Thinking of what to bake while in Italy is never easy. The requests start to come trickling in on about day 3 from my sister-in-law that has a huge sweet tooth. I settled on this quick and painless peach and cornmeal upside-down cake for a couple reasons.
Mostly, because Teresa (my mother-in-law), had just bought 20 kilos of peaches for 10 Euros. That is a huge bargain in Italian standards and especially in American standards. She got peaches for 6 Euros a case. And these weren’t just any ol’ peaches. They were juicy and delightful.
There were lots of days filled with soccer games. We watched Italy make it even to the Euro 2012 finals. That was thrilling and I loved walking to the local bar to get a paper and here the soccer fans talk about their favorite players and how they predicted the final game would go.
We took some long car trips and we also took some short trips to Lake Como for a gelato. I had fun messing around with Instagram and of course, with my camera. These are all shots of Como. I’ll share some more photos in the next few weeks. And some more recipes.
Some cake notes: I made this cake in Italy in a regular non-stick pan. Today when I made it in Florida, I used my cast iron skillet. I just love my cast iron skillet. In Italy, I did use panna (heavy cream) and today I used lower-fat milk (I’m trying to lose some of the weight I gained there!). Both times the cake turned out delectable. You can choose the sort of cream you’d like. I think it would be even nice with almond milk in case you are dairy-free.
Peach and Cornmeal Upside-Down Cake
source: Martha Stewart
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1 cup sugar
3 medium ripe peaches (about 1 1/4 pounds), skins on, pitted, and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal or polenta
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons chopped fresh lavender, or 1 1/2 teaspoons dried lavender
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream