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1
Place a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
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2
For the Peaches: In a medium saucepan, combine the sugar, corn syrup, allspice and water, and stir over medium heat until the sugar dissolves. Continue to cook, increasing the heat to high, and let the mixture sit without stirring, until it becomes an amber caramel; It should take about about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
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3
Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
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4
For the Cake: In a medium bowl, whisk the flour, grits, baking powder, baking soda, and salt .
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5
Now in a large bowl, slowly mix the butter and sugar with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
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6
While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
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7
Bake for about 40 to 45 minutes, until golden brown, testing the center with a toothpick. Cool the cake in the pan on a rack, about 20 minutes.
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8
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or the suggested whipped cream if desired and Enjoy!
