Peach & Corn Upside-Down Cake

A summer twist on the classic upside-down cake

Looking for a summer twist on a classic cake? Try this peach and corn upside-down cake!

The caramelized peaches form a delicious topping that perfectly complements the sweet corn cake. With juicy peaches on top and a moist corn cake underneath, it’s the perfect treat for any summer occasion.

Feel free to use normal milk over homemade corn milk. However, I think the corn milk adds more tenderness and subtle savouriness to the cake, balancing everything out. Plus, this recipe gives you leftover corn milk so you can use it for other desserts too!

Makes 1 cake

Ingredients

Corn Milk

• 1 medium-sized ear of corn, cooked (baked/grilled/boiled)

• 230g whole milk

Topping

• 5 medium-sized peaches

• 100g light brown sugar

• 3 tablespoons unsalted butter

• 1 tablespoon water

• Pinch of fine salt

Cake

Dry

• 155g all-purpose flour

• 50g yellow cornmeal

• ½ teaspoon baking soda

• 2 teaspoons baking powder

• ¾ teaspoon fine salt

Wet

• 165g white granulated sugar

• 2 large eggs

• 113g vegetable oil

• 1 teaspoon vanilla extract

• 115g corn milk

• 90g sour cream

Equipment

• Small saucepan

• Plastic wrap

• Blender

• Sieve

• Cake pan (9-inch)

• Pastry/silicone brush

• Parchment paper

• Spatula

• Medium mixing bowl

• Whisk

• Large mixing bowl

• Wire rack

Directions

Corn Milk

1. Cut the kernels off the cooked ear of corn and place it into a small saucepan. Carefully cut the cob into four and add it in as well.

2. Pour the milk into the saucepan and bring everything to a simmer over medium heat. Turn off the heat and let the mixture cool completely.

3. Once cooled, cover with plastic wrap and place it in the fridge to steep for 2 hours.

4. Once steeped, remove the cobs and pour the milk and corn kernel mixture into a blender. Blend until smooth then strain the mixture to separate the pulp from the liquid. Set aside the corn milk for later.

Topping

1. Preheat oven to 350°F. Grease the sides and bottom of the cake pan with oil using a pastry/silicone brush. Line the bottom with parchment paper.

2. Wash and slice your peaches into wedges and arrange them in the lined cake pan (try to fill in the gaps as much as you can).

3. In a saucepan over medium heat, add the light brown sugar, butter, water, and salt. Bring to a boil while mixing with a spatula for about 2-3 minutes. The mixture should be thick and syrupy.

4. Turn off the heat and pour the sugar mixture over the arranged peaches (try doing it evenly but it’s okay if you miss some spots). Set aside the cake pan for later.

Cake

1. Using a medium bowl, whisk together all the dry ingredients then set aside.

2. In a large bowl, whisk together the white sugar and eggs until thick and light in colour.

3. Add the vanilla extract and oil and whisk vigorously until smooth.

4. Give the corn milk a good stir then pour into the mixture along with the sour cream. Whisk until combined.

5. Whisk half of the dry ingredients into the wet until there are a few streaks of flour left. Whisk in the rest of the dry ingredients until the batter is just combined and no pockets of flour remain (avoid overmixing).

6. Use a spatula and scrape the batter into the prepared cake pan. Tap the pan on the counter a couple of times to release any air bubbles.

7. Place in the preheated oven and bake until it’s risen, the cake starts to pull away from the sides, and the surface is a deep golden brown colour. Or, a toothpick inserted comes out mostly clean (a few moist crumbs are okay)–about 43-48 minutes.

8. Transfer the cake pan to a wire rack and let cool until the pan is warm to the touch.

9. Run a knife around the edge of the cake pan and invert onto something flat (plate, cutting board etc.), and then invert again onto the serving platter of your choice. Lift the cake pan and peel away the parchment paper.

10. Best served warm with a scoop of vanilla ice cream or enjoy it cold.

Notes + tips

• You’ll have leftover corn milk–use it in another baking recipe or, my favourite, make a caramel corn milkshake!

• If the corn milk sits still for an hour, the corn milk will ‘separate’. This is normal, just give it a good mix before adding to the recipe. 

• The cake can stay fresh for up to 4-5 days if stored in an airtight container in the refrigerator. 

Enjoy and I’ll see you later. 👋

---