Peach cake tatin

This cake is just beautifull. Fresh, summer, it's what we needed with the 38° of today. Be carreful, the caramel is realy tricky! If it's winter for you, you could use peaches in a can, the taste will not be too altered because it mainly comes from the caramel. The smell was only a precursor to how fabulous this cake actually was.  It was absolutely out of this world!  As the cake cooled, the caramel flavor seeped into the cake, leaving it not mushy but just delicious.  The sweetness of the peaches exploded and the now caramel-y cake was dense and perfect.  I can’t say enough good things here (obviously) but I have to say that it is must to serve a scoop of softened vanilla ice cream alongside…the ice cream takes the cake to level sublime!

Ingrédients

• 85gbutter
• 2 à 3 large peaches
• 370g sugar
• 2 large eggs
• 80ml creme fraiche
• 1 spoon of lemon juice
• Few drops of vanilla extract
• 135g flour
• 1/2 spoon baking powder
• 1 pinch of salt

Methode

1. Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the peaches in the dish.
2. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the peaches.
3. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
4. Pour the cake batter evenly over the peaches and bake for 30 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature.

Enjoy!
Xx