Upside Down Peach Cake
When peaches are in season there’s truly nothing sweeter. Cobblers and crisps are the most obvious way to serve up seasonal peaches. However, I’m quite partial to a simple, rustic, upside-down peach cake that’s easy enough to make for a casual weeknight dinner, but swoon-worthy enough to offer to guests.
This delicious upside down peach cake can be made a day in advance and stored at room temperature until needed. While it’s definitely perfect with whipped cream or even sweetened sour cream, I think a spoon of vanilla ice cream over the cake wouldn’t hurt this sweet dessert either.
Heavily adapted from Everyday Food
Upside Down Peach Cake Recipe:
You’ll Need
- 9 tablespoons (1/2 cup, plus 1 tablespoon) unsalted butter, softened
- 1 cup packed light-brown sugar
- 2–3 large peaches (about 1 pound), halved and pitted, each cut into 12 wedges
- 1 large egg
- ½ cup Greek yogurt or sour cream
- 1 cup all-purpose flour
- ½ tsp soda
- ¼ tsp salt
- 1 tsp cinnamon
- Whipped cream, (optional)
Prep and Cook
- Preheat oven to 325 degrees.
- Place 3 tablespoons of butter in an 8-inch round cake pan and melt it in the pan in your preheating oven, about 4 minutes
Sprinkle melted butter with 1/2 cup of the brown sugar
Arrange peaches in a circle (overlap the pieces) around edge of pan
Repeat in center, completely covering bottom of pan
Set aside - In a large bowl, beat together remaining 6 tablespoons butter, remaining 1/2 cup brown sugar, and egg
Beat in sour cream until blended
Set aside - In a medium bowl, mix together flour, baking soda, salt, and cinnamon
Stir flour mixture into sour cream mixture until just combined (batter will be thick) - Spread batter evenly over the peaches
Bake until a toothpick inserted in center of cake comes out clean, about 45–50 minutes
Cool in pan 5 minutes
Run a knife around edge of pan, invert onto a serving plate
Serve warm or at room temperature, with whipped cream, sweetened sour cream, or vanilla ice cream, if desired
