Upside-down pie with caramel peaches

Ingredients:

Caramel peaches

• 2/3 cup sugar
• 1 tbsp corn syrup
• 6 allspice berries, optional
• 1 tbsp. water
• 3 large ripe peaches (about 450 g)

Dough

• 3/4 cup flour
• 0.5 cups finely ground white corn flour
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• 0.5 cups butter (110 g), room temperature
• 2/3 cup sugar
• 2 large eggs, room temperature
• 0.5 cup sour cream, room temperature
• To serve: vanilla ice cream or whipped cream

Preparation:

1. Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Grease a 9-inch (22 cm) cake tin, line the bottom with parchment paper, and grease the paper with butter.
2. Caramel Peaches: In a medium saucepan, combine the sugar, corn syrup, allspice, and water. Place over medium heat and stir until the sugar dissolves. Increase the heat to high and continue cooking, without stirring, until the mixture turns amber, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
3. Halve the peaches and remove the pits, but do not peel them. Cut each half into 3 wedges. Arrange the peach wedges in a circle on the bottom of the caramel pan. Set aside while you mix the dough.
4. Pie: In a medium bowl, combine the wheat flour, white cornmeal, baking powder, baking soda and salt.
5. In a large bowl, cream the butter and sugar with a hand mixer on low speed. Increase the speed to high and continue beating until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition.
6. Beating on low speed, add the dry ingredients in 3 additions, alternating with the sour cream, beginning and ending with the flour. Increase the mixer speed to high and beat quickly until the dough is smooth. Pour the dough over the peaches and smooth the surface.
7. Bake the pie until golden brown and a toothpick inserted into the center comes out clean, about 40-45 minutes. Cool the pie in the pan on a wire rack for about 20 minutes.
8. Run a knife around the cake to loosen it from the pan. Carefully invert the cake onto a serving plate and peel off the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.