Upside Down Peach Cake With Ginger Infused Maple Cream Sauce

Photo: Barcelona Bites

Ingredients

1/2 cup butter (120 g)

2/3 cup (120 g) packed brown sugar

4 peaches, peeled and pitted

1 1/2 cups (150 g) sifted cake flour

1 3/4 teaspoons (8.5 g) baking powder

1/4 teaspoon (2 g) salt

1/2 cup (100 g) granulated sugar

1 egg beaten

1/4 teaspoon (1.25 ml) almond extract

cup (80 ml) milk

Preparation

Melt 3 tablespoons (45g) butter in a pan and add the brown sugar. Heat slowly while stirring until the sugar and butter are combined. Pour into a springform cake pan.

Place your peaches cut-side down in the butter sugar mixture

In a bowl, combine the flour, salt, and baking powder.

In another bowl, cream the butter and granulated sugar together. Add the egg and the almond extract and beat until light and fluffy.

Alternately add the flour mixture and the milk (first a bit of flour, then a bit of milk, etc) to the creamed sugar mixture, stirring well after each addition.

Spoon batter over the peaches

Bake at 350 F (180 C) for about 40 minutes. Remove from oven, let cool for a few minutes and then use a knife to cut around edges of cake pan before releasing the spring. Invert the cake onto a plate so that it is peach-side up.

Pour ginger-infused maple cream sauce over the top and serve (best when a bit warm!)