Caramelized Peach Bliss Cake

1. Preheat Oven and Prepare Pan

Start by preheating your oven to 350°F (175°C). While the oven is warming up, generously butter a 9-inch cake or pie pan, then line the bottom with parchment paper and butter the paper as well.

2. Prepare Peaches

Pit the peaches and cut them into 1/2-inch slices. Arrange these slices in a beautiful pattern on the bottom of your prepared pan.

3. Make Caramel

In a saucepan, combine 1/2 cup (100 grams) of sugar with 1/4 cup (60 milliliters) of water. Cook this mixture over medium-high heat until it transforms into a rich amber color, about 10-12 minutes. Carefully pour the caramel over the peaches in the pan.

4. Sift Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and ground nutmeg. Set this dry mixture aside.

5. Beat Butter and Sugar

In another bowl, beat the softened butter with the remaining 3/4 cup (150 grams) of sugar until light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

6. Combine Wet and Dry Ingredients

Gradually stir the sifted flour mixture into the butter mixture, combining until you have a smooth batter. Spread this batter evenly over the peaches and caramel in your pan, making sure it reaches all the edges.

7. Bake the Cake

Place the pan in the oven and bake for 30-35 minutes, or until the cake is golden brown and set. Check for doneness by inserting a toothpick into the center; it should come out clean.

8. Cool and Invert Cake

Remove the cake from the oven and let it cool on a rack for a few minutes. Run a knife around the edges of the pan to loosen the cake, then invert it onto a platter while it's still warm.

9. Serve the Cake

Serve your Caramelized Peach Bliss Cake warm or at room temperature, paired with a generous dollop of crème fraîche.