Upside down Peach Cake with Asian Spices

When fresh peaches start to appear at the market, you know you are at the peak of Summer. This is when fruits and vegetables are at their best; from the bright red strawberries to corn with its now two- tone fashionable colours; called Peaches and Cream, to glorious, juicy and meaty peaches. I remember the first time I went to Niagara-on-the-Lake in Ontario and picked up a few peaches, they are so well known for, what a great experience it was. They now hold a yearly Peach Festival, that’s how serious they take their peaches and so should they ! Peaches are so versatile as they can accommodate so many dishes. Wonderful in salads, they make the most delicate and sophisticated jam and jellies, but they are also great companions to savoury dishes. Grilled on a bar-b-que and garnished with fresh thyme and a piece of Mozzarella, sprinkled with a little olive oil, make for a fantastic appetizer. They can also withstand various spices, such as cinnamon and nutmeg amongst others. I recently experienced adding 5 Asian spice mix, with great results. This recipe will now be a classic in our repertoire, one to look forward to every year, when summer blesses us with its abundance.

For the Topping:
1/4 Cup butter melted
1/2 Cup light brown sugar (110 Gr.)
3 Large Peaches, skin removed and pitted. Cut in medium size slices

For the Cake :
1 1/2 Cups all-purpose flour (180 Gr.)
1.5 Teaspoon baking powder
1/2 Teaspoon Kosher Salt
1/2 Cup unsalted butter
3/4 Cup sugar
2 Large eggs at room temperature
2 Teaspoon Vanilla extract
1/3 Cup Sour Cream at room temperature
1/3 Cup Whole Milk at room temperature

Asian spice mixture
3 Tablespoons light brown sugar
1 Teaspoon Asian 5 Spices mix (available in Chinese shops)

Preheat the oven to 350F.
For the topping, pour the melted butter into a 9-inch pan – Sprinkle the brown sugar over the butter and then place the peach slices from the centre and all around it.

In a medium size bowl, pour in the flour, baking powder and salt and mix with a whisk, I use this technique instead of using a sieve. It produces the same results quite rapidly.
In a different bowl, pour in the butter at room temperature with the sugar and using a hand mixer, beat the mixture until creamy and soft. Add the two eggs, one at a time until fully incorporated and the Vanilla extract. Add half of the flour mixture and the milk, mix well. Add the sour cream (or yogurt) and the second half of the flour and mix well.
Pour half the batter over the peach slices and spread evenly with a spatula. Using your fingers, sprinkle the mixture of brown sugar and asian spices, over the entire surface of the batter and then pour the other half of the batter.
Place in the oven and bake for 35 to 40 minutes.
Let the cake rest for about 10 minutes and then reverse it on a serving dish.
Serve with vanilla ice cream, light cream or simply…nothing !

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