Upside down peachcake

Updated at: Thu, 17 Aug 2023 03:27:59 GMT

Step 1

Heat oven to 350. Butter 9” pie cake pan

Step 2

Line bottom of pan with parchment paper and butter parchment also.

Step 3

Pit the peaches and slice in 1/2 “ slices. Arrange in concentric pattern on bottom of pan.

Step 4

Combine 1/2 c of the sugar with 1/4 c of water in saucepan and cook until you have an amber color caramel. Pour over the peaches.

Step 5

Sift together flour baking powder and nutmeg.

Step 6

Beat softened butter and remaining 3/4 c sugar together until light. Add eggs one at a time then add flour mixture. Spread batter over peaches.

Step 7

Bake for 30 to 35 mns until cake is golden brown and set.

Step 8

Remove from oven and set on cooling rack. Run knife around sides, place a platter on top and invert onto platter.

Step 9

Serve warm or room temperature with crème fraiche or whipped cream.

Step 10

To make optional peach sauce: cut 2 peaches in quarters and cook in 2 tbsp water for about 15 mns or until peaches are very soft. Cool peaches until you can handle them and remove skins. Add 1/8 cup of sugar, 1/2 tsp vanilla and if you have any 3/4 oz peach liquor or peach scnapps. Puree with immersion blender. Depending on sweetness of peaches, taste for sugar add more if necessary. To serve, place a puddle of sauce on plate, place a wedge of cake on top and top with a bit of whipped cream.

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