Upside Down Peach Cake

Jan Scott February 28, 2017
Upside Down Peach Cake

Heavily adapted from Everyday Food

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

  • 1
    Preheat oven to 325 degrees.
  • 2
    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.
  • 3
    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.
  • 4
    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).
  • 5
    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.
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