Caramel Peach Upside-Down Cake

I saw this on the Food-Network and CANNOT wait to try it!

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• Caramel peaches

• 2⁄3 cup sugar
• 1  tablespoon light corn syrup
• 6  allspice berries (optional)
• 1  tablespoon water
• 3  large  ripe  peaches (about 1 pound)

• Cake

• 3⁄4 cup all-purpose flour
• 1⁄2 cup  old-fashioned grits
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon fine salt
• 1⁄2 cup unsalted butter, at room temperature (1 stick)
• 2⁄3 cup sugar
• 2  large eggs, at room temperature
• 1⁄2 cup sour cream, at room temperature

Directions

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
2. Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
3. Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
4. Cake: Whisk the flour, grits, baking powder, baking soda, and salt in a medium bowl.
5. Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
6. While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
7. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
8. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.