Simple Upside-down Peach Caramel Cake – 9”
Caramel ¾ cup of Sugar ¼ cup of water
Cake 1 cup of Sugar 1 Stick of Butter 3 Eggs 1Tablespoon of Vanilla Extract ¼ cup of Flour ½ cup of Semolina ½ cup of Ground Almonds 1 teaspoon of Baking Powder ½ teaspoon of Baking Soda ¼ teaspoon of Salt ½ cup of Sour Cream Orange zest from 1 Orange
1 large can of Large Sliced Cling Peaches or 4 large fresh sliced and peeled ones
Optional: Honey & Whipped Cream
• Combine the sugar and water in a saucepan and caramelize until light brown—be sure not to burn or let it get too dark. • Cut out a 9” round piece of parchment paper and place at the bottom of a 9” cake pan. • Pour caramel in cake pan and place sliced peaches on top in layered circles starting at the edge and finishing with the last peach in the very middle. Set aside.
Making the cake • Cream the butter and sugar in an electric mixer. Then add eggs. • Add dry ingredients to mixing bowl, orange zest & sour cream. • Pour the batter evenly on top of peaches in a prepared pan (baking spray or flour & shortening). • Bake at 350 for 40mins. • Cool—flip over and drizzle w/ honey on top & serve.
TIP: Flipping a cake with cooked fruit on the bottom can be tricky and messy. Here’s an easy surefire way to flip without making a mess. Take a dinner plate at least the size of the cake pan or larger; place it on top of the cake. With one hand on the bottom of the pan (if it’s still hot use a pot holder) and the other hand on top of the dinner plate, gently flip the bottom of the cake over so that the cake pan bottom is now on top and the dinner plate is now on the bottom. Gently lift the cake pan up and voila! The cake pan should slide out easily and your cake should look beautiful.