peach cornmeal upside down cake

this recipe is from martha stewart. that bitch is gangsta. my favorite ingredient to use in almost anything is cornmeal. this recipe caught my eye because i don't particularly like pineapple upside down cake but i do like peaches. also this recipe has a secret ingredient of lavender. i used way less lavender than this recipe called for cuz i thought it might be too overwhelming. i only used 1/2 teaspoon of dried lavender. it definately left a nice little flavor that when you first taste it you're like what the fuck is that? like you can't put your finger on what that flavor is in a peach cornmeal upside down cake. i also used canned peaches because the peaches at the only supermarket in town looked rotten. all of them.

5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened

1 cup sugar

3 medium ripe peaches (about 1 1/4 pounds), skins on, pitted, and cut into 3/4-inch wedges

1 cup coarse yellow cornmeal or polenta

3/4 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons chopped fresh lavender, or 1 1/2 teaspoons dried lavender

1 1/4 teaspoons coarse salt

3 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup heavy cream

Directions

Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.

Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.

Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving.