Description
All the deliciousness of thick peach slices baked in caramel underneath a moist cake batter made with creme fraiche. Serve with whipped cream spiked with creme fraiche for a double whammy of tangy French sour cream.
Ingredients
Scale
- 1 stick (113 grams) butter, at room temperature, plus more for greasing the pan
- 1 tablespoon heavy cream
- 3 large, ripe peaches (about 1 to 1–1/4 pounds)
- 1–1/4 cups (250 grams) granulated sugar
- 1 cup plus 1 tablespoon (128 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3 large eggs
- 1/2 cup (4 ounces) crème fraiche
Instructions
- Preheat the oven to 350°. Butter a 9-inch round cake pan. Line the bottom with a 9-inch round of parchment and lightly coat with butter.
- Pit the peaches and slice into about 1/2-inch-thick slices. Arrange the peach slices in a pattern in the bottom of the greased pan.
- Combine 1/2 cup (100 grams) granulated sugar with 1/4 cup water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 7 to 9 minutes. Watch it closely! Immediately remove from the heat and pour in 1 tablespoon cream; it will bubble up violently, but once it settles, you can stir it around. Quickly pour this over the peaches.
- In a medium mixing bowl, stir together the flour, baking powder, nutmeg and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and remaining 3/4 cup (150 grams) sugar until light and fluffy, about 3 to 4 minutes. Beat the eggs in one at a time, scraping down the bottom and sides of the bowl often. Beat in the crème fraiche until mixed. With the mixer on low speed, stir in the flour mixture until just combined. Spread the batter evenly over the peaches.
- Transfer to the oven and bake for 30 to 35 minutes, until the top is golden-brown and a cake tester inserted near the center comes out clean. Remove from the oven. Run a thin-bladed knife around the sides, place a rimmed platter on top and gently invert the cake on the platter. Replace any peach slices if any get stuck or fall off. Serve the cake warm or at room temperature with whipped cream spiked with a little crème fraiche.
Notes
Inspiration: Peach Upside-Down Cake on nytimes.com
- Category: Cakes