Peach Upside Down Cake
There is nothing better than butter and brown sugar, but the simple addition at the bottom of this pan makes this cake everything that it is. The hardest part of making this cake is waiting for it to come out of the oven.
- 4 T Butter
- 1/2 C Brown Sugar
- 2 C Peaches peeled and sliced
- 1 1/4 C All-Purpose Flour
- 1 1/4 t Baking Powder
- 1/4 t Salt
- 8 T Butter softened
- 3/4 C Sugar
- 1 egg
- 1 t Vanilla Bean Paste
- 1/2 cup Milk
Preheat oven to 350°F
Add 4 T of butter to the bottom of your baking dish. If using a metal pan be sure to line the bottom with parchment paper for added security that it wont stick. I used an 8x8x3 square pan, but this can be made in anything from a round cake pan to a cast iron skillet.
Warm butter in the oven for about 5 minutes or until melted. Keep an eye on it so that it doesn't begin to brown. Remove pan from oven, add the brown sugar making sure that it gets completely moistened. Spread sugar mixture evenly in pan and arrange the peach slices in a single layer over the sugar mixture. Set aside.
In the bowl of a stand mixer beat 8 tablespoons of butter on medium-high speed for 30 seconds. Beat in the sugar until well combined. Add egg and vanilla, beating until combined. Add the flour, baking powder and salt. With the mixer on low quickly pour the milk into the mixture, mix on low until just until combined. Spread batter evenly over the peaches in the pan.
Bake for 45 to 50 minutes until the center is set and a toothpick comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen cake from sides of the pan with a butter knife if needed and invert onto a large serving plate. Cool for 10 to 15 minutes more and enjoy!
This cake doesn't emit very much "sauce" but it leaves just enough to soak into the cake when it is inverted. It is simple food at its best, simply amazing!
My suggested oven! Breville Countertop Oven