Peach Upside-Down Cake

Cut 500 g of peaches in half, then cut each half into 4 pieces. Generously grease a springform pan with butter and arrange the peach slices on the bottom.

In a heavy-bottomed saucepan, make the caramel: combine 100 g of sugar and 30 g of water and heat over medium heat until the mixture turns golden brown. Pour the caramel over the peaches in the pan.

In a deep bowl, beat 135 g of softened butter with 65 g of sugar for 5–7 minutes until light and fluffy. Add 2 eggs, a pinch of salt and vanilla, and beat until well combined. Sift 100 g of flour and the baking powder into the mixture and stir until smooth and shiny.

Spread the batter on top of the peaches and caramel, smoothing it evenly with a spatula. Bake in a preheated oven at 200°C (400°F) for 30–35 minutes, until the surface is deep golden brown.

Let the cake cool slightly, then remove the sides of the pan and invert the cake onto a plate or tray so that the bottom faces up.