Caramel peach upside-down cake

2

Ingredients

  • For the caramel peaches:

  • Softened unsalted butter
  • 130g granulated sugar
  • 20g golden syrup
  • 6 whole allspice berries, optional
  • 15ml water
  • 3 large ripe peaches (about 450g)

  • For the cake:

  • 45g plain flour
  • 80g fine ground white cornmeal
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine salt
  • 110g unsalted butter at room temperature
  • 130g granulated sugar
  • 2 large eggs, at room temperature
  • 115g sour cream, at room temperature
  • Serving suggestions: Vanilla ice cream or whipped cream

Use imperial measurements

Method

How to make Caramel peach upside-down cake

For the caramel peaches:
1) Position a rack in the middle of the oven and preheat to 180C/Gas 4. Butter a 23-cm cake tin, line the bottom with greaseproof paper and brush the paper with butter.

2) Combine the sugar, golden 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 mins. Pour the caramel into the prepared tin and set aside to cool.

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

For the cake:
1) Whisk the flour, cornmeal, baking powder, bicarbonate of soda and salt in a medium bowl.

2) 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 mins. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.

3) 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.

4) Bake the cake until golden brown and a cocktail stick inserted in the centre comes out clean, about 40 to 45 mins. Cool the cake in the tin on a rack, about 20 mins.

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

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