Lavender Scented Peach and Corn Upside-Down Cake

INGREDIENTS

ear fresh corn, husk and silk removed

1/2 cup

heavy cream

3 tbsp

(1-1/2 ounces) plus 8 tablespoons (4 ounces/1 stick) unsalted butter, softened

1 cup

granulated sugar, divided into 1/4 (1-1/4 ounces) and 3/4 cup (3-3/4 ounces)

medium ripe peaches (about 1-1/4 pounds), peeled, pitted, and cut into 8 wedges/peach

3 tbsp

dark rum

1 cup

(5-1/2 ounces) coarse yellow cornmeal

3/4 cup

(3-3/4 ounces) gluten-free all-purpose flour

1/8 tsp

xanthan gum

1 tsp

baking powder

1 1/2 tsp

dried lavender. chopped

3/4 tsp

fine sea salt

large eggs, room temperature

1/2 tsp

pure vanilla extract