Peach Upside-Down Cake

Ingredients

• 3 large, ripe peaches
• 1 ¼ cup sugar
• ¼ cup water
• 1 cup flour
• ¾ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• ¼ pound unsalted butter, softened
• 3 eggs
• ¾ cup creme fraiche

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    498 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 49 grams sugars; 6 grams protein; 148 milligrams cholesterol; 97 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 to 8 servings

Preparation

1. Preheat oven to 350 degrees. Butter a 9-inch pie pan.
2. Pit the peaches and cut into slices about 1/2 inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
3. Combine 1/2 cup of the sugar with the water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
4. Sift the flour, baking powder and nutmeg together and set aside.
5. Beat the butter and remaining 3/4 cup sugar together until light. Beat in the eggs 1 at a time. Stir in the flour. Spread the batter evenly over the peaches and caramel.
6. Bake for 30 minutes. Run a knife around the sides, then invert the cake onto a platter set on a cooling rack. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with creme fraiche on the side.