Peach Upside-Down Cake

By GialloZafferano · 90 min

Ingredients

Instructions

1. Melt the butter in a small saucepan and let it cool.
2. In a large bowl, beat the eggs, vanilla extract, and a pinch of salt with an electric mixer, then add the sugar and beat until frothy.
3. With the mixer running, slowly pour in the cooled melted butter.
4. In a separate bowl, mix the flour and baking powder, then gradually fold them into the egg mixture until smooth and homogeneous. Set the batter aside.
5. Wash and halve the peaches, then remove the pits.
6. In a thick-bottomed pan over very low heat, melt the sugar without stirring until it turns a nice amber color, then add the butter and stir with a spoon.
7. Place the peach halves in the caramel cut side down and cook for one minute, then turn off the heat.
8. Meanwhile, butter and sugar a cake pan (8 1/2 inches at the base, 9 1/2 inches at the top).
9. Move the peaches to the cake pan, still cut side down. Stir the remaining caramel and pour it over the peaches.
10. Pour the batter over the fruit and level it with a spatula.
11. Bake in a preheated static oven at 350°F for 45 minutes, then check with a toothpick.
12. Remove from the oven and immediately turn the cake out onto a serving plate, taking care not to burn yourself. Let it cool slightly before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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