Caramel Peach Upside-Down Cake

Upside down cakes are my weakness.

Especially the pineapple ones. For upside down cakes, sliced fruits along with a sugary syrup is placed on the bottom of the cake pan before the cake batter is poured in. Once the baking is done, the cake is inverted so that the fruit side comes on the top. The plus point is that you can eat the cake without any icing or frosting. You may also serve it with a dollop of ice cream or cool whip, but the cake itself tastes great with the caramel fruity topping.

This was my first attempt with peaches. I followed the recipe from Food Network Kitchens(linked below) with slight variations. You may visit the link for the exact recipe. But here are the variations I made:

1) I didn’t use corn syrup. I added an extra tbsp of water for caramelizing, and after I spread the caramel on the buttered pan, I sprinkled a tbsp of molasses. The recipe says to add corn syrup to the sugar. But I wasn't sure of adding molasses to the sugar before caramelizing.

2) I didn’t have allspice berries. Instead of that I added powdered cinnamon and nutmeg.

3) Instead of old fashioned grits, I used the quick cooking kind.

4) And the recipe says you do not have to peel the peaches. I peeled them.

The verdict: The cake was a tad gritty. The recipe has grits, so maybe that’s how it is supposed to taste like. But it was not a problem at all. Just a little difference in the texture from the cakes we usually make. That’s it.

And yes, the leftovers make a yummy breakfast!

For AFAM:Peaches hosted by Mansi Desai of Fun and Food.

Recipe Courtesy: Food Network