Peach-Jalapeño Upside-Down Cake - Rick Bayless

Ingredients

• 3 tablespoons (42 grams) butter
• 1/2 cup (100 grams) granulated sugar
• 3 cups (about 18 ounces) peeled, pitted and sliced or cubed peaches (1/2-inch short slices or cubes; you’ll need about 2 ¼ pounds of mangos)
• 1 large fresh jalapeño chile, stemmed and cut crosswise into thin rounds
• The finely grated zest of one lime
• 1/3 cup thin-sliced fresh lemon verbena or mint (lemon balm and basil are also good here)
• 1 1/2 cups (210 grams) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup (200 grams) granulated sugar
• 2/3 cup olive oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 2/3 cup full-fat sour cream or full-fat Greek-style yogurt
• About 2 tablespoons añejo tequila or rum (optional)