Weddings & Wine

Wine Inspired Recipes

Upside-Down Peach-Rhubarb Polenta Cake

Difficulty: Easy.
Prep time: 15 minutes.
Cook time: 40 to 45 minutes.
Inactive cook time: 15 minutes.

For the fruit:

2 cups (1/4-inch thick slices) ripe peaches
1 1/2 cups (1/4-inch thick slices) rhubarb
1 teaspoon lemon juice

For the cake:

1 1/3 cups all-purpose flour plus extra for cake pan
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon table salt
1 stick (1/2 cup) unsalted butter, at room temperature plus extra for cake pan
3/4 cup granulated sugar
1/3 cup light brown sugar
1/2 cup Mirassou California Riesling or orange juice
1 tablespoon pure vanilla extract
1 tablespoon orange flower water (optional)
1 teaspoon lemon zest
3 large eggs, at room temperature

For the topping:

2 tablespoons unsalted butter, melted
1/3 cup packed light brown sugar

Combine peach slices, rhubarb, and lemon juice in a large nonreactive bowl, toss to coat, and set aside until juicy, at least 5 minutes.

Heat oven to 350°F and arrange rack in the middle. Coat a 9-inch round cake pan with butter and flour; tap out excess flour and set aside.

Combine flour, cornmeal, baking powder, and salt in a large bowl and whisk to combine and break up any lumps; set aside.

Place the butter and sugar in a bowl of an electric mixer. Beat with a paddle using a medium speed, until the butter is creamy and consistency of wet sand. Add the eggs, one at a time, mixing until fully incorporated before adding the next. Add the wine, vanilla extract, orange flower water (if using), and lemon zest and mix until airy, about 1 minute. Reduce mixer to low and add dry ingredients, little by little, and mix until just incorporated.

Drizzle the bottom of the cake pan with the melted butter and sprinkle sugar over the top. Arrange fruit mixture on top (including any excess juices). Spoon the batter evenly over the fruit and bake until the cake is golden brown, evenly risen, nad springs back when lightly pressed, about 40 to 45 minutes.

Cool in pan on a wire rack 15 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.

9 to 12 servings.

Pairing Suggestion: Pairs with Mirassou® Monterey County California Riesling.

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