Caramel peach upside-down cake Recipe | Food Network UK

Ingredients

• For the caramel peaches
• Softened unsalted butter
• 130g granulated sugar
• 20g golden syrup
• 6 whole allspice berries, optional
• 15ml water
• 3 large ripe peaches (about 450g)
• For the cake
• 45g plain flour
• 80g fine ground white cornmeal
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/4 tsp fine salt
• 110g unsalted butter at room temperature
• 2 large eggs, at room temperature
• 115g sour cream, at room temperature
• Serving suggestions: Vanilla ice cream or whipped cream