Peach Upside Down Cake
Print recipeIngredients
- FRUIT
- 3-4 peaches
- 1/2 cup sugar
- 1/4 cup butter
- BATTER
- 1/2 cup butter
- 3/4 cups sugar
- 2 eggs
- 1 teaspoon almond extract (or vanilla)
- 1 1/2 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup milk
Directions
| Fruit | |
| Step 1 | |
| Preheat oven to 350°F. In 10" cast iron or ovenproof pan add 1/2 cup of sugar and 1/4 cup of butter. Heat, melt and mix to create a slurry. | |
| Step 2 | |
| Cut thick slices of peaches and arrange atop sugar/butter mixture in pan. No need to peel. | |
| Batter | |
| Step 3 | |
| In separate bowl, mix sugar and butter until fluffy. And room temperature eggs one at a time. Mix until light and pale yellow, about a minute. | |
| Step 4 | |
| In a separate bowl, mix dry ingredients: flour, salt, and baking powder. Add to liquid mixture until fully incorporated. Add milk slowly to create a thick batter. Add almond extract. Mix until combined. | |
| Assembly | |
| Step 5 | |
| Pour batter over peaches, and gently smooth from middle to sides. Batter will even out during baking. Bake for about 45 minutes or until top is golden. Remove from oven. | |
| Step 6 | |
| Let pan cool for 15 mins. Place a larger plate over the pan. Hold plate firmly with pan and flip away from you as gently as possibly. The cake will slide down and rest on the plate. Remove the pan. Cool and serve with whipped cream. | |