- 4 tablespoons unsalted butter
- 2/3 cup Imperial Sugar Light Brown Sugar, well packed
- 2-3 large, medium ripe peaches
- 1 1/2 cup all-purpose flour*
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon (preferably Vietnamese)
- 1/4 teaspoon ginger
- 3/4 cup oil such as vegetable/olive
- 1 cup Imperial Sugar Light Brown Sugar
- 2 large eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Crème Chantilly
- Preheat oven to 350°F. For best removal from pan line bottom of an 8- or 9-inch pan with parchment paper.
- Melt first listed butter and evenly pour onto bottom of pan. Sprinkle brown sugar onto melted butter.
- Slice peaches in 1/4-inch-thick slices and arrange in a circle, peach slices touching each other.
- Sift together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
- In a bowl large enough to hold all ingredients whisk oil and brown sugar until well combined. Add eggs, salt and vanilla and whisk until totally smooth.
- Add dry ingredients in one step and mix until just combined.
- Spread batter over peaches and place in oven.
- Remove from oven when center bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 48-53 minutes.
- Turn pan upside down onto a serving tray while still hot.
- Serve warm with Crème Chantilly.
Formulation courtesy of Chef Eddy Van Damme, via Imperial Sugar