Peach Upside Down Cake

Peach Upside Down Bundt Cake Submitted by Carolina Photo Guy
Peach Upside Down Bundt Cake Submitted by Carolina Photo Guy
Very different but good upside down cake... the cornmeal makes it really different.

Ingredients

Ingredients Softened unsalted butter Caramel peaches: ⅔ cup sugar 1 tablespoon light corn syrup 6 whole allspice berries, optional 1 tablespoon water 3 large ripe peaches (about 1 pound) Cake: ¾ cup all-purpose flour ½ cup fine ground white cornmeal ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon fine salt ½ cup unsalted butter (1 stick), at room temperature ⅔ cup sugar 2 large eggs, at room temperature ½ cup sour cream, at room temperature 1 teaspoon vanilla extract

Nutritional information

No nutrition information available

Instructions

Directions 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. 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. 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. Cake: Sift the flour, grits, baking powder, baking soda, and salt in a medium bowl. 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. While mixing at a low speed, add the dry ingredients. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over. Bake the cake until golden brown, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes. 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.