Flexitarian Kitchen

Upside Down Peach Cake


Upside Down Peach Cake

Serves 8

Ingredients

  • The cake
  • 1/4 lb (114 g) unsalted butter, softened + 1 extra tablespoon for buttering the spring form
  • 3/4 cup sugar (150 g) sugar
  • 3 large eggs
  • 4 medium sized ripe peaches or more if needed, sliced in about 1/2 inch thick
  • 1 cup flour (128 g) + 1 extra tablespoon for flouring the spring form
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 cup (about 50 g) blueberries
  • 1 Tbsp bourbon (optional)
  • Caramel sauce
  • 3/4 cup sugar (150g)
  • 1/2 cup water (120 ml)

Preparation

Preheat the oven at 350F/180C

Line the bottom of a 9 (23 cm) or 10 inch (26 cm) spring form with parchment paper. Butter parchment paper and spring form side walls.

Flour them as well. Arrange the peach slices in a concentric pattern on the bottom of the baking pan. Spread blueberries on top. Set aside.

Start preparing the caramel. Put sugar and water in a small saucepan over medium-high heat. If it starts bubbling too quickly and sputtering, reduce the heat to medium. Let the sugar dissolve WITHOUT STIRRING. Stirring makes sugar harden and crystallize. Keep a close eye on it. Cook for about 10 minutes. Sugar will get amber colored and dark very quickly. Caramel should be light amber.Remove from the heat carefully and add the bourbon or cognac (optional). Pour it over the peaches immediately. Set aside. Caramel will be hard by the time you are ready with the batter. Do not worry it will melt again during baking.

Sift flour, baking powder, salt and nutmeg together. Set aside.

Beat butter with 3/4 cup (150g) sugar until light and creamy. Beat 1 egg at time in. Stir just all is combined.

Spread batter over the caramelized peaches.

Bake for about 35-40 minutes until the top if golden brown and let it cool or a skewer stuck in the center of the cake comes out clean with a few crumbs attached to it.

Remove from the oven and let it cool for 5-10 minutes. Run a knife around the sides of the cake. Place a platter on top of the spring form and invert the cake. Peaches are now on top. If any peach slices are attached to the parchment paper, wait for a few minutes to remove it. Do it gently. Replace peach slices on top of the cake again.

Dust top with powder sugar.

The cake is best served on the day it has been baked.