Torta di Pesche Caramellizzate

Caramelized Peach Cake

This wonderful cake with caramelized peaches was probably inspired by the famous French tarte Tatin, in which apples are cooked in caramel, covered with pastry before being baked, and then inverted so that the caramelized apples lie on top of the pastry.

Here, butter and sugar are combined and placed in the bottom of a pan, the peaches are arranged on top, and a light cake batter is then spooned over, a little like an American upside-down cake.

Ingredients

  • 4 or 5 ripe peaches, about pounds
  • 4 tablespoons unsalted butter
  • cup sugar

    Cake Batter

  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup sugar
  • ¼ teaspoon salt
  • 3 large eggs
  • cups all-purpose flour
  • 1 teaspoon baking powder

Method

Peel the peaches: if they are ripe, cut an X on the blossom end of each and plunge them into boiling water, leaving them in the water for about 30 seconds. Remove from the water with a slotted spoon or skimmer and place in a bowl of cold water. Starting from the X’s, pull the skin away from the peaches, using the point of a small paring knife. If the peaches resist or are underripe, peel them with a knife. Halve and pit each peach and cut each half into 4 or 5 wedges.

Melt the butter in a 9-inch nonstick sauté pan or frying pan with an oven-proof handle. Stir in the sugar and continue cooking until the mixture turns a deep golden brown, stirring constantly. (The butter may appear to have separated from the sugar — this does not matter.) If you overcook the caramel and it darkens too much, it will be bitter. Remove from the heat and immediately arrange the peach wedges in the caramel, making a row of the wedges perpendicular to the sides of the pan all around, with the wedges skinned side down. Fill in the center with more wedges, skinned side down. Then use the remaining wedges, skinned side up, to fill in between the first wedges, as in the illustration.

Place the pan over low heat and begin to cook the peaches. At first the caramel will melt and combine with the juices coming from the peaches. After about 5 minutes, the peaches will be swimming in caramelized juices. Continue cooking until the juices reduce to a thick syrup, about 10 minutes. If the center remains watery when the juices have thickened at the edges of the pan, remove some of the excess juice from the center with a spoon, shaking the pan gently to mix the juices without disturbing the arrangement of the peaches. Remove from the heat and cool.

Beat the butter, sugar, and salt until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the eggs one at a time, beating smooth between each addition. Sift the flour and baking powder together and stir into the butter-and-egg mixture. Spoon the batter over the peaches, making sure to cover them with an even layer of the batter.

Bake at 350 degrees for about 30 minutes, until the cake batter is baked through and the peach juices are thick and bubbling. Cool the torta in the pan for about 5 minutes.

To unmold the cake, invert a platter or cardboard disk on top of the pan and, grasping both the handle of the pan and the platter, with your hands well covered with kitchen towels (mitts are perfect for this), invert the torta onto the platter. Leave the pan in place, give it several sharp raps, and lift it off. Watch closely as the pan comes off in case any of the peach wedges stick to the pan, so that you can remove them from the pan and replace them on the torta.

Serve the torta warm. Store it loosely covered at room temperature. Since the cake batter is moist, the juices that seep into it will not make the torta excessively soggy, and leftovers will keep well for a day or two.

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