Peach Tatin Cake Recipes

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
• Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
• Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.

Steps:

• Heat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. (This is in case the cake bubbles over during baking.)
• In a large bowl, toss the peaches with the lemon juice. In a separate bowl, whisk together the flour, baking powder and baking soda.
• In a 10-inch cast-iron skillet, cook 1/4 cup of the granulated sugar over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and turns a deep amber color, about 10 minutes. Remove from the heat and immediately add 2 tablespoons of the butter, stirring vigorously. The mixture may appear curdled and broken; don't worry, it will smooth out. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping as needed to make them fit.
• In a stand mixer fitted with the paddle attachment, beat the remaining sugar, butter and the vanilla bean seeds (or vanilla extract) on medium speed until smooth. Add the eggs one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover.
• Place the skillet on the prepared baking sheet. Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
• Make the whipped cream, if desired: In a large bowl, preferably metal, combine cream and bourbon. Refrigerate, along with a metal whisk or mixer attachments, for at least 15 minutes. Once chilled, whip the mixture until it holds soft peaks, 3 to 5 minutes.
• Let the cake cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. If you see liquid around the edges of the skillet, carefully pour off into a measuring cup and set aside. (It's O.K. if you don't have any excess liquid - it all depends on how juicy your fruit is.)
• Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool about 10 minutes more, to set. Cut into wedges using a serrated knife and serve, topping each slice with whipped cream if you like.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Steps:

• Heat oven to 375 degrees. Bring a medium saucepan of water to a boil. Blanch peaches in boiling water 15 to 20 seconds; remove with a slotted spoon. Use a paring knife to peel and cut peaches in half. Remove pits, and reserve four peach halves. Quarter remaining peach halves.
• Butter four 5-inch tart pans with removable bottoms; dust with sugar. Arrange eight peach segments around edge of each pan, and place a reserved peach half cut side up in the center. Loosely wrap bottoms of pans with foil; place on baking sheet. Bake until peaches are tender and sugar and juices start to caramelize, about 30 minutes. Transfer to a wire rack to cool 10 minutes.
• Cover tart pans with a layer of plastic wrap, and place another baking sheet on top to gently flatten peaches. Place filled cans or other weights on top of the baking sheet, and transfer to refrigerator to chill for at least 1 hour.
• Raise oven temperature to 400 degrees. On a lightly floured surface, roll puff pastry to 1/8 inch thick, and cut out four 5 1/2-inch circles. Place rounds on buttered rimmed baking sheet, and transfer to freezer for 10 minutes. Remove from freezer, and place another baking sheet, buttered on the bottom, on top of the pastry rounds. Bake until golden brown and crisp, about 30 minutes. Transfer to wire rack to cool.
• Make caramel sauce: Combine remaining 3/4 cup sugar and 3 tablespoons butter with the water in a small saucepan. Cook over medium-high heat, gently swirling pan occasionally to evenly color, until caramel is a medium amber color, 6 to 8 minutes. Wash down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Remove from heat, and slowly add heavy cream, stirring to combine. Be careful when adding cream to the caramel, as it will bubble vigorously. Set aside.
• Remove tarts from refrigerator, and place a pastry crust on top of each. Invert onto serving plates; pour about 3 tablespoons caramel sauce over each. Garnish with pistachios or sugared almonds, if desired. Serve immediately.

Steps:

• 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.