Caramel Peach-Bottom Babycakes
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
-
For Caramel Roasted Peaches
- 1⁄2 cup sugar
- 1⁄4 teaspoon fresh lemon juice
- 3 large ripe but firm peaches, halved and pitted
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon vanilla extract
-
For Cake
- 6 tablespoons unsalted butter
- 1⁄2 cup yelow cornmeal, preferably stone-ground
- 1⁄2 cup plus 2 t. all-purpose flour
- 1⁄3 cup sugar
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon salt
- 3⁄4 cup creme fraiche
- 1 large whole egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- whipped cream, to serve if desired
directions
- For Peaches.
- Preheat oven to 375 degrees.
- Lightly brush the ramekins or single cake pan with butter.
- Stir together the sugar, 2 tablespoons water and the juice in a heavy 10-inch ovenproof skillet.
- Bring to a boil, letting the sugar dissolve.
- Using a wet pastry brush, brush down any sugar on the sides of the pan to prevent it from crystalizing.
- Cook until the mixture starts to color around the edges; gently swirl the pan to even out the color.
- Continue to cook until the caramel has turned light amber; immediately remove from heat.
- Add the peach halves, cut side down.
- Transfer the pan to the oven and bake about 5 minutes; gently flip the fruit with a fork.
- Bake another 3 to 5 minutes until the peaches can be pierced easily with a fork but are not falling apart.
- Turn the oven down to 350 degrees.
- Using a slotted spoon, place a peach half in each of the ramekins, or arrange cut side down in the cake pan.
- Add the butter to the pan with the caramel, bring it to a boil, and let the butter melt.
- Remove from heat, add vanilla and divide the caramel over the peaches;set aside.
- For Cake.
- Melt the butter and set aside to cool.
- Mix the cornmeal,flour sugar, baking powder and salt in medium bowl.
- Combine the melted butter with the creme fraiche;stir in the egg and yolk ,then add the vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Divide the batter among the prepared ramekins or spread evenly atop the peaches in the cake pan.
- Bake the ramekins for 25 minutes, a single cake for about 35 minutes, until a tester inserted in the center comes out clean.
- Remove from the oven, let cool 3 to 5 minutes.
- Invert onto individual plates or onto a cake plate.
- Serve with whipped cream, if desired.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas