Stone fruit upside-down cornmeal cake from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • apricots
  • buttermilk
  • cornmeal
  • plums
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on September 15, 2018

    I made this again with finely ground cornmeal (Bob’s Red Mill Corn Flour) and peaches and liked it much better than the first time I made it. It is best the day made.

  • TrishaCP on August 26, 2018

    I thought this cake was good- it's not my favorite recipe from the book, but we liked it. I used four (rather large) peaches, so perhaps we had a better fruit to cake ratio than other reviewers. I think it's probably best served warm.

  • HalfSmoke on July 22, 2018

    A family favorite during summer peach season. Use one half of a fresh, local, freestone peach in each ramekin. The peach juices combine with the sugar to create a terrific caramel glaze. Simple dessert that highlights the wonder that is a fresh summer peach.

  • stockholm28 on July 15, 2017

    I used apricots and 4 was not enough. The fruit was barely noticeable. I liked the cornmeal cake as it balanced out the supersweet brown sugar and butter topping. I'd make this again, but with more fruit.

  • mamacrumbcake on August 09, 2016

    This was ok, but not what I had hoped for. The cake base is more like cornbread than cake. I didn't love the topping, but maybe a different fruit would have been better (I used pluots.) The topping was fruity and sweet but lacked the buttery, caramely flavor I look for in upside down cakes. Maybe it needed a little salt...

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