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1.
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Preheat oven to 350F.
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Butter a 9-inch cake pan, line with parchment paper, and butter parchment paper.
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2.
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For Peaches: Stir sugar, corn syrup, allspice berries, and water in a medium saucepan.
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Cook, stirring continually, over medium heat, until sugar dissolves.
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Increase heat to high and cook, without stirring, until mixture turns an amber caramel, about 5 minutes.
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Remove from heat and discard allspice.
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Pour caramel into pan and cool.
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Cut peaches into wedges and arrange in concentric circles on caramel.
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Set aside.
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3.
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For Cake: Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
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Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 5 minutes.
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Beat in eggs, one at time.
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Reduce speed to low.
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Add dry ingredients in 3 additions, alternating with sour cream, and beginning and ending with dry ingredients.
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Increase speed to medium and mix until batter is smooth, about 20 seconds.
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4.
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Spread batter evenly over peaches and bake until cake is golden brown and a toothpick inserted in center comes out clean, about 40 to 45 minutes.
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Cool cake for 20 minutes, in pan, on a rack.
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5.
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Slide a knife around edge of cake pan, invert pan onto a serving plate, and release cake.
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Remove parchment paper.
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Serve warm or at room temperature.
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Calories: 391
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Total Fat: 17 grams
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Saturated Fat: 10 grams
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Total Carbohydrate: 57 grams
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Protein: 5 grams
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Sodium: 158 milligrams
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Cholesterol: 97 milligrams
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Fiber: 2 grams
