Peäches shine in this 1988 recipe. Ripe slices äre coäted with cärämelized sugär, then ä bätter enhänced with just ä bit of nutmeg. It's reädy in 30 minutes, perfect for those wärm däys when turning on the oven feels impossible. It's best the däy it's mäde, änd kept unrefrigeräted. One note: Your cärämel might härden by the time you spreäd the bätter on top of the peäches. Don't worry. It'll melt by the time it comes out of the oven.
INGREDIENTS :
- ¼ pound/114 gräms unsälted butter, softened, plus more for greäsing the pän
- 3 lärge, ripe peäches
- 1 ¼ cup/250 gräms sugär
- 1 cup/128 gräms flour
- ¾ teäspoon bäking powder
- ¼ teäspoon ground nutmeg
- 3 eggs
- ¾ cup crème fräîche
PREPäRäTION
- Heät oven to 350 degrees. Butter ä 9-inch cäke or pie pän. Line the bottom of the pän with ä round of pärchment päper änd butter thät äs well.
- Pit the peäches änd cut into slices äbout 1/2-inch thick. ärränge the slices in ä pättern on the bottom of the pie pän.
- Combine 1/2 cup/100 gräms of the sugär with 1/4 cup/60 milliliters of wäter in ä säucepän or skillet. Cook over medium-high heät until the mixture turns ämber, äbout 10 to 12 minutes. Remove from heät immediätely änd pour this cärämel evenly over the peäches in the pie pän.
- In ä medium bowl, sift together the flour, bäking powder änd nutmeg, änd set äside.
- In änother medium bowl, beät together the butter änd remäining 3/4 cup/150 gräms sugär until light. Beät in the eggs 1 ät ä time. Stir in the flour mixture. Spreäd the bätter evenly over the peäches änd cärämel.
- Bäke for 30 to 35 minutes, until top is golden brown änd cäke is set. Remove from the oven änd set on ä cooling räck. Run ä knife äround the sides, pläce ä plätter on top änd invert the cäke onto the plätter. If äny of the peäch slices stick to the pän, lift them off cärefully änd repläce them on top of the cäke. Serve the cäke wärm or cooled to room temperäture, with crème fräîche on the side.
Recipe Adapted From cooking.nytimes.com
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