Peach and thyme upside-down cake

Name: Peach and thyme upside-down cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 10 Stem(s) Thyme; 4 Peaches; 150 g Butter; 150 g Sugar; 2 Eggs (size M); 175 g Flour; 1/2 package Baking Powder; 100 ml Milk

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

10 Stem(s) Thyme
4 Peaches
150 g Butter
150 g Sugar
2 Eggs (size M)
175 g Flour
1/2 package Baking Powder
100 ml Milk

Directions

1
Wash thyme, shake dry and pluck leaves from 2 stems. Wash peaches, grate dry, halve and stone. Melt 25 g butter in an ovenproof pot (20 cm Ø). Add 50 g sugar and allow to caramelise.
2
Place one stalk of thymain on each cut surface of the peaches and place them with this side close together in the caramel. Cook at low heat for about 10 minutes.
3
Finely chop the thyme leaves. Cream 125 g butter, 100 g sugar and thyme with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
4
Put the dough on the peaches and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Take out and let cool down for about 30 minutes.
5
Remove the cake from the rim of the pot and turn it over onto a cake plate, let it cool down. Whipped cream tastes good with it.