Peach Caramel Upside-Down Cake
From mountainmama 16 years agoIngredients
- Softened unsalted butter shopping list
- caramel peaches: shopping list
- 2/3 cup sugar shopping list
- 1 tablespoon light corn syrup shopping list
- 6 whole allspice berries, optional shopping list
- 1 tablespoon water shopping list
- 3 large ripe peaches (about 1 pound) shopping list
- Cake: shopping list
- 3/4 cup all-purpose flour shopping list
- 1/2 cup old-fashioned grits shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon fine salt shopping list
- 1/2 cup unsalted butter (1 stick), at room temperature shopping list
- 2/3 cup sugar shopping list
- 2 large eggs, at room temperature shopping list
- 1/2 cup sour cream, at room temperature shopping list
How to make it
- 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
People Who Like This Dish 2
- maywest Tangerine, FL
- greentreefrogs TN
- minitindel THE HEART OF THE WINE COUNTRY, CA
- tanille1975 Jasper, AL
- greekgirrrl Long Island, NY
- imhungry Northern, OH
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 8 people-
very very nice mama good one
minitindel in THE HEART OF THE WINE COUNTRY loved it
-
arnt grits wounderful never thought i would ever use them in cake.this one is for me to keep for sure. thanks
maywest in Tangerine loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments