Jellied flip-flop pie with peaches

Peaches in sweet pastries are very harmonious, so in the season I suggest you prepare a pie with their participation. Jellied flip-flop pie with peaches turns out to be tasty, tender and aromatic. Its preparation will not cause much trouble, and the taste will, as expected, please.

Ingredients

• For the test:
• Butter (softened) - 100 g
• Eggs (room temperature) - 3 pcs.
• Sugar - 100 g
• Flour - 130 g (1 glass with a capacity of 200 ml)
• Baking powder - 1 tsp
• For filling:
• Peaches (hard) - 500 g
• Sugar - 3 tbsp. spoons
• Cinnamon (ground) - 0.5 tsp (to taste)
• Nutmeg (grated) - 1 pinch (to taste)

Directions

1. Prepare your ingredients.
2. Use firm peaches so that they retain their shape after baking.
3. Remove the butter and eggs from the refrigerator in advance to warm them up to room temperature.
4. Wash and peel peaches. Cut the pulp into slices.
5. Place the peach slices in a skillet and add sugar to them. Stir. Place the skillet over medium heat and bring the contents to a boil under the lid - it will take just a couple of minutes.
6. Add cinnamon and nutmeg. Stir.
7. Continue cooking the peaches for another 2 minutes to allow the juice to boil down slightly (do not cover with the lid anymore).
8. Line a mold with a diameter of 22 cm with parchment or grease with butter (take a whole mold, since caramel can flow out of a split mold during baking.
9. Place the finished peaches in an even layer on the bottom of the baking dish.
10. Turn on the oven to preheat to 180 degrees.
11. Make the dough by combining soft butter and sugar in a bowl. Use a hand whisk or mixer to rub butter and sugar for 2-3 minutes.
12. Then add eggs one at a time, beating the mixture after each addition until smooth.
13. Next, add the sifted flour and baking powder.
14. Stir until a smooth, moderately thick dough is obtained.
15. Place the dough on top of the peaches and smooth with a spatula.
16. Bake the cake in an oven preheated to 180 ° C for about 45 minutes (baking time may vary depending on the size of the pan and the characteristics of your oven). Be sure to check the readiness of the pie with a wooden skewer - it should come out of the center of the pie dry and without traces of batter.
17. The jellied peach flip cake is ready.
18. Gently turn it over onto a dish (if the cake was baked in a split form, it is better to first remove the sides and side baking paper). Remove the pan (bottom) and carefully remove the remaining paper on the cake.
19. The pie can be served warm or completely cooled.
20. Bon Appetit!