and bake for 8-10 minutes, stirring occasionally, until toasted. Remove from oven, let cool and finely chop.

Step 3:

In a large mixing bowl, combine cornmeal, flour, baking powder, 1½ cups brown sugar, and toasted pecans, whisking to break up any lumps. In a separate bowl or liquid measuring cup, combine milk, oil, rum, vanilla, and eggs, whisking to mix. Pour wet ingredients into dry, whisking until smooth. Set aside while you prepare the peaches.

Step 4:

Wipe out the skillet and place on stove top over medium-high heat. Add butter and ¾ cup brown sugar, stirring occasionally to caramelize, about 5-7 minutes (let the caramel become dark brown and just on the verge of burning). Carefully place peaches evenly in the pan and cook for 1 minute more. Remove from heat.

Step 5:

Pour batter into the skillet, smoothing the top with a spatula or the back of a wooden spoon. Place the skillet in the oven, with a baking pan on the rack beneath to catch any drips, and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean.

Step 6:

Remove skillet from oven and place on a wire rack. Let cake cool for 15 minutes before inverting onto a serving plate. Spoon any topping that remains in the pan over the cake. Serve warm with a scoop of vanilla ice cream.