Peach Upside Down Cake

🧂 Ingredients

• 1/4 lb. unsalted butter

  softened, (1 stick) plus butter to grease the pan
• 3 large ripe peaches

  pitted and sliced in 1/8 to 1/4" slices
• 1 1/2 cups sugar
• 1 tsp. vanilla extract
• 1 cup UNBLEACHEDall-purpose flour

  (bleached flour toughens baked goods)
• 3/4 tsp. baking powder
• 1/4 tsp. nutmeg
• 3 large eggs

Instructions

• 1 Heat oven to 350 degrees.
• 2 Place a 10-inch round cake dish on top of parchment paper.
• 3 Cut a round from the parchment paper that will fit the cake dish.
• 4 Butter the 10-inch round cake dish.
• 5 Then butter the parchment paper as well.
• 6 Pit the peaches and cut into slices about 1/8 to 1/4-inch thick.
• 7 Arrange the slices in an overlapping pattern on the bottom of the cake dish.
• 8 Combine 3/4 cup sugar, vanilla and ½ cup water in a small saucepan.
• 9 Cook over medium-high heat until the mixture turns amber, about 15 minutes.
• 10 (Do not stir while the mixture is cooking but you may have to remove from heat
  occasionally and swirl the mixture).
• 11 Remove from heat immediately.
• 12 Ladle caramelized sugar evenly over the peaches in the cake dish.
• 13 In a medium bowl, combine flour, baking powder and nutmeg.
• 14 Set aside.
• 15 In another bowl, beat together the butter and remaining 3/4 cup sugar and eggs.
• 16 Stir the flour mixture into the egg mixture.
• 17 Spread the batter evenly over the peaches and caramelized sugar sauce.
• 18 Bake for 30 to 45 minutes, or until cake is set and a toothpick inserted in
  center comes out clean.
• 19 Remove cake from oven and set on a cooling rack.
• 20 Run a knife around the sides to loosen edges.
• 21 Place a platter or large plate on top of the cake.
• 22 Invert the cake onto the platter.
• 23 If any of the peach slices stick to the pan, lift them off carefully.
• 24 Then replace them on top of the cake. This should not be refrigerated before
  serving.

Nutrition Info