Peach Upside Down Cake
When I go grocery shopping – I go to multiple places for catering and every stop I couldn’t help but notice the abundance of peaches. Peaches everywhere! Not only were peaches everywhere they were selling for 79 cents a pound. Yes!
I am a fan of pineapple upside down cake. It’s a classic cake recipe that stands the test of time. This recipe utilizing fresh peaches gives a subtle and elegant flavor that is definitely worth a try.
- 1/4 lb or 8 tablespoons room temperature good quality butter
- 3 ripe peaches, pitted and sliced 1/4″ thickness
- 1 1/4 cup granulated sugar, separated in 1/2 cup and 3/4 cup
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 3 eggs
- 2 teaspoons vanilla extract
Heat oven to 350F. Spray 10″ springform pan with your favorite non stick spray. Mine is Baker’s Joy non stick spray with flour. It works like no other. Line with parchment paper and spray paper as well.
Arrange the sliced fresh peaches in a lovely pattern on bottom of pan.
Combine 1/2 cup sugar with 1/4 cup of filtered water. Bring to a medium boil until you see a caramel color that should take anywhere from 12-15 minutes. Be careful not to overcook so caramel won’t burn. Carefully pour the caramel all over the peaches.
Sift together flour, baking powder and nutmeg. Set aside.
Beat together softened butter and 3/4 cup of sugar until light in color and smooth. Beat in eggs one at a time mixing well after each addition. Add the flour mixture and vanilla. Mix well and spread over the caramel and peaches.
Bake in the oven for 30 minutes or so until top is golden in color and middle is not jiggly. Remove from the oven and after 10 minutes, run a thin knife along the cake to release any edge that is stuck to the pan. Wait until cake is cool enough to handle.
Unhinge the spring form and carefully release the cake. Turn it over gently so the peaches are on top. Peel the parchment paper slowly.
Enjoy the cake the same day or refrigerate up to 3 days.