I gotta say, this has been a long time coming. Tarte tatin, and all things sweet that happen to be upside down and full of sticky, caramel-y goodness, has been on the list for SO long, even since I was a little girl. Upside-down tarts and cakes were some of my childhood favourites, and I would always beg my mother to make one for me, and she’d usually distract me with words of how difficult it was and the promise that I could get a bought one from a bakery instead (and she did hold to the latter one usually).
But there’s always something fun about managing to make your own! Yet, on the other hand, that caramel was always going to be a problem…burning sugar has always been something that came with a strong warning in our kitchen when I grew up (with good reason, of course). Perhaps I’ll graduate to a more traditional type of upside-down cake/tart, but for now, this one serves its purpose. And a great one at that.
This cake is sticky and gooey and sweet with the peaches and brown-sugar butter that cooks itself in the oven (no burnt hands here!), and the actual cake itself rich and spiced with cinnamon and cardamom, both of which lend another layer of warmth for a dessert that seems both perfect for warming up a cold autumn’s evening, or topped with ice-cream for the end of a summer BBQ. I guess the TL;DR version of it is that it’s just plain great.