Upside-down pie with caramel peaches

Votes: 2

How to Make - Caramel Peaches Upside-Down Pie

Time: 1 hour 45 minutes
Complexity: average
Servings: 8

A signature feature of upside-down pies is a gooey top made of caramelized fruit arranged in a beautiful pattern. In this peach pie, the fruit isn't simply caramelized, but coated in a layer of caramel, which is cooked separately and added to the baking pan first. Peach slices are then beautifully arranged on top of the caramel, and the batter is poured over the top. The batter is mixed with a mixture of wheat and corn flour, giving the pie not only a fluffy and tender texture but also a subtle corn flavor. And it's so elegant that it's perfect for special occasions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Caramel peaches

2/3 cup sugar
1 tbsp corn syrup
6 allspice berries, optional
1 tbsp. water
3 large ripe peaches (about 450 g)

Dough

3/4 cup flour
0.5 cups finely ground white corn flour
0.5 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon fine salt
0.5 cups butter (110 g), room temperature
2/3 cup sugar
2 large eggs, room temperature
0.5 cup sour cream, room temperature
To serve: vanilla ice cream or whipped cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sugar, syrup, allspice, peaches, premium flour, corn flour, butter, eggs, sour cream, vanilla ice cream, cream

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Grease a 9-inch (22 cm) cake tin, line the bottom with parchment paper, and grease the paper with butter.
Caramel Peaches: In a medium saucepan, combine the sugar, corn syrup, allspice, and water. Place over medium heat and stir until the sugar dissolves. Increase the heat to high and continue cooking, without stirring, until the mixture turns amber, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.

Halve the peaches and remove the pits, but do not peel them. Cut each half into 3 wedges. Arrange the peach wedges in a circle on the bottom of the caramel pan. Set aside while you mix the dough.
Pie: In a medium bowl, combine the wheat flour, white cornmeal, baking powder, baking soda and salt.
In a large bowl, cream the butter and sugar with a hand mixer on low speed. Increase the speed to high and continue beating until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition.
Beating on low speed, add the dry ingredients in 3 additions, alternating with the sour cream, beginning and ending with the flour. Increase the mixer speed to high and beat quickly until the dough is smooth. Pour the dough over the peaches and smooth the surface.
Bake the cake until golden brown and a toothpick inserted into the center comes out clean, about 40-45 minutes. Cool the cake in the pan on a wire rack for about 20 minutes.
Run a knife around the cake to loosen it from the pan. Carefully invert the cake onto a serving plate and peel off the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.