Peach Cake Tatin (adapted from The Barefoot Contessa)
Ingredientsnocoupons6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
3 mediu-sized peaches, pitted and quartered
1 3/4 cups granulated sugar, divided
2 large eggs, at room temperature
1/3 cup sour cream
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish or cast iron skillet and arrange the peaches in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the peaches.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in a large bowl with a whick or electric mixer, until light and fluffy. Beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer slowly, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the peaches and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.