Peach Upside Down Cake

Elizabeth Chuan-Riley

By
@BusyLizzie

From All You Magazine, May 2013


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Serves:

8

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

7 Tbsp
butter, unsalted at room temp
1/4 c
brown sugar
2/3 c
brown sugar
2 c
frozen sliced peaches, thawed and patted dry
1 1/4 c
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1 tsp
cinnamon
1 pinch
salt
1 large
egg
1 tsp
vanilla extract
3/4 c
buttermilk

Directions Step-By-Step

1
. Preheat oven to 350°F. Add 3 Tbsp. butter to a 9-inch round metal cake pan and place over low heat. Once butter has melted, sprinkle in 1/4 cup brown sugar. Stir until smooth, then spread mixture evenly in pan. Remove from heat and arrange peach slices decoratively in a single layer over brown sugar mixture.
2
In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, using an electric mixer on medium-high speed, cream remaining 4 Tbsp. butter and 2/3 cup sugar until light, about 3 minutes. Beat in egg and vanilla. Scrape down sides of bowl. Add one-third of flour mixture; mix on low speed until just combined. Mix in half of buttermilk, then another third of flour mixture. Repeat with remaining buttermilk and flour.
3
Spread batter gently over peaches, taking care not to displace them. Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool for 5 minutes; invert onto a serving plate. Serve warm or at room temperature.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American