Caramel Peach Upside-down Cake

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 2/3 cup sugar
• 1 tablespoon light corn syrup
• 6 allspice berries (optional)
• 1 tablespoon water
• 3 large ripe peaches (about 1 pound)
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned grits
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, at room temperature (1 stick)
• 2/3 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

Recipe

• 1 position a rack in the middle of the oven and preheat to 350 degrees f. butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
• 2 caramel peaches: combine the sugar, corn syrup, allspice and water in a medium saucepan. stir over medium heat until the sugar dissolves. increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. pour the caramel into the prepared pan and set aside to cool.
• 3 halve and pit the peaches, but leave their skins on. cut each half into 3 wedges. arrange the wedges in concentric circles in the pan. set aside while you make the cake batter.
• 4 cake: whisk the flour, grits, baking powder, baking soda, and salt in a medium bowl.
• 5 slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
• 6 while mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. increase the speed to medium and mix briefly to make a smooth batter. pour the batter over the peaches and smooth over.
• 7 bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. cool the cake in the pan on a rack, about 20 minutes.
• 8 run a knife around the edge of the pan to release the cake. carefully invert the cake onto a serving plate and remove the parchment paper. serve warm or at room temperature with ice cream or whipped cream, if desired.