Upside-Down Peach Cornbread Cake

Ingredients:

• 3/4 cup unsalted butter or ghee softened and divided

• 1/3 cup compliant brown sugar

• 1 teaspoon cinnamon

• 1 teaspoon kosher salt divided

• 2 large peaches peeled, pitted, and sliced 1/2-inch thick

• 1 cup whole grain cornmeal

• 3/4 cup cassava flour

• 1 teaspoon baking powder

• 3/4 cup compliant sugar

• 3 large eggs room temperature

• 3/4 cup whole milk or coconut milk room temperature

Utensils:

• 10-inch cast iron skillet

• mixing spatula

• offset spatula

• stand mixer with paddle attachment

• mixing bowl

• large serving platter

Instructions:

1. prepare ingredients

2. preheat the oven to 350°F

3. get a 10-inch cast iron skillet on the stove over medium heat and add 3 tbsp of butter

4. add 1/3 cup of brown sugar to the skillet

5. add 1 tsp of cinnamon to the skillet

6. add 1/2 tsp of salt to the skillet and cook while stirring for 5-10 minutes until the sugar is melted and begins to bubble

7. arrange the peach slices in the bottom of the skillet in a fanned out circle pattern then set aside

8. get a mixing bowl and add 1 cup of cornmeal

9. add 3/4 cup of cassava flour to the bowl

10. add 1 tsp of baking powder to the bowl and mix together to combine

11. in the bowl of a stand mixer add the remaining 9 tbsp of softened butter

12. add 3/4 cup of sugar to the bowl and place on the stand mixer fitted with the paddle attachment

13. beat together on high speed until it's light and fluffy

14. add 3 large eggs 1 at a time and be sure it's incorporated before adding another

15. turn the mixer to a low speed and add half of the dry ingredients and mix until incorporated

16. add half of the milk and mix until incorporated

17. add the remainder of the dry ingredients and mix until incorporated

18. and finally add the remainder of the milk and mix on medium speed until fully incorporated

19. use a mixing spatula to be sure everything is incorporated

20. drop the batter in large dollops all over the top of the peaches in the skillet

21. use an offset spatula to gently smooth out the batter to the edges making sure not to move the peaches around too much

22. place the skillet in the oven at 350°F for 40-45 minutes until the top is golden and a toothpick inserted into the center comes out clean

23. remove the cake from the oven and let it cool for 20 minutes

24. once the cake has cooled for 20 minutes, run a knife around the outside of the cake

25. carefully invert the cake onto a serving platter so the peaches are facing up and serve

When you are ready for serving, serve the cake warm with ice cream or whipped cream.