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Peaches and brown sugar add a juicy ripeness to an upside-down Polenta Olive Oil Cake. The flavor of peaches is a perfect compliment to fruity olive oil.

Ripe peaches top this moist and rich cake!

This rich cake has a flavorful and moist crumb and is easy to prepare. With just the right amount of sweetness, this cake is perfect with a cup of coffee.

Upside-down cakes

Upside-down cakes have been around for centuries. Cakes were made in a skillet by placing the fruit and sugar on the bottom and the batter on top. The skillet was then placed on the fire to cook the cake.

Tarte Tatin is a famous example of an upside-down cake. The fruit gets soft and the sugar caramelizes so that when the cake is flipped, the juices trickle down.

This Polenta Olive Oil Cake recipe combines its richness with the syrupy brown sugar-laden peaches.

an upside down peach cake waiting to be sliced

Carmel flavored peaches!

Ingredients

Ingredients for Polenta Olive Oil Cake

unsalted butter
light brown sugar
ripe peaches
fine cornmeal
all-purpose flour
baking powder
salt
granulated sugar
eggs
olive oil
whole milk
vanilla extract

What is the difference between polenta and cornmeal?

Both derived from corn, there really is no difference between polenta and cornmeal. What separates the two is the coarseness of the grind. Polenta, such as what is used in https://tenpoundcakecompany.com/breakfast-polenta-tart-2, is typically made from a coarse grind.

Because this is a cake recipe, fine ground cornmeal is preferred. If you use anything coarser, the texture of the cake can become gritty.

What type of olive oil is best?

The addition of olive oil to the cake recipe provides richness and helps with moisture retention. How prevalent the taste of olive oil is in the cake depends on the type you use. Regular olive oil imparts a mild flavor. Extra-virgin olive oil adds a stronger, almost fruity flavor which helps to provide an interesting depth of flavor.

How do you make polenta cake?

Similar to a quick bread, this recipe comes together quickly.

Prep

Coat the interior of an 8-inch pan, bottom and sides, with a teaspoon of unsalted butter. It is essential to cover the entire pan with butter. This will help the cake to release when it is turned upside down.
Peel the peaches and cut them into ¼-inch slices. It helps if the peaches are very ripe.

peeled and sliced peaches on a wooden cutting board next to a knife

Peel and slice peaches.

Sprinkle 2 tablespoons of light brown sugar on the bottom of the pan.
Fan the peach slices on the bottom of the pan, around the sides.

a cake pan with brown sugar sprinkled on the bottom and topped with sliced peaches

Fan the peach slices

Fan more peaches in the middle of the pan. The entire bottom of the pan should be covered with peaches. Sprinkle brown sugar onto the peaches.

an 8-inch cake pan bottom covered with fanned peach slices and brown sugar sprinkled on top

Sprinkle brown sugar on the peaches.

Dry Ingredients

Add dry ingredients - flour, cornmeal, baking powder, salt - to a medium bowl. Combine all ingredients with a whisk.

Wet Ingredients

In another medium bowl, combine 2 eggs with the granulated sugar. Slowly stream the olive oil into the batter while combing with a whisk. Add the milk and the vanilla extract.
Add the dry ingredients to the wet, using a whisk to incorporate. Don't overmix the batter, which will be thick.

a handled light green mixing bowl with polenta olive oil batter being combined with a whisk

Add the dry ingredients to the wet ingredients.

Slowly pour the batter into the prepared pan over the peaches. Be careful not to disturb the peaches.

Smooth batter with an offset spatula

Place the pan in the oven. Bake the cake for 50 minutes.

Let the cake cool for 15-20 minutes.

Let the cake cool for 15-20 minutes. Run a knife around the inside of the pan, releasing the cake. Place a plate on the top of the pan. While holding the plate and the pan, flip the cake over. The plate should be on the bottom. Slowly pull the pan off the cake.

a polenta olive oil cake garnished with roasted pine nuts

Garnish with roasted pine nuts!

Tips

Don't wait too long to remove the cake from the pan. It is easier to remove the pan when the cake is still warm.
I like to serve the cake with sweetened whipped cream or mascarpone. Small basil leaves are tender and delicious with the syrupy peaches.
A sprinkle of confectioners sugar is a pretty garnish.

Substitutions

Many different fruits will work for the top of the cake. Pears, apples, oranges, or blackberries are fruits that I think combine well with brown sugar.
I like to sprinkle roasted pine nuts on top for a delicate crunch. Pecans, walnuts, or salty Marcona almonds would also work.

Easy to make recipe

One of the best qualities of this Polenta Olive Oil Cake is the lack of technique that is required. You aren't separating egg yolks and whites. Nothing is folded in or whipped to peaks. If you can operate a whisk, you can make this recipe.

a polenta olive oil cake sliced on a stand next to plates with slices

Rich and fruity

Olive oil cakes have become very popular and with good reason. Rich, flavorful, and with a tender crumb, it is hard to resist this treat. It is equally fitting for brunch as it is for after dinner.

Recipe

Polenta Olive Oil Cake

Course: Baked Goods, Dessert

Cuisine: Compliments many cuisines

Prep Time: 25

Cook Time: 50

Servings: slices

Calories: 408kcal

Author: Ten Pound Cake Company

Peaches and brown sugar add a juicy ripeness to an upside-down polenta olive oil cake.

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Equipment

1 8-inch pan
2 medium-sized bowls
1 whisk
1 offset spatula

Ingredients

1 teaspoon unsalted butter
¼ cup light brown sugar (2 ounces/57 grams)
2 peaches (13.2 ounces/374 grams)
½ cup fine cornmeal (3 ounces/84 grams)
1½ cups all-purpose flour (7 ounces/198 grams)
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar (7.5 ounces/214 grams)
2 eggs
½ cup extra-virgin olive oil (3.5 ounces/98 grams)
¼ cup whole milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 °.
Coat the interior of an 8-inch pan, bottom and sides, with a teaspoon of unsalted butter. It is important to cover the entire pan with butter.
It helps if the peaches are very ripe. Peel both peaches and cut them into ¼-inch slices.
Sprinkle 2 tablespoons of light brown sugar on the bottom of the pan.
Fan the peach slices on the bottom of the pan, around the sides. Once the first layer is completed, fan more peaches in the middle of the pan. The entire bottom of the pan should be covered with peaches.
Sprinkle 2 tablespoons of light brown sugar on top of the peaches.
Add dry ingredients - flour, cornmeal, baking powder, salt - to a medium bowl. Mix with a whisk to ensure all ingredients are combined.
In another medium bowl, combine 2 eggs with the granulated sugar. Slowly stream the olive oil into the batter while combing with a whisk. Add the milk and the vanilla extract.
Add the dry ingredients to the wet, using a whisk to incorporate. As soon as everything is combined, stop whisking. The batter will be thick.
Slowly pour the batter into the prepared pan over the peaches. Be careful so the peaches are not disturbed.
Place the pan in the oven. Bake the cake for 50 minutes.
At the 45-minute mark, insert a toothpick into the cake. If the toothpick still has crumbs stuck to it, return the cake to the oven. Bake for 5 more minutes.
If the toothpick is clean, take the cake out of the oven. The top of the cake should feel firm in the center.
Let the cake cool for 15-20 minutes. Run a knife around the inside of the pan, releasing the cake. Place a plate on the top of the pan. While holding the plate and the pan, flip the cake over. The plate should be on the bottom. Slowly pull the pan off the cake.