Peach and Cornmeal Upside-Down Cake
11 tablespoons unsalted butter, softened
Pre-heat oven to 350 degrees. Melt three tablespoons of butter in a 10-inch cast iron skillet over medium heat. Make sure to swirl butter up on sides so that they're coated. Sprinkle 1/4 cup sugar evenly over bottom of skillet. Sugar will start to bubble and turn a golden-brown color - this will take about three minutes.
Arrange peaches in a circle around the edges of the skillet. Arrange the rest of the peach wedges in the center. Reduce heat to low and cook until the peaches are soft and the juices are bubbling. This will take around ten minutes. Remove from heat.
Whisk cornmeal, flour, baking powder and salt in a medium bowl. Using a mixer on high speed beat the remaining stick of butter and the remaining 3/4 cup of sugar until mixture is fluffy and pale. This will take about three minutes. Reduce speed to medium and add eggs, one at a time allowing each egg to be fully incorporated before adding the other. Scrape down the sides of bowl and add the vanilla and cream. Reduce speed to low and add half the cornmeal mixture. Scrap down sides and add the rest of the cornmeal mixture and mix thoroughly.
Drop large spoonfuls of batter over the peaches and spread the batter evenly over them using a spatula. Bake until golden brown and a tester inserted into the middle comes out clean. This will be 20 to 22 minutes(25 for my oven). Place skillet on a wire rack for ten minutes and then run a knife around the edges of the cake. Do the next movement quickly - Invert cake onto a large plate or cutting board and tap the bottom of the skillet to release the peaches. Carefully remove skillet - you may need to reposition the peaches on the top. Let cool slightly and serve.