Peach Upside-down Polenta Cake Recipe

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Peach Upside-down Polenta Cake
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  1. For the peach-polenta cake: Preheat oven to 350°F.
  2. Place almonds and sugar in a food processor and pulse until they are finely ground. In a medium-sized bowl, combine the almond-sugar mixture, polenta, flour, and salt. 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 smooth. Add the eggs, one at a time, until fully incorporated. Add the vanilla extract and peach schnapps (if using). Turn the mixer to low and add the dry ingredients a little at a time.
  3. Cut the peach halves into 1/4-inch wedges. In the bottom of a 9-inch springform pan, arrange the peaches in concentric circles, starting in the center of the pan, forming a spiral pattern. Spoon the batter over the peaches. Bake for 30 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Remove the sides from the pan and allow the cake to cool on a rack.
  4. For the peach syrup: In a small stainless steel saucepan, combine the peaches, sugar, wine, water, peach schnapps (if using), and vanilla bean and seeds. Set over low to medium heat and simmer, stirring occasionally, until the mixture is slightly syrupy, about 6 to 8 minutes. Remove from heat. Allow syrup to cool to room temperature. Cover and refrigerate until cold, at least 2 hours or overnight.
  5. Remove the vanilla bean pieces from the syrup. Place syrup in a blender or food processor and purée until smooth.
  6. To serve: Turn cake over onto a serving plate and remove the bottom of the pan. Cut into 6 to 8 wedges and serve with peach-vanilla syrup.
  7. Variations: In place of the peaches, substitute other stone fruit such as plums, apricots, or substitute tree fruit such as apples, figs, or pears. Make sure the fruit is thinly sliced so that it will be cooked through when the cake is baked.
  8. Beverage pairing: A slightly sweet dessert wine (like a muscat) with peach overtones will put you over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.18 Kcal (1512 kJ)
Calories from fat 70.27 Kcal
% Daily Value*
Total Fat 7.81g 12%
Cholesterol 32.74mg 11%
Sodium 275.95mg 11%
Potassium 288.4mg 6%
Total Carbs 67.25g 22%
Sugars 43.81g 175%
Dietary Fiber 3.65g 15%
Protein 5.84g 12%
Vitamin C 6.8mg 11%
Vitamin A 0.2mg 8%
Iron 0.6mg 4%
Calcium 39.7mg 4%
Amount Per 100 g
Calories 170.81 Kcal (715 kJ)
Calories from fat 33.23 Kcal
% Daily Value*
Total Fat 3.69g 12%
Cholesterol 15.48mg 11%
Sodium 130.5mg 11%
Potassium 136.39mg 6%
Total Carbs 31.8g 22%
Sugars 20.72g 175%
Dietary Fiber 1.72g 15%
Protein 2.76g 12%
Vitamin C 3.2mg 11%
Vitamin A 0.1mg 8%
Iron 0.3mg 4%
Calcium 18.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
  • 10

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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