Peach Tatin Cake

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup sugar
• 2 tablespoons water
• 5 tablespoons unsalted butter, cut into tablespoons
• 4 large ripe peaches
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 9 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 large eggs

Recipe

• 1 make the topping: position oven rack in center of oven; preheat oven to 350°.
• 2 grease the bottom and sides of a 10 x 3 inch round cake pan (do not use a springform pan, or the caramel may leak out during baking); line the bottom of the pan with a round of parchment paper and grease the paper.
• 3 in a saucepan, combine the sugar and water; cook over medium heat, stirring until the sugar dissolves.
• 4 stop stirring; increase heat to high, and cook, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization, until the mixture turns into a golden caramel.
• 5 remove the pan from the heat and immediately whisk in the butter, one piece at a time (be careful—the mixture will bubble up furiously).
• 6 carefully pour the hot caramel into the bottom of the prepared pan.
• 7 cut the peaches in half and discard the pits; cut each peach half into 6 wedges.
• 8 arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel.
• 9 arrange another circle of wedges in the center, facing the opposite direction, covering the caramel completely.
• 10 make the cake: sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; whisk to combine; set aside.
• 11 in a small bowl, combine the sour cream and vanilla, blend well; set aside.
• 12 in the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until creamy, about 1 minute.
• 13 gradually add in the sugar and beat on high speed until the mixture is lightened in texture and color, 2-3 minutes.
• 14 decrease speed to medium and add in the eggs one at a time, beating well after each addition.
• 15 on low speed, add in the flour mixture in three additions, alternating with the sour cream mixture in two additions, mixing just until blended.
• 16 spoon batter in large dollops over the peaches, then smooth it into an even layer.
• 17 bake for 45-50 minutes, until the cake is golden brown and springs back when lightly touched.
• 18 set the pan on a wire rack and cool for 10 minutes.
• 19 run a thin-bladed knife around the edge of the pan; using pot holders, very carefully invert cake onto a cake plate or platter.
• 20 peel off the parchment paper if necessary.
• 21 serve cake warm or at room temperature.