In the past week, I’ve made this upside-down peach cake a few times for next week’s Year of Baking story, but with one of the biggest eating holidays of the year coming up on Monday, I thought we’d better share the recipe and tips so you can make it sooner rather than later because, yes, IT’S THAT GOOD.
- This upside-down cake would be excellent with all kinds of stone fruit, including plums, nectarines and cherries. Cut the smaller ones in half and the larger ones into quarters or eighths.
- You don’t have to peel the peaches. No, really — don’t worry about it. The skins soften up enough while the cake bakes that I don’t think it’s worth the effort. You can blanch the peaches in boiling water and then an ice bath to slide off the skins, but I find that to be way too much work and think that dropping the peaches in boiling water actually causes them to lose some of their flavor. Plus, fruit skins are packed with nutrients and fiber, making this passable for breakfast.
- Using room temperature eggs is a good baking practice to get into, and don’t try to cream the sugar and the butter if the butter isn’t soft.
- You can soften the butter in the microwave in 5-second intervals, but watch it closely so it doesn’t melt.
- Prepare the pan with the brown sugar, butter and peaches after you’ve made the batter. The first time I made this cake, I prepared the peaches first, and they sat for too long in the butter and brown sugar and were a little more stuck when I inverted the pan. When I made the cake and placed the peaches just before adding the batter, the fruit didn’t stick at all and looked nicer after the flip.
- Feel free to mix in a little cinnamon with the brown sugar to deepen the flavor of the peaches in the topping. Also, some of you might prefer almond extract to the vanilla, but you could also use coconut or lemon for variety.
Now, go make this cake! Bonus points if you take a photo of it an post it with #Austin360Cooks on Instagram.
Upside-Down Peach Cake
1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup (1 1/2 sticks) butter, softened and divided
3/4 cup granulated sugar
1 tsp. vanilla extract
1/2 cup milk
1/2 cup packed brown sugar
2 cups sliced fresh peaches (about 2 peaches)
Heat oven to 350 degrees. In a small bowl, combine flour, baking powder and salt. In a larger bowl, use a handheld or standup mixer to cream together 1/2 cup (1 stick) butter and the granulated sugar. Add the egg and vanilla and combine.
Alternately add the flour mixture and milk to the creamed butter and sugar, mixing well after each addition. Set bowl aside and prepare the pan.
Melt remaining 1/4 cup butter and pour into an ungreased 9-inch round baking pan. Sprinkle with brown sugar. Arrange peach slices in a single layer over the melted butter and brown sugar.
Spoon the batter over the peaches, spreading it as much as you can toward the edge of the pan. The batter will spread as the cake bakes.
Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Serves 8 to 10.
— Adapted from a Taste of Home recipe