It seems like all I’ve been cooking with lately are peaches. If you checked out last weeks post, you know I used them in a salsa and in the weeks recipe I bringing them to you in the form of a peach upside down cake.
I’ve said this before and I’ll say it again, peaches are my favorite in the summer. They literally taste amazing on anything, salad, tacos and most certainly this cake.
Now I know that we are most familiar with a pineapple upside down cake but I am willing to bet that this one would give it a run for its money. This recipe is one adapted from the Chew cookbook. In the cookbook, it was made with figs but peaches were suggested and as per my for mentioned obsession with peaches, I happily obliged.
Peach Upside Down Cake
Warm caramel and peach atop a rich moist cake.
- 2 stick Unsalted Butter (plus 3 tbsp, at room temperature)
- 2/3 cup light brown sugar (packed)
- 1 Lemon
- 1 orange (zest and juice)
- 1 pound Peaches (pitted and sliced)
- 1 1/2 cups All- Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup granulated sugar
- 4 large eggs (at room temperature )
- 1/3 cup sour cream
- 1 tsp vanille extract
- Whipped Cream and powdered sugar (for garnish )
1. Preheat oven 350*F. Grease a 9-inch bundt pan
2. In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar, juice of half a lemon, and juice of half an orange, and stir until everything is dissolved, about 2-3 minutes.
3. Scrape this mixture into the bottom of the prepared pan. Arrange the skinned and cut peaches in an even layer on top of the bottom sugar mixture in a circular pattern.
4. In large bowl, whisk together the orange zest, flour, baking powder, and salt. In a separate bowl, cream together the 2 sticks of butter with the granulated sugar. Beat in the eggs, one by one, then beat in the sour cream and vanilla. Then stir the dry mixture into the wet mixture with a wooden spoon.
5. Using a large spoon, carefully dollop the batter over the peaches in the cake pan. Transfer to the oven and bake until the cake is golden brown and a toothpick inserted into the center pan for about 40 minutes. Let rest in the cake pan for about 10 minutes. Then run a knife around the edges and invert the cake onto a platter. Cool complete before serving.
6. Serve with dollop of whipped cream and a sprinkle of powdered sugar.
I hope you all enjoyed this recipe for this delicious Peach upside down cake. I would love for you to tell me your thoughts about it in the comments.
