I know I've boasted incessantly about the ever delicious cakes that my dear sister-in-law Sarah has lovingly made for my birthdays. This year, to repay the kindness, I decided to take it upon myself to make her a cake for her birthday.
After browsing through multiple cake cook books and vetoing anything that looked too complicated, I decided to go fruity and seasonal with this Peach Tatin Cake.
A cake version of a fruit tarte tatin, this Peach Tatin Cake loses the puff pastry base and replaces it with a sour cream cake. In addition, the cake has a sweet and complex flavor from the peachy caramel sauce that saturates it. Two words: Moist and yum!
Ingredients:
Caramel Peach Topping
1 cup granulated sugar
2 tablespoons water
5 tablespoons unsalted butter, cut into tablespoons
4 large, ripe peaches
Sour Cream Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
9 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
Directions:
1. Position a rack in the center of the oven and preheat to 350 degrees. Grease the bottom and sides of a 10x3 inch round cake pan. Don't use a springform pan as the caramel might leak out of the pan during baking. (I used a 9 by 1 1/2 inch cake pan and it was wa-ay too small) Line bottom of the parchment paper and grease the paper
2. To make the topping: Combine sugar and water in a medium sauce pan and cook over medium high heat, stirring until sugar dissolves. When all sugar has dissolved, stop stirring and increase heat to high and cook. Brush the sides of the pan with a wet pastry brush occasionally, to prevent crystallization. Cook until mixture turns golden brown.
3. Remove pan from heat and immediately whisk butter in the butter, one piece at a time. Be careful- the mixture will bubble up furiously. Carefully pour hot caramel into the bottom of the prepared pan.
4. Cut the peaches into half. Discard the pits and cut each peach into 6 wedges. Arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel sauce. Arrange another circle of wedges in the center, facing in the opposite direction.
5. To make the cake, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt, into a medium bowl. Whisk to combine, and set aside.
6. In a small bowl, stir together the sour cream and vanilla extract, side this aside too.
7. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed, until creamy. About 1 minute. Gradually add the sugar and beat at a high speed until the mixture is lightened in texture and color, 2-3 minutes. Reduce the speed of the mixer and add in the eggs, one at a time, beating well to fully incorporate the eggs. Scrape the side of the bowl as needed.
8. At a low speed, add the flour mixture in 3 additions, alternating it with the sour cream mixture and mix until blended.
9. Spoon batter in large dollops over the peaches, then smooth into an even layer. Bake for 45 to 50 minutes, until cake is golden brown and springs back lightly when touched. Set pan on wire rack and cool for 10 minutes.
10. Run a thin-bladed knife around the edge of the pan and using pot holders, carefully invert the cake onto a cake plate or platter. Peel of parchment paper.
Serve cake warm or at room temperature. Serves 8-10.
Store cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Bring cake to room temperature before serving.
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| Happy Birthday, Sarah! We love you dearly! |
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it was good, people. :)
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