Breads

-1 quart canned peaches

-1 1/2 tablespoon unsalted butter

-1/4 cup organic sugar

-1 tablespoon peach syrup

-1 cup (136 grams) flour

-1 teaspoon baking powder

-pinch of fine sea salt

-3 large eggs, at room temperature

-3/4 cup (150 grams) packed light brown sugar

-1 1/4 teaspoon vanilla extract

-1/8 teaspoon pure almond extract

-1 stick of unsalted butter, melted and cooled

1. Butter a 9″ cake pan, then line with parchment paper and make sure to butter the sides generously. Arrange the canned peach slices, so that when cake is turned over it will have a nice design.
2. Melt 1 1/2 tablespoons unsalted butter in a small pan and stir in the 1/4 cup sugar until melted. When it just starts to color, add a tablespoon of the peach liquid, and cook until just amber in color. Cool slightly, and when still pourable, pour caramel over the peach slices. Don’t worry if the caramel hardens, it will melt when the cake is baking.
3. To make the cake: Center a rack in the oven, and heat to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner.
4. Whisk the flour, baking powder and salt together in a small bowl.
5. Working in a large bowl with a whisk, beat the eggs and brown sugar together until thick and smooth, add in the vanilla and almond extracts. Pour in the melted butter gradually, alternating with the flour mixture, until just combined. Scrape the batter into the pan with the peaches and caramel. Level the top, and place the pan onto the lined baking sheet.
6. Bake for about 30-35 minutes, or until it is golden brown; a skewer inserted into the center should come out clean.
7. Transfer the pan to a cooling rack and let it rest for about 2 minutes, then run a knife around the sides of the cake, place a serving plate over the cake and carefully turn the cake over onto the serving plate. Wait for a minute, then lift off the pan.