Claire Saffitz's Upside-Down Peach Polenta Cake

Ingredients

• 3-4 medium (about 1.25 lbs total) Ripe peaches (Unpeeled, thinly sliced into wedges)
• 1/3 cup Demerara sugar (For macerating peaches; can substitute granulated sugar)
• 1 medium Lemon (Zest and juice separated)
• 10 tablespoons (140g) Unsalted butter (Room temperature, plus extra for greasing pan)
• 3/4 cup (150g) Granulated sugar (For cake batter)
• 1 teaspoon Vanilla extract
• 1/2 cup (80g) Coarse ground cornmeal (polenta) (Not fine cornmeal; labeled as polenta)
• 3/4 teaspoon Kosher salt
• 1 1/2 teaspoons Baking powder
• 1 cup (125g) All-purpose flour
• 2 each Large eggs (Room temperature)
• 1 1/4 cups (300ml) Whole milk
• 1 sheet Parchment paper (To line cake pan)

Instructions

1. Prepare the Cake Pan

   Grease a 9-inch round cake pan (without a removable bottom) with butter. Line the bottom with a round of parchment paper.

   Time: PT5M

2. Macerate the Peaches

   Wash and thinly slice 3-4 ripe peaches (unpeeled) into wedges. Place in a bowl. Zest about 2 teaspoons of lemon and reserve zest for cake batter. Squeeze juice from half the lemon (about 2 Tbsp) over peaches. Add 1/3 cup Demerara sugar. Gently toss to coat. Let sit for 15-20 minutes to draw out juices.

   Time: PT20M

3. Cook the Polenta

   In a 2-quart saucier or saucepan, heat 1 1/4 cups whole milk over medium heat until just simmering. Gradually whisk in 1/2 cup coarse ground cornmeal (polenta), whisking constantly to prevent lumps. Cook for about 1-2 minutes until thick and porridgy. Remove from heat. Stir in 1 teaspoon vanilla extract. Transfer to a bowl and let cool to room temperature.

   Time: PT10M

   Temperature: Medium heat

4. Reduce Peach Syrup

   Strain macerated peaches over a fine mesh strainer, collecting juices in the saucier. Let peaches drain while you prepare the syrup. Simmer the peach juices over medium heat until reduced by more than half and thickened to a syrup (about 5-7 minutes). Pour syrup into the prepared cake pan, tilting to coat the bottom.

   Time: PT10M

   Temperature: Medium heat

5. Arrange Peaches in Pan

   Arrange the drained peach slices over the syrup in the cake pan in a decorative pattern (such as concentric circles or a rosette). Use all the fruit, filling in gaps as needed.

   Time: PT5M

6. Mix Dry Ingredients

   In a bowl or quart container, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt. Set aside.

   Time: PT2M

7. Cream Butter, Sugar, and Lemon Zest

   In the bowl of a stand mixer fitted with paddle attachment, combine 10 tablespoons room temperature unsalted butter and 3/4 cup granulated sugar (with reserved lemon zest). Rub zest into sugar with fingertips to release oils. Beat on medium speed until light and fluffy, about 3-4 minutes.

   Time: PT5M

8. Add Eggs

   Add 2 large eggs, one at a time, beating well after each addition on medium speed. Scrape down bowl as needed.

   Time: PT2M

9. Alternate Dry and Polenta Mixtures

   With mixer on low, add one-third of dry ingredients, then half of cooled polenta mixture, mixing just until incorporated. Repeat with half remaining dry, then remaining polenta, then final dry ingredients. Stop mixer as soon as flour disappears.

   Time: PT5M

10. Fold and Finish Batter

    Remove bowl from mixer. Use a rubber spatula to fold batter by hand, scraping bottom and sides to ensure even mixing. Look for any pockets of butter or flour and incorporate gently.

    Time: PT2M

11. Dollop and Smooth Batter

    Dollop batter evenly over arranged peaches in pan. Use an offset spatula to gently smooth into an even layer, taking care not to disturb the fruit pattern.

    Time: PT3M

12. Bake the Cake

    Bake cake at 350°F (middle rack) for 45-50 minutes, until top is golden brown, center is domed and springy, and a tester inserted in the center comes out clean.

    Time: PT45M

    Temperature: 350°F

13. Cool and Unmold

    Let cake cool in pan on a rack for 10 minutes. Run an offset spatula around the edge. Invert cake onto a wire rack: place rack over pan, grip both, and flip. Carefully lift off pan. Remove parchment if stuck to cake. Let cool completely before slicing.

    Time: PT15M

14. Serve

    Slice and serve at room temperature. Optional: top with whipped cream or vanilla ice cream.

    Time: PT1M

15. Cleanup

    Wash all bowls, mixer parts, saucepan, utensils, and wipe down counters. Soak pan if syrup is stuck. Dry and store equipment.

    Time: PT20M

Nutrition Facts

Calories

320

Protein

5g

Carbohydrates

48g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Ripe peaches: Nectarines, Plums, Apricots
• Instead of Demerara sugar: Granulated sugar, Turbinado sugar
• Instead of Lemon: Lime
• Instead of Unsalted butter: Salted butter (omit added salt)
• Instead of Granulated sugar: Caster sugar
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Coarse ground cornmeal (polenta): Medium-grind cornmeal
• Instead of Kosher salt: Sea salt
• Instead of All-purpose flour: Gluten-free all-purpose blend
• Instead of Large eggs: Flax eggs (for vegan)
• Instead of Whole milk: Oat milk, Soy milk

Equipment Needed

• 9-inch round cake pan (no removable bottom)
• 2-quart saucier or saucepan
• Stand mixer with paddle attachment (optional)
• Mixing bowls (at least 2)
• Whisk
• Rubber spatula
• Offset spatula (optional)
• Wire rack
• Fine mesh strainer
• Quart container or small bowl (for dry ingredients) (optional)
• Measuring cups and spoons
• Citrus zester or microplane (optional)
• Knife and cutting board

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use the best, ripest peaches you can find—this cake is all about the fruit.
• Leaving the skin on the peaches adds color and tartness.
• Dollop batter over fruit to keep your design intact.
• A little whipped cream or vanilla ice cream is a perfect pairing.
• Let the cake cool fully before slicing for cleanest pieces.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Bring to room temperature before serving.

Freezer: Not recommended; texture of fruit and cake may suffer.

Room temperature: Best served same day, but can be kept covered for up to 12 hours.

Make-Ahead Tips

• Cake is best the day it’s made, but you can bake it up to 1 day ahead and store at room temperature, covered.
• Peaches can be sliced and macerated up to 2 hours ahead; keep refrigerated if longer.