Bake Mode

• Preheat the oven to 350°F with a rack in the center. Line the bottom of an 8" round pan with a parchment round and lightly grease the bottom. Leave the sides of the pan ungreased.
• To make the peach topping: Bring a pot of water to a boil and score the bottoms of your peaches with an 'X' shape about ½" big. Boil the peaches for 30 seconds, then transfer them to an ice bath. Remove the skin using a paring knife or your fingers. Slice the peaches in half, remove the pits, then cut each half into thirds. You should have about 2 cups peach slices (300g). Set aside.
• In a wide, heavy-bottomed pot or pan, distribute the sugar and salt in an even layer. Cook over medium heat until large swaths begin to melt, 4 to 5 minutes. Stir gently with a flexible spatula until all of the sugar has melted and begins to brown. Once the sugar has reached a deep amber color, immediately transfer the caramel to the prepared pan and tilt the pan to spread it to the edges. Lay the peach slices over the cooled caramel to completely cover the bottom of the pan.
• To make the sponge cake: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, and salt. Whip the mixture until pale, foamy, and tripled in volume, 8 to 10 minutes.
• Remove the bowl from the mixer and whisk in the vanilla. Sift the flour evenly over the eggs, then gently fold the flour into the egg mixture. Use a spatula to scrape along the bottom and sides of the bowl to incorporate any hidden pockets of flour.
• Transfer the batter to the pan with the peaches. Bake the cake for 35 to 40 minutes, or until the surface is deep golden brown and springs back when lightly pressed.
• Remove the cake and let it cool for 10 minutes. Run a small offset spatula or dull knife around the circumference of the pan to loosen the edges, then invert it onto a serving plate or wire rack.
• To make the whipped cream: Whip together the heavy cream, salt, and confectioners’ sugar until it holds soft peaks. Serve the whipped cream with slices of the peach upside-down cake.
• Leftover peach upside-down cake can be stored airtight in the refrigerator for up to 1 week. Remove and warm in a 350°F oven for 10 minutes before serving.