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Claire Saffitz's Upside-Down Peach Polenta Cake
A moist, summery upside-down cake featuring ripe peaches, a syrupy fruit glaze, and a tender, porridgy polenta cake base. This recipe uses cooked polenta for extra moisture and texture, and is perfect for showcasing peak-season peaches. The cake is visually stunning, easy enough for home bakers, and fancy enough for entertaining.
IntermediateAmericanServes 8
Printable version with shopping checklist
Source Video
1h 25m
Prep
1h 5m
Cook
18m
Cleanup
2h 48m
Total
Cost Breakdown
Total cost:$10.40
Per serving:$1.30
Critical Success Points
- • Greasing and lining the pan with parchment to prevent sticking.
- • Macerating and reducing peach juices to avoid a soggy cake.
- • Cooking polenta only until thick and porridgy, not fully cooked.
- • Creaming butter and sugar thoroughly for a light cake.
- • Alternating dry and wet (polenta) ingredients without overmixing.
- • Baking until golden and a tester comes out clean.
- • Unmolding after 10 minutes—not sooner, not later.
Safety Warnings
- • Use caution when reducing syrup; hot sugar can burn.
- • Take care when flipping hot cake to avoid burns from steam or syrup.
- • Let cake cool slightly before unmolding to prevent breakage.
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