Anytime I use french names I love it as they make a regular dish sound exotic 🙂 Tatin means caramelized and upside down. Cake Tatin is upside down cake, Tarte Tatin is upside down pastry and so on.
Peaches are in season right now, and I have been planning to cook something new with fresh peaches. Got the opportunity to bake this Cake Tatin for a sweet friend’s birthday recently. Typically this cake is made with apples but I think peaches taste even better. Adding lemon zest to the cake batter balances the sweetness well. I would add more lemon zest next time or try adding ginger for similar balance. Serve the cake with french/ plain vanilla ice-cream for best results.
Adapted from Ina Garten’s book Barefoot in Paris.
6 tbsp of unsalted butter(room temperature)
2 to 3 large fresh peaches
1 cup sugar for caramel and 3/4 cup for the cake
1/3 cup of water
2 large eggs
1/3 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp pure vanilla extract
1 cup + 2 tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Slice peaches to around 1/2 inch thickness.
Heat oven to 350 degree F. Grease a 9 inch baking pan with enough butter so the caramel doesn’t stick to the pan. Arrange the peaches tightly in the pan.
Heat water and 1 cup of sugar in a sauce pan. Don’t stir. Pay attention as the caramel burns fast. In 7-10 mins, the mix will turn light or little more amber color. That is when you pour the liquid evenly on the peaches.
In parallel, whisk the 3/4 the cup sugar and butter until light and fluffy. Add in one egg at a time and whisk well. Add the vanilla extract, zest, sour cream and mix well.
Sift together flour, salt and baking powder in a separate bowl. Add the dry mix to the wet mix slowly. Mix only until all the dry mix is incorporated.
Pour the cake mix over the caramel peaches. Don’t get scared if the carmel liquid oozes out from sides. It will all work in the end 🙂 Put the pan in the middle rack of the oven. After 30 mins, the cake was done from sides but not in the middle, so I had to wrap it with aluminum foil and make an opening in the middle so the sides won’t burn while the middle bakes.
My cake was done after close to 45 min but you should keep watch after 20 mins. As per the book the cake gets done in 30 mins. It all depends on your oven, the moisture in the caramel liquid etc.
Once done, take out of the oven. Cool for 15-20 mins. Loosen up with a knife. Put an inverted plate on top of the pan. Turn it upside down.
Serve warm with vanilla ice-cream. Bon Appetit !!