Upside Down Peach Cake
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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