Peach Tatin Cake

"Tish Boyle"
photo by Valerie Holmesley photo by Valerie Holmesley
photo by Valerie Holmesley
Ready In:




  • Make the topping: position oven rack in center of oven; preheat oven to 350°.
  • Grease the bottom and sides of a 10 x 3 inch round cake pan (do not use a springform pan, or the caramel may leak out during baking); line the bottom of the pan with a round of parchment paper and grease the paper.
  • In a saucepan, combine the sugar and water; cook over medium heat, stirring until the sugar dissolves.
  • Stop stirring; increase heat to high, and cook, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization, until the mixture turns into a golden caramel.
  • Remove the pan from the heat and immediately whisk in the butter, one piece at a time (be careful—the mixture will bubble up furiously).
  • Carefully pour the hot caramel into the bottom of the prepared pan.
  • Cut the peaches in half and discard the pits; cut each peach half into 6 wedges.
  • Arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel.
  • Arrange another circle of wedges in the center, facing the opposite direction, covering the caramel completely.
  • Make the cake: sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; whisk to combine; set aside.
  • In a small bowl, combine the sour cream and vanilla, blend well; set aside.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until creamy, about 1 minute.
  • Gradually add in the sugar and beat on high speed until the mixture is lightened in texture and color, 2-3 minutes.
  • Decrease speed to medium and add in the eggs one at a time, beating well after each addition.
  • On low speed, add in the flour mixture in three additions, alternating with the sour cream mixture in two additions, mixing just until blended.
  • Spoon batter in large dollops over the peaches, then smooth it into an even layer.
  • Bake for 45-50 minutes, until the cake is golden brown and springs back when lightly touched.
  • Set the pan on a wire rack and cool for 10 minutes.
  • Run a thin-bladed knife around the edge of the pan; using pot holders, very carefully invert cake onto a cake plate or platter.
  • Peel off the parchment paper if necessary.
  • Serve cake warm or at room temperature.

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