Peach Upside Down Cake

By norsegal8

It's easy to peel the peaches by bringing a small pot of water to a boil, giving each peach a quick dip in the boiling water, then removing it quickly. Once you score it with a paring knife, the skins will fall right off.

Ingredients

• 1/4 cup corn syrup
• 1 cup brown sugar
• 24 tablespoons unsalted butter, at room temperature
• 8 peaches, peeled, quartered, pits removed
• 2 cups granulated sugar
• 4 eggs, beaten
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3/4 cup sour cream

Preparation

Step 1

1. Preheat the oven to 350 degrees. Put the corn syrup, brown sugar and 8 tablespoons of the butter into a saucepan and bring to a boil over high heat. Reduce the heat to moderate and cook for 3 minutes. Pour into 10 individual 3-inch diameter ramekins.

2. Place 4 peach quarters in each ramekin and set aside.

3. Put the remaining 16 tablespoons of butter, the sugar and the beaten eggs into the bowl of a standing mixer and beat on medium-high speed until creamy and smooth, about 10 minutes

4. Meanwhile, whisk the flour, almond flour, and baking powder together in a bowl. Then, using a rubber spatula, fold in the vanilla and almond extracts into the egg batter. Fold in the flours and the sour cream. Pour some batter into each of the reamekins and bake until golden, about 35 minutes.

5. Unmold the cakes upside down, with the peaches on top, onto 10 dessert plates. Serve them warm with ice cream.