Upside-down cakes are very easy to make, and adaptable no matter what kind of fruit you use.
This recipe is made with peaches, though you could another summer stone fruit, such as apricots, nectarines, or plums.
An irresistible dessert that is soaked with the sweet juice of peaches and topped with caramelized brown sugar for a moist treat.
Caramelizing the brown sugar before adding the fruit gives it all a deliciously deep, complex flavor.
This is a great summertime dessert with fresh peaches. Fresh frozen peaches (when out of season) are just as good.
Peach Upside Down Cake
For The Brown-Sugar Glaze
¼ cup butter, softened
½ cup packed brown sugar
2 cups sliced, pitted and peeled peaches
For The Cake
1 ¼ cups all–purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup butter, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla
½ cup milk
Preheat the oven to 350 degrees.
Line a 9-inch spring-form pan with parchment paper and set aside.
Melt butter in a small sauce pan over medium heat. Add brown sugar and stir until sugar is completely moistened and mixed well with the butter.
Next spread brown sugar mixture evenly in the bottom of the prepared spring-form pan.
Line peaches in a circular pattern on the bottom of the spring form pan until it is filled with the peaches (as shown in image). Set aside.
In a medium mixing add and whisk together, flour, salt and baking powder.
In a large bowl, using a hand mixer, combine the ½ cup of butter and ¾ cup of sugar and process till creamy. Add eggs and vanilla and process until combined.
Alternately add the flour mixture and milk to butter mixture, mix after each addition, just until combined.
Pour batter over peaches and spread evenly using a flexible spatula.
Bake in preheated oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes.
Loosen cake by running a knife around sides, then loosen ring and lift off. Invert cake carefully onto a serving platter. Remove parchment paper. Cool for another 10 to 15 minutes.
Plate and serve.
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