Peach Upside-Down Cake

Steps

1. 1

   Heat oven to 350 °F (180 °C). Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.

2. 2

   Pit the peaches and cut into slices about ½-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.

3. 3

   Combine ½ cup (100 grams) of the sugar with ¼ cup (60 milliliters) of water in a saucepan or skillet.

4. 4

   Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.

   Start 12-minute timer
5. 5

   In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.

6. 6

   In another medium bowl, beat together the softened butter and remaining ¾ cup (150 grams) sugar until light and fluffy.

7. 7

   Beat in the eggs 1 at a time, ensuring each is fully incorporated before adding the next.

8. 8

   Stir in the flour mixture until just combined. Spread the batter evenly over the peaches and caramel.

9. 9

   Bake for 30 to 35 minutes, until the top is golden brown and the cake is set.

   Start 35-minute timer
10. 10

    Remove from the oven and set on a cooling rack. Run a knife around the sides to loosen the cake.

11. 11

    Place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake.

12. 12

    Serve the cake warm or cooled to room temperature, with crème fraîche on the side.