Wow! I don’t know what happened but my daughter just told me that I’d posted without a caption, what a numpty! 😂
Anyway, this is my Caramelised peach upside down cake adapted from the nytcooking 1988 recipe. Enjoy! 😊
3 large ripe peaches
170 gms butter (55 gms for the caramel & 125 gms for the cake)
250 gms brown sugar (100 gms for the caramel & 150 gms for the cake)
115 gms plain flour
1/4 ground nutmeg
1/4 tsp sea salt
1 tsp baking powder
1 tsp vanilla extract
Ice cream (optional) 😉
Butter and line a flan or pastry tin
Remove the stone from the peaches and slice. Arrange the slices on the bottom of the tin.
Mix 100 gms of sugar with 55 gms of butter in a saucepan on a low to medium heat. Continue to mix until it comes to a boil, then boil for one minute and remove from the heat. Pour the caramel over the peaches ensuring that the caramel is spread evenly over the peaches.
In a medium bowl, sift together the flour, baking powder, salt and nutmeg and set to one side
In a separate larger bowl whisk together 115 gms butter & 150 gms sugar until combined. Then add the vanilla extract and eggs in one at a time making sure that they are fully combined.
Add the flour into the mixture and stir thoroughly and then spread evenly over the peaches.
Pop into the oven on 180 for 30 minutes rotating at the midpoint. Remove from the oven and then let it cool down for 15 to 20 minutes before turning it upside down. Serve with either ice cream or whatever you fancy!