Peach Polenta Upside-Down Cake (With Vegan Option)

It's almost the end of peach season down south, but I couldn't let it pass without making this cake one last time. Whenever I try to explain this dessert to people, I usually get some pretty odd reactions, as if the idea of a cake/cornbread was a little too far fetched. Luckily, the people who have tried it, have loved it, so give it a try and make up your own mind...I'm sure you'll love it too!

The original recipe called for loads of butter, sugar, and cream. I've lightened it up and adapted it to be gluten free and I've offered a vegan option. I have made it following the vegan substitutions several times and it is superb!

Peach Polenta Upside-Down Cake (Vegan Option)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total time: 50 minutes

Serves 8

Ingredients:

• 2/3 cup butter or apple sauce 
• 1/4 cup and 1/2 cup sugar
• 3-4 medium ripe peaches, skin on, pitted, and cut into 3/4" wedges
• 1 cup polenta or coarse yellow cornmeal
• 3/4 cup gluten free flour blend or all purpose flour(Bob's gluten-free, or your preferred blend, I used 1/2 cup white rice, 1/8 cup brown rice, and 1/8 cup tapioca starch) 
• 1 1/2 tsp baking powder
• 1 1/4 tsp salt (I prefer kosher for this recipe)
• 3 eggs or flax eggs (3 Tbs flax and 6 Tbs water, mix together and let rest 10 minutes)
• 1/2 tsp vanilla extract
• 1/2 cup almond milk, or milk of your choice

Instructions:

1. Preheat the oven to 350 F. Melt 3 Tbs of the butter, or heat 3 Tbs apple sauce in a 10" iron-skillet over medium heat, making sure to brush it up the sides of the pan. Sprinkle 1/4 cup suger evenly across the bottom of the skillet and cook until the sugar starts to turn a golden brown, about 3 minutes. Arrange the peaches around the outside of the skillet, then fill in the center of the skillet with the remaining slices. Reduce the heat to medium-low, and continue to cook until the juices are bubbling and the peaches begin to soften 10-12 minutes. Remove the pan from the heat.
2. While the peaches are cooking, combine the polenta, flours, baking powder, and salt in a bowl. Beat the remaining 8 Tbs butter or apple sauce and 1/2 cup sugar for 3 minutes. Add the eggs, scrape the bowl down, then mix in the vanilla and milk. Add the flour mixture to the bowl and mix until just combined. 
3. Drizzle the batter over the peaches and smooth out the top with your spatula. Bake until golden, and a tester inserted into the middle of the cake comes out clean 30 minutes. Let the skillet cool for 10 minutes, then run a knife around the edge of the pan. Quickly invert the pan onto a plate or cutting board and tap the bottom of the skillet to loosen the cake and peaches. Lift the skillet and reposition any renegade peaches. Cool slightly before serving. 

Adapted from Martha Stewart