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1
For Peaches.
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2
Preheat oven to 375 degrees.
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3
Lightly brush the ramekins or single cake pan with butter.
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4
Stir together the sugar, 2 tablespoons water and the juice in a heavy 10-inch ovenproof skillet.
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5
Bring to a boil, letting the sugar dissolve.
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6
Using a wet pastry brush, brush down any sugar on the sides of the pan to prevent it from crystalizing.
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7
Cook until the mixture starts to color around the edges; gently swirl the pan to even out the color.
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8
Continue to cook until the caramel has turned light amber; immediately remove from heat.
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9
Add the peach halves, cut side down.
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10
Transfer the pan to the oven and bake about 5 minutes; gently flip the fruit with a fork.
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11
Bake another 3 to 5 minutes until the peaches can be pierced easily with a fork but are not falling apart.
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12
Turn the oven down to 350 degrees.
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13
Using a slotted spoon, place a peach half in each of the ramekins, or arrange cut side down in the cake pan.
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14
Add the butter to the pan with the caramel, bring it to a boil, and let the butter melt.
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15
Remove from heat, add vanilla and divide the caramel over the peaches;set aside.
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16
For Cake.
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17
Melt the butter and set aside to cool.
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18
Mix the cornmeal,flour sugar, baking powder and salt in medium bowl.
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19
Combine the melted butter with the creme fraiche;stir in the egg and yolk ,then add the vanilla.
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20
Stir the wet ingredients into the dry ingredients until just combined.
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21
Divide the batter among the prepared ramekins or spread evenly atop the peaches in the cake pan.
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22
Bake the ramekins for 25 minutes, a single cake for about 35 minutes, until a tester inserted in the center comes out clean.
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23
Remove from the oven, let cool 3 to 5 minutes.
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24
Invert onto individual plates or onto a cake plate.
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25
Serve with whipped cream, if desired.
