Peach Upside Down Cake
Peach season here in Niagara is always a treat! With the first peaches of the season I made this peach upside down cake and it was a huge hit!
Equipment
- 1 9 inch by 2 inch round cake pan
- sauce pan
- electric mixer
Ingredients
- 5 to 6 fresh peaches peeled and sliced
- ¼ cup fresh blueberries optional
- 12 tablespoons butter, divided divided
- 1 cup dark brown sugar
- ½ cup milk
- 2 large eggs
- ½ tablespoon vanilla extract
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
Instructions
- Preheat oven to 350 degrees
- Spray a 9 inch round cake pan with 2 inch sides with non-stick spray
- In a small saucepan melt 4 tablespoons of the butter with the brown sugar, and stir until sugar is dissolved. Pour into bottom of prepared cake pan.
- Arrange peach slices in a circular pattern in one layer over the brown sugar mixture. Arrange blueberries in the centre if you are using them.
- Add remaining 8 tbsp (half cup) butter and the granulated sugar to the bowl of electric mixer and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
- In a large bowl sift together the flour, baking powder, salt and spices.
- Add 1/4 cup milk and half of the flour mixture to the bowl and beat until combined. Add final remaining milk and flour mixture and beat for 1 to 2 minutes.
- Carefully pour batter over top of the peaches and gently spread to cover peaches completely. Smooth with a spatula
- Bake at 350 degrees for 40 to 50 minutes, or until toothpick comes out clean.
Notes
If you don't have a 9 inch cake pan with high sides, simply use a regular cake pan, filling about 3/4 full and then use the remaining batter to make cupcakes. Reduce bake time of cake to 30 to 35 minutes, testing with a toothpick to come out clean.
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https://www.redcottagechronicles.com/recipe/peach-upside-down-cake/