Brown Butter Cornmeal Peach Cake

Instructions

1. Preheat oven to 350 degrees.
2. Place your cast iron skillet over medium heat and add the butter. Melt the butter completely and continue to cook until it turns brown and nutty, 7-8 minutes. It'll be done when it looks uniformly brown and smells really good.
3. Remove from heat and let cool.
4. While the butter cools, slice your peaches as thinly and evenly as possible.
5. Pour the brown butter from the skillet into the bowl of a stand mixer but do NOT scrape out the skillet. You'll use that butter in a sec.
6. Add brown sugar to the stand mixer bowl and beat on medium speed for 2-3 minutes until well combined.
7. In the meantime, add the sliced peaches to the skillet, place over medium heat, and cook for 3-4 minutes, stirring frequently, until the peaches have softened and are coated in the leftover brown butter. Pour peaches into a small bowl and set aside to cool.
8. Combine cornmeal, spelt, salt, and baking powder in a small bowl and set aside.
9. To the stand mixer, add eggs one at a time, beating well after each addition.
10. Change mixer to low speed and add vanilla, flour mixture, and milk. Mix on low until just combined, scraping down the bowl as needed - the batter will be fairly thick. Do not overmix.
11. Scrape batter into the skillet and spread evenly. Neatly arrange the peaches over the batter in a pattern of your choice - you'll have extra peaches, so you can overlap them over each other or just eat them.
12. Sprinkle the peaches liberally with turbinado sugar and place skillet into the oven. Bake for 15-17 minutes until a toothpick comes out clean. Cool for 10 minutes on a wire rack before serving.