Recipe

Peach Caramel Upside-down Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Upside-down cakes are great for summer barbecues -- and the leftovers make a fantastic breakfast. We've used grits here to add crunchy, moist texture; the combination of caramel and allspice adds complex, sweet, fruitiness. Prep:40m Cook:45m Servings:8	Mountainmam
	upsidedown cake

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Ingredients

Softened unsalted butter

Caramel peaches:

2/3 cup sugar

1 tablespoon light corn syrup

6 whole allspice berries, optional

1 tablespoon water

3 large ripe peaches (about 1 pound)

Cake:

3/4 cup all-purpose flour

1/2 cup old-fashioned grits

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/2 cup unsalted butter (1 stick), at room temperature

2/3 cup sugar

2 large eggs, at room temperature

1/2 cup sour cream, at room temperature

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.

Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.

Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.

Cake: Whisk the flour, grits, baking powder, baking soda, and salt in a medium bowl.

Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.

While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.

Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.

Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.

ServingSuggestions: Vanilla ice cream or whipped cream

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