I like Upside-Down Cakes but I’m amazed that I’ve never actually made one. The first upside-down cake I’ve tasted was with pineapple fruit which was like 20 something years ago when I first met my husband’s family. I think the reason I’ve never made it myself is because the Hubby is not particularly fond of it. I mean he’d eat it but it’s not something he’ll get excited over. So I supposed that kinda gave me a reason not to even bother. I certainly can’t eat a whole cake by myself. The kids?? Well, Caine might try it but not Emma. A cake with no frosting is not a cake by her standards. 🙂
Anyway, I wanted to try something different with peaches. And of course, a new recipe to join the other peach desserts I already have in the archives so here it goes. I adapted the recipe from Taste Of Home.
Upside-Down Peach Cake
- 3-4 ripe peaches
- 1 stick butter
- 3/4 cup brown sugar
- 1/2 tsp salt (divided)
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1 1/4 tsp baking powder
- 1/2 cup milk
- Heat up the iron skillet. Melt butter. Add the brown sugar and 1/4 tsp salt. Break it apart and stir until the sugar dissolves. Set it aside and let it cool.
- Peel the peaches and slice. Discard the pits. Arrange on top of the butter & sugar mixture pan. Use as much sliced peaches to form a flower. Set it aside once assembled. Preheat the oven to 350°
- In a bowl, combine flour, baking powder and the remaining 1/4 tsp salt.
- Mix the cake batter. Cream butter and sugar together. Beat in egg and vanilla extract. Alternately add the flour mixture and milk gradually in the mixing bowl and continue to beat them together until well-blended.
- Pour the cake batter on top of the peaches pan. Gently spread the batter on top.
- Bake it in the oven for 40-45 minutes or until the toothpick comes out clean when testing.
Let the cake in pan cool for 10 minutes then carefully invert it onto a serving platter to transfer.
Serve it warm.
Planning on anything to bake this Fall Equinox, try this Upside-Down Peach Cake. This is a great dessert to bring to potluck parties too. The next time I’ll make this I’d be doubling the cake batter ingredients because it’s really good that I want more with the caramelized peach topping. I’d have to use a deeper round pan next time too. By the way, my husband whom I said is not particularly fond of upside down cakes told me last night this is really good. So maybe I’ve changed his mind about upside-down fruit desserts. I’ll try my luck with pineapple soon.