Caramel Peach-bottom Babycakes

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup sugar
• 1/4 teaspoon fresh lemon juice
• 3 large ripe but firm peaches, halved and pitted
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 6 tablespoons unsalted butter
• 1/2 cup yelow cornmeal, preferably stone-ground
• 1/2 cup plus 2 t. all-purpose flour
• 1/3 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 cup creme fraiche
• 1 large whole egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• whipped cream, to serve if desired

Recipe

• 1 for peaches.
• 2 preheat oven to 375 degrees.
• 3 lightly brush the ramekins or single cake pan with butter.
• 4 stir together the sugar, 2 tablespoons water and the juice in a heavy 10-inch ovenproof skillet.
• 5 bring to a boil, letting the sugar dissolve.
• 6 using a wet pastry brush, brush down any sugar on the sides of the pan to prevent it from crystalizing.
• 7 cook until the mixture starts to color around the edges; gently swirl the pan to even out the color.
• 8 continue to cook until the caramel has turned light amber; immediately remove from heat.
• 9 add the peach halves, cut side down.
• 10 transfer the pan to the oven and bake about 5 minutes; gently flip the fruit with a fork.
• 11 bake another 3 to 5 minutes until the peaches can be pierced easily with a fork but are not falling apart.
• 12 turn the oven down to 350 degrees.
• 13 using a slotted spoon, place a peach half in each of the ramekins, or arrange cut side down in the cake pan.
• 14 add the butter to the pan with the caramel, bring it to a boil, and let the butter melt.
• 15 remove from heat, add vanilla and divide the caramel over the peaches;set aside.
• 16 for cake.
• 17 melt the butter and set aside to cool.
• 18 mix the cornmeal,flour sugar, baking powder and salt in medium bowl.
• 19 combine the melted butter with the creme fraiche;stir in the egg and yolk ,then add the vanilla.
• 20 stir the wet ingredients into the dry ingredients until just combined.
• 21 divide the batter among the prepared ramekins or spread evenly atop the peaches in the cake pan.
• 22 bake the ramekins for 25 minutes, a single cake for about 35 minutes, until a tester inserted in the center comes out clean.
• 23 remove from the oven, let cool 3 to 5 minutes.
• 24 invert onto individual plates or onto a cake plate.
• 25 serve with whipped cream, if desired.