Peach Cornmeal Upside Down Cake--Dutch Oven

Dad shared his winning recipe for dutch oven upside down cake...YUM! Ironically, he won another dutch oven in the cookoff.

DUTCH OVEN PEACH CORNMEAL UPSIDE DOWN CAKE (12 inch oven)

1 stick plus 3 T butter, softened
1 c sugar
4 medium, ripe peaches (skins on, pit and cut into 3/4" wedges)
1 c coarse corn meal
3/4 c flour
1 t baking powder
1 t salt
3 lg eggs
1/2 t pure vanilla extract (almond would be yum too!)
1/2 c heavy cream

Melt 3 T butter over medium heat, using pastry brush to coat the sides as it melts. Sprinkle 1/4 c of sugar over bottom of oven and heat until bubbly and golden brown. Arrange peach wedges in outer circle, then fill in the middle with concentric circles for a nice top design. Reduce heat by removing several briquets, and cook until peaches are soft (about 10 mins.) Cream stick of butter and 3/4 cup of sugar until fluffy. then add eggs one at a time, scraping sides of bowl and beating well after each addition. Add vanilla and cream. In seperate bowl, whisk together cornmeal, flour, salt, baking powder to incorporate air, then pour into creamed mixture (half at first, mix, then add last half.) Drop batter onto peaches using a large spoon, then spread evenly. Bake 20-22 minutes (until tester comes out clean) then cool 10 mins. Run knife around edges of pan to loosen, then invert onto plate. This is the tricky part! Fix any askew peaches and VOILA!